Sourdough Starter, Sour Dough Starter Recipe, How To Make Sourdough Starter, Homemade Sourdough Starter, What Is Hooch, Sourdough Bread Recipes

Sourdough Starter, Sour Dough Starter Recipe, How To Make Sourdough Starter, Homemade Sourdough Starter, What Is Hooch, Sourdough Bread Recipes

Easy Sourdough Starter Recipe - How To Make Sourdough Starter

Recipe Type: Sourdough Bread
Cuisine: Far West
Yields: 2 to 3 cups starter
Prep time: 5 min

Ingredients:

2 cups all-purpose flour*
2 teaspoons granulated sugar (optional)**
1 packet (2 1/4 teaspoons) of active-dry yeast
2 cups warm water (105 to 115 degrees F.)***

* I have also had excellent results using whole wheat flour. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. I usually add some whole wheat flour along with the white flour (I have even used some rye flour with excellent results). The rule is to use at least 50% wheat flour (all-purpose flour or bread flour) to get the best texture and volume.

** Adding a little sugar will help jump start the yeast process, as yeast feeds on sugar for its energy. Yeast rises by feeding on the sugars in flour, and expelling carbon dioxide in the process. That's why using just a little sugar can help boost this process. Don't overdo the sugar.

*** If the water you use contains chlorine, use distilled water, bottled water, or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can stop the development of yeast.

Preparation:

Mix the flour, sugar, and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts. Gradually stir in the water and mix until it forms a thick paste (don't worry about any lumps, as they will disappear).

Cover the container with a dish cloth and let it sit in a warm (70 to 80 degrees F.), draft-free place. NOTE: Temperatures hotter than 100 degrees F. or so will kill the yeast. The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quite a bit). Sometimes I place the container in my sink (if sourdough spills out onto your counter, it is hard to clean off once it has dried).

Let it sit out (at room temperature) for 2 to 5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly.

Once your starter starts bubbling, then start feeding it daily with flour and water according to the directions below. Then stir it, cover loosely with plastic wrap (allow a little breathing space), and store it on your counter top or in the refrigerator (your choice).

Photos showing active sourdough starter.

Feeding your Sourdough Starter

Your starter should be fed daily if left sitting on the counter. Every other week, if refrigerated.

Counter Stored Sourdough Starter: Daily remove one (1) cup of starter (use this starter in a baked item, give it to a neighbor, or throw it away) and replace it with one (1) cup of warm water (105 to 115 degrees F.) and one (1) cup of flour. Let it sit out for a few hours, covered, to become active before using in your baking.

Refrigerated Stored Sourdough Starter - I find working with a sourdough starter can be very time consuming. Especially if you follow what most sourdough books say and feed them everyday. That's too much work for me as I already have a cat. You even need a sourdough sitter when leaving town. Because I don't use my starter everyday, I store it, covered with plastic wrap, in the refrigerator until ready to use. A sealed glass jar is hazardous as the glass may crack or shatter.

When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with one (1) cup flour and one (1) cup warm water (105 to 115 degrees F.). I let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough recipes!

NOTE: If I have stored my sourdough starter in the refrigerator a long period of time, like a couple of months, I usually need to do the feeding process 2 to 3 times to "wake" it up and get it real active. I take it out of the refrigerator 2 to 3 days before needing to bake with it and proceed with the feeding process every day.

Sourdough Too Sour: If you think that your sourdough is too sour, throw all of it away except 1 cup. Add 2 cups of flour and 2 cups of warm water to it, and let it ferment for a day or so.

Freezing Sourdough Starter: If you will not be using your starter for some time, freeze it. Two (2) days before you need to use it, let it defrost. Then feed it and let it ferment for a day.

Remember:

Utensils: Use only wood or plastic mixing spoons. Measure starter in liquid-type measuring cups.

Containers: Use glass, plastic, or stoneware bowls or crocks. Do not use copper or aluminum. Use a large enough container that can hold 3 times of amount of ingredients as the starter expands as it ferments.

Temperature: Before feeding your starter, let the ingredients come to room temperature. Do not try to hurry the process by raising the temperature higher than 85 degrees F. DO NOT EVER allow your starter to be subject to a temperature above 95 degrees F. or it may die. A warm place means 85 degrees F. and draft free.

Covering Starter: Cover your starter container loosely to let fresh air in and keep out unwanted flavors.

Water: Use the inside of your wrist for determining the proper temperature of warm water to be added. Never use hot or cold water. If the water you use contains chlorine, use distilled water, bottled water, or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can stop the development of yeast.

Liquid on Top: Remember that a clear yellow liquid may rise to the top of your starter. This is normal - just stir it back in.

Mixing: Avoid mixing the starter too much. Over-mixing knocks the gases out of the dough. These gases are needed for rising.

Strange Color or Smell: If the starter turns a strange color (pink to orange) or smells bad - discard it and start over.

What is Hooch?

As your starter sits or goes quiet in the refrigerator, the mixture separates and a layer of liquid will form on the top. This liquid contains about 12% to 14% alcohol. Hooch is the alcoholic by-product of the fermentation process. The hooch will have a brownish color. NOTE: The alcohol dissipates during the baking process. Stir that liquid back into the starter before using. 

Hooch builds up in your starter, especially when being stored in the refrigerator. You can either pour it off or stir it back in. If your sourdough starter is on the dry side, just mix the hooch back in. If your starter is already too moist, pour it down the drain.

Important: If your sourdough starter or hooch starts looking pinkish or orange color, throw it away and start over as this means that something bad or nasty has started growing in your starter.