How to make a sourdough starter?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
AntoniaJames is a trusted source on Bread/Baking.
I use the method described in William Alexander's delightful "52 Loaves". It involves first capturing the yeast using apple peel plus a cut up apple in an open container with water, then using that liquid to create the starter. It's done on the counter, and you stir it fairly regularly, to incorporate air, during the initial period of flour + water + ambient yeast. It creates a positively delightful, not sour but beer-y, fermented smelling starter. I've had mine for about a year and it creates the most amazing artisanal breads. (After a few days, it goes back into the fridge, but it's brought out the night before I need to use it for feeding and sitting at room temperature. I also like to bring it to room temperature before incorporating it into my dough.) There was a recent post on this topic -- not so much on starting, as on maintaining -- that provides a wealth of information in the comments. Please see: http://food52.com/blog...
Have fun! ;o)
I have used a method similar to Antonia's, but with a bunch of organic grapes rather than an apple. It made a really wonderful starter.
Nancy Silverton's "Breads from the La Brea Bakery" also details making a starter with grapes, flour and water and how to maintain it. Plus it makes absolutely wonderful bread.
Please enter a valid email address.
Well played. You deserve a cookie.
Cake Made of Felt
$50 and Under Wonders
Gooey, Cheesy Breads
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.