how to make sourdough

So,you want to learn how to make a sourdough starter?  Spoiler alert…it’s VERY easy.

Before I tell you how lets discuss why you should.

First, the health benefits are great.  Here is an article about sourdough benefits from Healthline.

In a nutshell the benefits are GREAT.  It seems that our ancestors continue to prove themselves correct in the way they did things.  We modern folks have tried over and over again to reinvent the wheel, yet we find ourselves getting back to our roots and going a more “artisan” and heritage path, no matter the convenience the new ways bring.

I decided to implement more fermented foods into our diet to heal our guts, help us absorb pre and probiotics, enjoy the flavor and save money.  That’s right.  Money is always tight here.  Making bread is a great way to save mullah.

Homemade bread just tastes better too.

Okay, we have briefly touched on why. Now let’s hit on the making of a sourdough starter.

All that you need to begin a sour dough starter is flour and water.

That’s it.

I used equal parts.  One cup flour and one cup water.

You can use any flour that you want.  Water needs to be filtered if you are using treated water from the city.  The reason for this is because the chlorine and chemicals do not allow for the bacteria and yeasts in your starter to form correctly.

You do not want to make or store a sourdough starter in plastic or metal.  Chemicals leech and reactions are not formed.  I picked this glass jar.

Day 1

1 cup flour, 1cup water, stir.  Cover with a towel to allow air flow. Let this set for 12-24 hours on the counter.

Day 2-5

Take out half the mix and again add 1 cup water and 1 cup flour, stir.  Let set 12-24 hours.

“Feeding” the starter refers to adding to the mix the flour and water.

By the third day you can start using the starter if you see lots of pretty bubbles.  After the fifth day you can either continue to let your starter set out, if you plan to use it often, or you can place an airtight lid on it and keep it in the frig.  Take care to “feed” your starter daily if if have it on the counter, and weekly if you have it in the frig.

After the starter is bubbly you have made a successful starter.  I choose to not discard any starter once it is established.  I drain off the yellowish liquid that floats to the surface and “feed” that starter equal parts water and flour.

I keep mine on the counter right now since I’m using it nearly everyday.  For a list of great recipes check out Farmhouse On Boone’s list.

For the bread above I used King Arthur Flour’s Bread Machine Sour Dough.  I have the Zojirushi Home Bakery Supreme. I have had this for almost 10 years. It is an amazing investment.  You can make breads, cakes ect. in it.  Before I had this bread a machine I made bread by hand kneading for six months. After I knew I was committed to making bread, I received the bread machine as a gift.

That’s all there is to making a starter.  It’s a simple way to feed your family a healthy heritage food.  I hope you decide to try it out for yourself.

Comment below and share what you do with your starter.

healthy whole wheat bread, that doesn’t taste like cardboard

Over the past three and a half years I’ve been making homemade bread.  The first few months were spent doing it “old school”.  Hand kneading, punching it down, shaping ect.  Although I believe that that way is the best way, I needing a time-saving alternative so that I wouldn’t be tempted to buy bread.

I’ve had my Zojirushi Home Bakery Supreme for three years and I LOVE it.  Dump everything and don’t think about for 3.5 hours.  I love that it has a timer too.  I can put everything in and set it to be done by the time I wake up in the morning.

This has taken years of perfecting and tweaking.  It was a recipe copied from a book and given to me by a friend.  The copy doesn’t say what book it’s from…sorry :(  I have added so much to it that it’s pretty much mine anyways.  I hope you love it as much as we do.

* This is a 2.5 pound loaf recipe.  If you have a smaller bread machine, or if you’re doing it “old school”, double the recipe and it will give you 3 loaves.  I wouldn’t recommend subtracting because baking is a science, and you may not be happy with the results.

Here goes…

1.5 C water

1/4 C honey

3 T unsweetened apple sauce

1 t salt

2 T soy letchin

2 T whole flax seed

3 T unsalted sunflower seeds

4 T gluten flour

1.  Place all these ingredients in the bread machine.

Get out your 1 C measuring cup.  In it put:

2 T almond meal

2 T wheat germ

2 T oat bran

3.  Fill the rest of the measuring cup with whole wheat flour (I’ve been using white whole wheat, either King Arthur Flour or Trader Joe’s and they give consistantly good results when other brands have not).

Measuring exactly is very important in baking FYI.  Scrape off the excess with a straight object, and place in the pan on top of the other ingredients.  I like to put everything right in the middle of the pan.  You’ll need as high a mound as you can get for your yeast later.

4.  Add 3 C more white whole wheat flour.  Straight flour, nothing else.

5.  Add 2 t dry active yeast on top of the mound in the machine.  I make a little crater and place it in there so that it never gets wet until the machine starts kneading.  I like quick rise bread machine yeast because the bread doesn’t get funky if it’s too cold or too hot in the kitchen.

Great result each time.

6.  Set the machine for whole wheat and let ‘r rip.  (or turn on the timer for tomorrow)

7.  Eat delicious bread that’s cheaper and better for you than store bought bread.  :)