I have time! I’m going to make my own sourdough starter. I love the unique flavor and there are so many delicious breads with a sourdough base that it’s time. Sourdough also falls into that category of probiotics that are so good for gut health, something we can all use. Who knew bread or biscuits could do that for us?
I love the idea that the starter is alive and living in my refrigerator. The thread of using and replenishing it regularly is a wonderful addition to the kitchen. Whether you received starter from another cook and have been nurturing it for years or you plan to start your own from scratch, it’s definitely worth trying.
I’ve seen many recipes for creating your own starter. Some use commercial yeast, but the purist way to do it is to basically capture wild yeast that is floating around in the air and give it food to reproduce and make the lovely starter. Even if you use commercial yeast to get started, your starter will capture some wild yeast and will eventually take on the distinct sourdough flavor.
The simple key to using starter is to use it. Every few days, make pancakes, biscuits or sourdough bread. Then you will replenish your starter and let it grow again. It’s a lovely cycle. There are recipes on the web for all types of breads, English muffins and even pasta and desserts.
One of my favorite sources for recipes is the King Arthur Flour company. They produce cookbooks regularly, which are full of every type of baked good, including sourdough breads and starters. For step-by-step instructions for starter from commercial or wild yeast, go to their website:
And get baking! It’s good for your gut, your stomach and your soul.
English Muffin Bread
2 c. active sourdough starter
4 ½ c. flour
1 T. sugar
1 t. salt
¼ t. baking soda
2 ½ c. milk
½ c. water
Remove the starter and let it come to room temperature (a good time to replenish your starter). Combine 3 c. flour, sugar, salt and soda. Heat milk until quite warm to the touch. Add liquids to dry, beat well. Stir in enough flour to make stiff dough. Put in two greased and cornmeal dusted pans, sprinkle with cornmeal. Cover, let rise 45 minutes. Bake at 400 for 25 minutes. Remove immediately and cool. Toast slices for serving.