I realized, belatedly, that I recently posted a recipe requiring a sourdough starter, without sharing a sourdough starter recipe. Below is the recipe I used for this winter’s sourdough starter. I started it in the beginning of November, and it is still going strong.
- 10 oz Hard Cider
- 1/2 cup Water + 1/4 cup Water
- 3 tsp Dry Active Yeast
- 1 cup Bread Flour + 1/3 cup Flour
- 1 cup Sprouted Wheat Flour
- 1/3 cup plain Yogurt
- Combine all of the above ingredients, and set them aside in a container with plenty of space to rise and grow. Happy yeast bubbles up and expands creating a messy situation if you haven’t given it enough space to grow.
- Cover the container with a loose piece of plastic wrap. You want to keep outside bacteria from getting in, but the fermenting yeast can build up gas and pressure which might explode when tightly cover. (I’m having flashbacks to Magic Hat’s burping yeast video. If you have seen, it you will know what I mean. Hard to forget.)
- Place your starter in a cool, draft-free spot in your kitchen. It will need to stay there for 2-4 days, so plan accordingly. The longer you leave the starter out the stronger the flavors develop.
- Stir your starter a couple times a day. Do not worry if the starter gets a little watery or separates. If the starter begins to discolor significantly, discard it, and begin anew. The discoloration, particularly pink discoloration, can be due to external, and possibly harmful, bacteria. Better be safe then sorry in this case, especially, if you want to keep your starter going for months, possibly years.
- After a few days feed you starter 1/4 cup of water and 1/3 cup flour, and store it in the refrigerator. Feed the starter every couple of weeks.
- Remove it from the refrigerator and bring it to room temperature before use.