Recipe: Perfect Sour bread dough starter

Sour bread dough starter. Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens. Right in your own kitchen, with your own homemade sourdough starter. Sourdough baking is as much art as science.

It is the bacteria that can give your bread the sour taste, this is because the bacteria transform the starch of the flour into lactic acid, acetic acid and alcohol. Start baking sourdough bread at home with a new yeast starter! If you have a home dough proofer (which I highly recommend) or a yogurt maker, this would be the time to turn it on. You can cook Sour bread dough starter using 3 ingredients and 2 steps. Here is how you cook it.

Ingredients of Sour bread dough starter

1. Prepare Half of cup Wheat flour.
2. Prepare of Water.
3. You need of Flour.

If not, a home oven, turned off, with the light on the inside (and a thermometer to monitor the temperature) will work well. Looking for an easy, sourdough starter recipe for beginners? Follow my no-nonsense guide for A small portion is added to your bread dough to make it rise. I'm so excited about sour dough.

Sour bread dough starter step by step

1. Add you wheat flour in a bowl and add half cup flour mix make a sticky dough put it in a container with plastic wrap and leave it in a dry and cool place for 24-48 hour.
2. Then after the hours pass take half of the dough out and throw it away and put half cup flour and water and mix repeat the same process for 2 weeks take half dough out and put flour and water repeat everyday after 2 weeks it will have a mild sour taste and you will have 1 cup of starter.

I started a starter over a week ago and used bleached flour. (Mostly) Bread Related Q&A with Patrick Ryan. Get back to basics with this amazing sourdough recipe. Patrick Ryan owner of Firehouse Bakery demonstrates how to make your starter for your sourdough. Make your starter in a glass container and store in the refrigerator after fermentation has occurred. When mixture is bubbly and has a pleasant sour smell, it is ready to use.

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