All that is needed to make home made sour dough starter is flour, water and a little daily work for a week or so. Whole wheat strong bread flour works well, and potable tap water works fine unless heavily chlorinated as the chlorine may affect the yeasts’ growth.
What is Sour dough Starter?
Sourdough starter is a naturally bubbly mix of flour and water in which wild yeast strains have naturally settled and grown. The environment of water and flour encourages the growth of these helpful micro organisms so long as it is periodically refreshed with a fresh supply of flour and water to feed the culture. The temperature must be held somewhere between room temperature and that of a fridge.
Beginning a Sourdough Culture
Mix water and wheat flour into a thick liquid in a small non metallic bowl, stirring well until smooth. Why not use a Hand Grain Mill to grind your own flour from whole wheat grains? Cover with a fine cloth to keep out flies and place somewhere in the kitchen, at room temperature, where it will not be forgotten.
If you have access to wild, unpolluted, edible berries such as elderberries or blackberries, then add a few to the mix, stir well, but do not crush. They are coated with natural yeasts so will speed up the development of your sourdough, but are in no way essential. Remove the berries carefully after one day.
Sour dough Culture through the First Week
Stir your sour dough starter mix at least once a day, preferably several times each day. Stirring encourages the activity of yeasts already in the mix, and also exposes the mix to new airborne yeasts. Remember to cover with the cloth after each stir.
Using Your Sourdough Starter
Your sourdough starter should slowly become bubbly from the activity of the natural yeasts. When it is clearly visibly bubbly, and has a distinct, but not unpleasant, sour flavor, then it is ready to use. This may take anything from a couple of days to a week. You are dealing with your local, natural yeasts there is no standard formula!
Storing your Sour dough for Future Baking Sessions
Whenever you use your sourdough starter to make sourdough bread or sourdough pizza, be sure to keep a little of your original starter in reserve. Mix in fresh water and flour to achieve a thick liquid once again, in this way you are literally feeding your sourdough starter with the carbohydrate in the flour. Store in the refrigerator in a cloth covered bowl and add a little flour and water every few days. If ever your sourdough starter ceases to develop into a bubbly, pleasant smelling liquid after feeding then discard it, and create a new batch.
