Quick sourdough starter...
It's been about a year since the sourdough "craze" began. In case you aren't aware this is because folks were afraid of food shortages during the first stages of COVID and wanted to learn how to bake bread. Sourdough is just a way of making your own yeast instead of using store-bought industrial yeast (which is good too).
It can generally take a week to get a good starter going...this can cut the time almost in half by using just a pinch of yeast.
2 tbl water - gently warmed to lukewarm.
1 tablespoon honey, sugar, brown sugar, molasses, etc. Use a real sweetener to feed the yeast (bacteria)
1/4 teaspoon yeast
Mix together and let sit for about 8-10 minutes.
Now mix:
1/4 cup lukewarm water
1/4 cup flour
and the yeast mixture from above.
Leave it uncovered for about 4-8 hours, the cover loosely with a wash cloth or towel.
Twice a day feed it 2 tbs of flour and 2 tbs spoons of lukewarm water and keep it a room temp.
Once it starts really bubbling up, drip a few drops in water and if it floats it's ready to go.
You can store it in the fridge, just feed it once a week. When using, be sure to pull it out of the fridge, feed it, and let it come to room temp.
Then just substitute one cup of your sourdough starter for half a cup of flour and a half of cup of water (and the yeast) in your bread making recipe. Note that sourdough will take a lot longer to rise and won't rise as much as "regular" yeast.
It's been about a year since the sourdough "craze" began. In case you aren't aware this is because folks were afraid of food shortages during the first stages of COVID and wanted to learn how to bake bread. Sourdough is just a way of making your own yeast instead of using store-bought industrial yeast (which is good too).
It can generally take a week to get a good starter going...this can cut the time almost in half by using just a pinch of yeast.
2 tbl water - gently warmed to lukewarm.
1 tablespoon honey, sugar, brown sugar, molasses, etc. Use a real sweetener to feed the yeast (bacteria)
1/4 teaspoon yeast
Mix together and let sit for about 8-10 minutes.
Now mix:
1/4 cup lukewarm water
1/4 cup flour
and the yeast mixture from above.
Leave it uncovered for about 4-8 hours, the cover loosely with a wash cloth or towel.
Twice a day feed it 2 tbs of flour and 2 tbs spoons of lukewarm water and keep it a room temp.
Once it starts really bubbling up, drip a few drops in water and if it floats it's ready to go.
You can store it in the fridge, just feed it once a week. When using, be sure to pull it out of the fridge, feed it, and let it come to room temp.
Then just substitute one cup of your sourdough starter for half a cup of flour and a half of cup of water (and the yeast) in your bread making recipe. Note that sourdough will take a lot longer to rise and won't rise as much as "regular" yeast.
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