Food Storage Fun - Sourdough Starter

With the time spent in social distancing across the land, there have been many who have asked me sourdough questions.

I am by no means an expert.

I just really enjoy playing in the kitchen.

I also love food.

So, I thought I would put a few thoughts down on paper (well, screen) here for you in hopes of encouraging you to try this too.

There are many, many people who suffer when eating today's bread/gluten products.  I was one of them.  So, I went in search of an option my body wouldn't rebel over and found "natural yeast".

I won't bore you with all the cool science (you can totally read about it in so many places), but if I use my natural yeast (sourdough starter), I do not suffer.  It is easily digested by my body.

So...

How to begin?

I would start here:

Buy this book.

I get nothing out of it if you do.  I don't get any money or special stuff on the side.

It is just hands down the best book I've seen or bought so far about sourdough.  (And if you have seen my book addiction...you know I am not saying that because it's the only one.  Haha)

There are so many wonderful recipes and step by step pictures and tips inside this book.

You won't regret the purchase.

EDIT TO ADD THE RECIPE:

I've made a tonne of things with my mother starter.

Including bread, tortillas, english muffins, pancakes, cake, loaves and muffins, crackers, and even doughnuts!

So...I made you a very, very simple pictorial on how to capture your own wild yeast starter.

Because, social distancing.  😉

First, you have to use whole grain flour.

I ground some hard red wheat, hard white wheat, and a little rye for mine.  You can do just about any whole grain, but wheat, rye, or spelt work best for wild yeast starts if you've never done fermentation in your house before.

Next, you add equal part flour and water.
I started with half a cup of each.
In a clean, glass jar.
Mix it up and set in a warm corner.
Cover it lightly with a covering (keep the bugs and dust out), but make sure it isnt tight.  Tight will make it so the gasses can't escape.  Ask me how I know. 😂

Every day, for the next 3 to 5 days, take half out - throw half away - then add in equal amounts water and flour to the remainder.  This is creating a lovely place to grow yeast.

It will start to bubble.

See the bubbles?

It will also create a layer of liquid as it sits overnight.

This liquid can be stirred in, then do your half off and feed...or you can drain it off.

I drain mine off because I like my starter to be less tangy than some enjoy.

One note here.

At about day 2 to 4, you may think your start stinks.
It will be quite strong.
I don't particularly enjoy the smell of mine the first few days of feeding.  My kids tell me it reeks.  But it straightens itself out after a couple more days and become less tart.

This is freshly fed and ready to go.

After 5 to 7 days, your starter is ready for use.
Start with something simple like pancakes to test out effectiveness.
If it needs a few more days, then feed a few more times.
Or, it might be ready to go and you've got so many recipes to start playing with!

Enjoy and good luck!