I definitely have the hang of starting a sourdough starter down. It’s keeping it alive that I struggle with. Kids, animals and plants can be enough in some seasons of life!
Truthfully I’m not a big baker. And when I do want to bake bread I want to right then and there which can be the trouble with using a starter. It’s a lesson in patience that I should probably work on but none the less, knowing how to bake bread at home without yeast is a good skill to have.
I typically turn to Nourishing Traditions when learning a new culinary skill and that’s where I learned how to make a sourdough starter.
• 2 cups ground rye flour
• 2 cups cold filtered water
• 6 cups ground rye flour (for feeding)
• tea towel, cheesecloth or beeswax wrap for covering
• large glass bowls (I like the pampered chef large batter bowls)
In a large bowl mix flour with 2 cups cold water. Cover and set in a warm spot of your kitchen. The next day and every day for a total of 7 days transfer the starter to another clean bowl and add 1 cup rye flour and 1 cup filtered water. Cover and let sit. After 7 days the starter is ready for bread making! Woohoo!!!
*If not using starter right away pop in the fridge with an airtight lid and feed weekly.