How to make sourdough starter?
The sourdough starter is a ferment made from flour and water, which is then left to ferment naturally. Traditionally, it has been used to ferment bread before commercial yeast existed.Previously, bakers would keep the sourdough starter, either in liquid form or as a piece of dough, for daily bread making, incorporating flour and other elements, but now it is more common to use dry yeast.If you want to enjoy all the benefits of eating sourdough bread, then you cannot miss this step-by-step recipe.
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Ingredients
0
Servings
- 4 cups flour
- 1 tablespoon sugar
- 1 tablespoon dry yeast
- water, at room temperature
- flour, to feed the dough
- water, to feed the dough
Preparation
30 mins
Low
- Mix the flour, sugar, and yeast in a bowl, then gradually add the water until you achieve a semi-thick texture.
- Let the dough ferment at room temperature, transfer it to a container, and store it in the refrigerator overnight.
- Reactivate the dough by adding a little more flour and water, in equal amounts, but remember that the texture should not change. Perform this operation for 3 days.
- The sourdough starter is ready to be used in any preparation.
- The sourdough starter must be reactivated or “fed” daily. Every time a piece is taken, it is replenished, as it is a cycle that keeps the yeast living in the dough.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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