Collins Country

Sourdough Journal #1

About ten years ago, I tried to make a sourdough starter.  I kept forgetting t take care of it and it never really got going.  I am trying again this week and wanted to share what’s gone on so far.

DAY ONE:

I used a non-yeast starter recipe…It just seemed more authentic, I guess.  Anyway, on Tuesday afternoon I mixed my ingredients in a Tupperware bowl, set a lid on it (loosely) and placed it on the top of my fridge.

DAY TWO:

There was a clear liquid floating on the top which made me nervous; it just didn’t look nice.  I left it alone, though.

DAY THREE:

(technically, it has not even been 48 hours, but I did start it Tuesday). This morning I checked it and it looks nice and bubbly and has a very mild yeast smell.  I think it’s working!

For anyone who wants to try it out, here is the recipe for the starter and one recipe for bread (there are millions out there). 

Sourdough Starter

2 cups flour

2 tbsp sugar

1 tsp salt

2 cups warm water

Mix together in a bowl, cover loosely, and let stand at room temperature for two days, giving it time to ferment.  When it is spongy (has bubbles and looks puffy), with a yeast smell, it is ready.

Just stir, cover loosely, and keep in the fridge until you are ready to use it (Make sure you feed it weekly).

Feeding

You will need to "feed" your recipe sourdough starter once a week, OR after each use. Stir in 1 cup flour, 1 cup milk and 1/4 cup sugar to keep it active.

Sourdough Bread

1 cup sourdough starter

2 cups warm water

2 cups warm milk

1 tbsp butter or olive oil

1 pkg active dry yeast

1/4 cup honey

7 cups unbleached flour

1/4 cup wheat germ

2 tbsp sugar

2 tsp salt

2 tsp baking soda

Sponge

Several hours before you make your bread (or overnight), you must make a sponge; mix 2 1/2 cups of flour, 1 cup sourdough starter and the two cups of warm water. Let it stand in a warm place to proof (get spongy again)

Making Sourdough Bread

Add butter, warm milk and yeast to your sponge. Stir until yeast dissolves. Add honey, 2 additional cups of flour, and wheat germ. Stir.

Sprinkle sugar, salt and baking soda over top, and gently press into dough. Mix lightly. Allow your recipe sourdough bread to stand until the mixture is bubbly. This will take half an hour to an hour.

Untitled Comment

{ 12:09 , Thursday, August 3, 2006 } { Posted by melissa }

Thanks for posting this. I have been wanting to try it, but I'm a chicken. I'll be checking back to see how it goes. Blessings.