Sourdough Bread Starter
A truly ancient staple food, sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It has a mildly sour taste not present in most breads made with baker's yeast and keeps longer than many other types of bread.
3½ cups unbleached wheat four (Eureka stone ground preferred)
1 packet yeast (or about 2¼ tsp if you have bulk yeast)
2 cups warm water (not hot!)
- Mix the flour and yeast. Add the water and beat until smooth. Cover and put in a warm place until bubbly and slightly sour-smelling with some clear liquid on the top. This should take 2-4 days ... not too warm and check frequently. Then put into the fridge.
- Once a week (or when you remember!) add in equal amounts of flour and (filtered) water. About 3 good spoonsful of each. Give it a good stir. Put in warm place or on the kitchen counter until bubbly as before then put back in the fridge, covered.
- Note: you can use a very large glass jar with a screw top lid for storage.
- If going away for longer than a week then freeze the starter in a large plastic container.
Serves 8 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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