halfbakedharvest4.4
Sourdough Starter
Simple, delicious and great with soup
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve. Stir in the yeast.
warm water2 cups
2
Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. (My kitchen in the winter definitely has no warm location, but my starter was just fine.)
3
Let it develop 2-5 days, stirring once a day due to the separation that will occur. When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.
4
Storing and Maintaining Your Starter
5
Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so. I put a little note to myself in my calendar as a reminder to either bake with or feed my starter. You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard. For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water. Stir to blend, and let sit at room temperature for at least ⏱️ 12 hours before returning to the refrigerator.
warm water2 cups
Nutrition Facts
calories
270 kcal
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
9 mg
protein Content
7 g
carbohydrate Content
53 g
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