Sourdough bread is delicious and versatile. Whether it is used in a sandwich, as a bread bowl for soup or simply eaten plain, sourdough is a wonderful addition to any meal. Making sourdough bread at home is simple and inexpensive. The ingredient that sets sourdough apart from other breads is the sourdough sponge, which begins with the sourdough starter. The two basic types of sourdough starter are "dried" and "active." The difference is that dried starters need to be activated before they are increased.
Instructions
1. Place the dried starter in a glass or ceramic bowl. Add 2 cups of warm water and 2 cups of flour. Stir until all ingredients are incorporated and place the bowl in a warm, draft-free area.
2. Allow the mixture to sit for 24 hours. The mixture should begin to separate, so you will need to stir it again to distribute the yeast.
3. Let the mixture rest an additional 12 to 24 hours. When it begins to smell sour, pour it into a large glass or ceramic jar and refrigerate. The starter is now "active."
4. Remove the active starter from the refrigerator and allow it to warm to room temperature.
5. Add equal amounts of flour and warm water to the starter and stir well. Cover the mixture tightly with plastic wrap or cheese cloth and let it rest in a warm, draft-free place for 12 hours. The starter must then be used or returned to the refrigerator.
6. Replenish the starter with equal amounts of warm water and flour each time some is used. For example, if you use one cup of starter for your recipe, add 1 cup of flour and 1 cup of warm water to the starter. Let the starter rest for 12 hours before returning it to the refrigerator.
Tags: warm water, equal amounts, flour warm, flour warm water, glass ceramic, sourdough starter
