Just for Starters
All sourdough breads are made with “starter”--a mixture of flour, water, lactic acid bacteria and yeast (wild or otherwise). To keep the yeast active, the starter must be regularly replenished with flour and water and placed in a warm environment to ferment.
It’s possible to “capture” wild yeast and bacteria for a starter by placing blended flour and water outdoors, but foul-tasting bacteria may also invade the mixture. The safest and easiest way of obtaining a cup of quality sourdough starter is to purchase the culture in the dried form.
Dried cultures are activated with warm water--95 to 100 degrees. Using the recommended proportions of water and flour stated on the package, follow these basic directions:
Place the starter in a one-quart wide-mouth jar and stir in the warm water (Step 1). Allow the mixture to stand 15 minutes.
Blend in white bread flour (Step 2) and set the jar in a warm--80 degrees--place for 24 hours. During this period the jar lid should be slightly ajar to give the yeast air. Swirl the contents once or twice during the first 12 hours.
As the mixture ferments the yeast will give off carbon-dioxide gas and bubbles will form on the surface (Step 3). This gas is what leavens sourdough bread.
Add more flour and water, blend well and allow the mixture to stand in a warm place another six to 12 hours. It should then be bubbling vigorously and is ready to be used or refrigerated.
Before beginning a recipe, however, always return one cup of the starter to a clean jar (Step 4) and store in the refrigerator. Often a clear liquid forms on the top of the starter during storage. This is natural; it should simply be stirred back into the mixture.
If replenished with flour and water at least once a week, the starter will live indefinitely and gain flavor and tang as it ages. Sourdough starters may be frozen up to three months. Thaw slowly, in the refrigerator, for 24 hours before using.
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