Today I am attempting my first ever Sourdough Starter. Sourdough Starter is a mix of flour and water that houses an active wild yeast culture. When making bread, use this starter in lieu of store-bought yeast, resulting in a tastier finished product.
I considered going through this process throughout the week, then reporting back to you all with the results afterwards. Instead, I have decided to make this a live experiment where I will post frequent updates on my progress. The process that I have in mind is a combination of several recipes I researched earlier in the week (here, here and here). Assuming this is a successful experiment, I will post a final recipe at the end of the process. Start to finish, I should have a live starter in under 7 days. Continue reading for my Day 1 instructions.
Start with a clean, large jar or container. To the jar, add one cup (by volume) whole wheat flour and one cup water, stirring to combine. Add a leaf of organic red cabbage to the flour mixture and stir. I tore my leaf up into big pieces. Leave your jar on the countertop uncovered for 24 hours. Stir the mixture 2 to 3 times (for about 1 minute) during that time period.
- Using whole wheat flour will promote more yeast activity.
- Adding the cabbage to the flour mixture should also help get the yeast party started. The white film on cabbage, as shown on the picture above, is actually yeast.
- Stirring the mixture occasionally will aerate the starter. Providing yeast with more oxygen will help speed up reproduction.
Well that’s it for today! See you tomorrow.