Sourdough Starter

You too can have your very own food pet – a sourdough starter! Unlike other pets it provides endless tasty possibilities. 

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I have a food-pet! Seriously, taking care of a sourdough starter is like having a pet but requires even less effort than even a fish!

Unlike traditional pets, you can put this into hibernation in the refrigerator for awhile. And then it creates delicious tasting bread products! What a giving, yummy pet.

I am posting a picture of my sourdough starter, despite being a bubbly tan-colored opaque liquid that not only doesn’t really look tasty, it’s not very photogenic. Or maybe I just stink at capturing it’s good side.

I love my sourdough starter and already have one thing to share tomorrow. Good thing I have lots of plans because it needs to be used regularly to maintain it!

SOURDOUGH STARTER

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Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water, plus more for feeding
• 1 cup unbleached all-purpose flour, plus more for feeding
• Pinch of sugar

Directions

1. In large, glass jar, mix together dry yeast, 1 cup warm water, and 1 cup flour and cover loosely with plastic wrap.
2. Place in a bowl or rimmed tray and leave in a warm place to ferment (such as the oven with only the light on) for 4-7 days. Every day, discard 1/2 cup and add 1/4 cup each of flour and warm water.
3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. Feed daily if left at room temperature. Alternatively, add a pinch of sugar, cover, and keep it in the refrigerator, until ready to use.
4. When you plan to use the starter (at least once a week), remove from fridge the day before and feed. Then replace what you use with equal amounts of flour and water.
5. If you don't bake with it at least once a week, remember to still remove it, discard 1/2 cup, and add 1/4 cup each of flour and warm water.

Notes

This can also be made using only the native yeast that exists in flour, but would recommend using non-chlorinated water. If a clear to light brown liquid accumulates on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains. If mixture has a pink, orange, or any other strange color tinge to it, throw it out and start over. As for the discard, you can feed and gift it as a new starters to a friend or cook with it.

Source: Adapted from All Recipes.

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