Sourdough baking is as much art as science, and there are several different ways of making sourdough. What I am showing you is very easy.
On the1st day Combine 4 ounces (1 cup) or 4 ounces of whole wheat flour with 4 ounces (1/2 cup) non-chlorinated cool water in a non-reactive container. I’m using a 4-cup glass measure.(you can use stainless steel)
I am using whole grain flour (whole wheat or rye) because whole grains contain more nutrients and sourdough-friendly microorganisms than all-purpose flour.
It is important to feed your starter with non-chlorinated cool water.
Stir everything together thoroughly, and make sure there’s no dry flour anywhere. Cover the container loosely and leave it in warm room (about 70°F) for 24 hours.
The colder the environment, the more slowly your starter will grow.
You might place the starter atop of your water heater, refrigerator, or another appliance that might give enough heat. Or, set it near a heat source.
On the 2nd day You may not see any activity the first 24 hours, or you may only see tiny bubbles.
Discard half the starter (4 ounces), and add to the remainder 4 ounces (approx. 1 cup) of flour and 4 ounces (1/2 cup) cool water (if your house is warm); or lukewarm water if your house is cold.
Mix well, cover, and let the mixture rest at room temperature for 24 hours.
You don’t need to through away half the starter. You can save it for baking pancakes,waffles or pizza, etc.
On the 3, 4, & 5th day: By the third day you’ll see some bubbling. The starter has a fresh, and fruity aroma, and it has expanded. Now you can begin two daily feedings.
For each feeding, weigh out 4 ounces starter; this will be a generous ½ cup, once it’s thoroughly stirred down. Discard any remaining starter.
Add 4 ounces or 1 cup of unbleached all-purpose flour, and 4 ounces or1/2 cup water to the starter.
Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours.
Repeat feedings 2X a day on days 4 and 5 for your starter to become very active.
After about a week of consistent feeding, your starter is ready for you to use in a sourdough bread recipe
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