How to make an easy SOURDOUGH STARTER

     

    How to make an easy SOURDOUGH STARTER

     

    Making a DIY starter, which was a fad like so many others in recent times, with the quarantine emergency, has become a must for many. This recipe for an easy sourdough starter is the one you are looking for: easy to make, very low cost, yet with an uncertain result that requires a minimum of organization. Anyone can do it, but not everyone can make it into a… “adult”. In case you don’t want to start from scratch, you can buy it, or ask to your friends. But the day you succeed in creating a beautiful starter colony, useful for fermentation, the satisfaction you’ll feel, will be worth trying!
    A continuous inoculation made by frequent feeding by additions of new flour to the initial mother starter, allows to have a better leavening, in other words a better and better bread in time; this is why famous bakers boast of their centuries-old yeasts: without hesitation they carry on a gastronomic heritage that would deserve the title of ‘heritage of humanity’. That is why you can ask a piece of a starter to your favourite baker; or you can look on the web for anyone who would like to provide you with some: if we had been close, for example, I would have gladly shared my easy sourdough starter with you, just as I do with my friends. But if you imagine that in these days it’s not exactly easy to leave home, maybe it’s a good thing that you ‘give life’ to he or she.

     

    Time:           prep. 5 mins
                         creation 10-16 days
    Difficulty
    :    easy 
    Yield:           from 2 to… n servings 
    Costo:          low


    First day


    Ingredients

    30 gr of stone-ground and organic wholewheat flour
    70 gr of stone-ground and organic 00 flour
    (If you don’t have these flours, also a normal all purpose flour would be fine)
    3 sun-dried raisins, soaked in water and finely chopped
    100 ml of mineral water (use bottled water, as in some areas tap water can contain a lot of chlorine, which is lethal for the starter we want to make proliferate)

     

    Directions

    Start in the morning to ensure your future starter higher temperatures in the first day of life. Mix the ingredients in a glass bowl until no more lumps remain. For this purpose use your well washed hands to transfer some of the good microorganisms that you are hosting on your skin.
    If it is winter and you have the heating on, put the
    embryo next to the heat generator, otherwise put the bowl into oven with only the lamp on. Or wait until the summer to have a higher ambient temperature.

     

    Second and third day


    Ingredients

    30 gr of stone-ground and organic wholewheat flour
    70 gr of stone-ground and organic 00 flour
    100 ml of mineral water

     

    Directions

     We must feed the creature twice a day. And our final dose must be X:X:X, in this case 100 grams of future yeast: 100 grams of mixed flour: 100 ml of water. To do this we must throw away half of what the bowl contains (you can’t call it starter yet), and keep the other half to add the ingredients, mix well and leave it to grow in peace. After dinner, feed the future sourdough starter as explained before.
     

    Fourth day

    From the fourth day on, you should have viewed the characteristic bubbles you’ve been longing for, which will surely give you hope. However, we must also talk about the possibility that your experiment may not be successful. If in the meantime you notice a smell that is not very pleasant, unfortunately it means that you should try again. Evidently your starter have been contaminated with something else in addition to lactic acid bacteria and others. On the other hand, as the good things come in threes, you may repeat some other times, when it comes to sourdough starter, the numbers of experiments can be really elevated. But it’s not impossible, a little faith may make difference, come on!

    Repeat the same procedure with the same ingredients. In the meantime, for the part to be fed tomorrow will be the beginning of a new era: he/she will receive the feeding only once a day. 

    NOTE: If your house is not warm enough, it may take you more days to see an activity. Be patient!

     

    Fifth day and for the next ten days

    Nothing different on the menu, just feed him/her once a day with the same procedure.

     

    Sixteenth day

    If you have not been tempted before (someone, including me, already after the 5th day tries to make flatbread, pita etc., not requiring long hours of leavening), today should be the big day for the final proof.
    In theory there is a test to be done: dip your sourdough starter in the water; if it floats, you’ve done it! If it sinks unfortunately… you start again from the first day and repeat the whole tour.
    But I can tell you one thing, if you have used good flour and good water, do not get stuck on the tests. In case it has a sour smell but nothing disgusting or if it doesn’t have mold or yeast of different strains with interesting colors, I would give it a try.

    TECHNICAL NOTE

    The acidity comes largely from the presence of lactic acid bacteria, together with yeast. These bacteria, in addition to conferring the particular, typical taste, also provide organic acids, fatty acids and substances that can be defined as bacteriocins, which inhibit the proliferation of other bacteria: this is why bread produced with this method does not mold like industrial bread

    By this point you may have already realized that you have probably given birth to this easy sourdough starter that may accompany you throughout your life. It is a responsibility, I know, but it is also a certainty. The breads, pizzas and buns made during the whole quarantine period are making us a little happier and a lot more autonomous.

    From now on you may transfer your starter to the fridge: use a sterilized glass jar, which you will replace from time to time, and a piece of kitchen cloth which covers but does not close hermetically. And you can feed it every 5 days, but if you’re a serious bread eater, you’ll need to do it every 2 days.

    As you may have noticed for the creation of this easy sourdough starter I used mainly refined flour. But for making our bread we can finally be free: I recommend using flours with character but with a lower gluten level for which this kind of starter is particularly recommendable, such as rye or spelt or if you don’t have any of this even wholemeal wheat flour is fine, always mixed with refined flour, but in smaller quantities.

    If you have any questions or suggestions or doubts I am here.

    Good revolution and good work to everyone


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