Delicious homemade sourdough bread begins with this sourdough starter. After two weeks, you can use it and store it to make fresh sourdough anytime.
Baking bread at home has never been more popular than now.
This starter recipe comes from a bread cookbook for beginners that I love called Kneadlessly Simple by Nancy Baggett. Nancy’s sourdough starter made me believe that even I could produce an incredible sourdough loaf!
If you think you can’t make sourdough as sour and tasty as a San Francisco bakery loaf, think again.
I know because I have made sourdough bread using this starter for the world’s biggest sourdough critic, my father-in-law.
He took one bite and said it was as good as any loaf he had eaten in San Francisco.
Start with all purpose flour, instant yeast and room temperature spring water.
Every day for 10-14 days, feed the starter.
The consistency is like pancake batter. Stir once or twice a day to speed up the fermentation process.
Cover with a dishtowel and leave out on countertop for first 2 weeks.
The bubbles show that the starter is fermenting and getting sour.
Place a copy of the recipe alongside the bowl and check off every day that you feed the starter until day 14.
Once you’ve fed the starter for two weeks, transfer the bowl to the fridge where it should last indefinitely.
Making authentic sourdough bread has never been easier.
So what are you waiting for?
Dig in to sourdough starter.
It’s the start to a great follow up recipe for Sourdough Bread! STAY TUNED!
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