Super Easy Bread (Sourdough) Starter

These Bread (Sourdough) Starter { has been the favorite recipe on simple Recipes for over 38 years. Hundred of people make it every holiday. Why? Check Out Sourdough Starter On eBay. Make Your Own Nutritious and Delicious Sourdough Bread, Buns and more in your own kitchen. Organic Sourdough Spelt Starter from GoGo Kefir.

Right in your own kitchen, with your own homemade sourdough starter. Sourdough baking is as much art as science. Or you can stash your starter in the fridge once it's established and bake from it once a week. You can have Bread (Sourdough) Starter using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Bread (Sourdough) Starter

1. It's of ◆Sponge 1.
2. Prepare 50 grams of Starter liquid.
3. Prepare 50 grams of Bread flour.
4. It's of ◆Sponge 2.
5. You need 1 of the whole amount Sponge 1.
6. Prepare 50 grams of Starter liquid.
7. It's 50 grams of Bread flour.
8. You need of ◆Sponge 3.
9. You need 1 of the whole amount Sponge 2.
10. It's 50 grams of Starter liquid.
11. It's 50 grams of Bread flour.

A homemade sourdough starter is a bread baker's pantry staple — though it does take some tending. Here our method for getting one going from scratch; though it'll take a few days longer to get. This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter.

Bread (Sourdough) Starter instructions

1. Day 1: Make Sponge 1 by combining the starter liquid and flour. Mix together lightly, and mark the liquid level with a rubber band. The liquid can be a bit floury..
2. Leave in a warm place for 8 to 12 hours to ferment..
3. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator..
4. Day 2: Add the entire amount of Sponge 1 that was made in Step 3 with the Sponge 2 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band..
5. Leave in a warm place for 8 to 12 hours to ferment..
6. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator..
7. Day 3: Add the entire amount of Sponge 2 that was made in Step 6 with the Sponge 3 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band..
8. Leave in a warm place for 8 to 12 hours to ferment..
9. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator..
10. Use the completed starter sponge to make delicious bread or waffles..
11. Use up the starter sponge within 2 weeks. If the sponge loses its oomph, use in pizza dough or waffle batter..

Be sure that you clean the jar well before putting the saved starter. A sourdough starter is a mixture of flour and water used to make sourdough bread that has been left at room temperature to ferment over the course of about a week. Starter is what makes homemade sourdough bread so unique, because it doesn't require commercial yeast in order to rise. A live fermented culture of flour and water, otherwise known as sourdough starter , acts as a natural leavening agent. Gradually stir in warm water until smooth.

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