Breads
Sourdough Starter
Makes about 3 cups
Sourdough Starter
Makes about 3 cups
A sourdough starter can be used for more than just sourdough bread. We use it for our focaccia (preceding recipe) because it gives a deeper flavor profile to the final baked bread.
Ingredients
- 1 ½ cups warm water (105°F to 110°F)
- 2 cups unbleached, all-purpose flour
- 2 ¼ teaspoons dry active yeast
Preparation
- Put all of the ingredients into the blender jar. Select Speed 6 and press Start. Blend until smooth, about 20 seconds.
- Transfer starter to a medium mixing bowl. Cover with plastic wrap and allow to sit for 3 days at room temperature.
- After sitting at room temperature for 3 days, it can then be used in recipes, or it can be stored in the refrigerator – it will need to be “fed” to keep the starter alive by removing 2 tablespoons of existing starter and adding 1 tablespoon of flour and 2 tablespoons of water, about once a week. Stir the flour and water into the starter, and then cover and keep in the refrigerator.
- If the starter is not bubbly, that means that it is no longer alive. Sourdough starters can be revived by discarding the surface liquid and feeding the starter as usual.
