Sourdough starter recipe by SauerCrowd

 

A super easy Sourdough recipe straight out of the SauerCrowd fermentation kitchen. Only 2 Ingredients are needed to create this nutritious Sourdough starter which is full of lactobacilli and yeasts.

The lactic acid bacteria found in sourdough bread lower the bread's pH, which helps degrade phytates. Sourdough is also considered to be the oldest form of grain fermentation in the world. That being said, lets jump right into it. 

 

INGREDIENTS:

  • Organic spelt flour (or rye)
  • Organic All purpose flour
  • Water

 

 

Tools:

  • 2x Glass Jars and Cheesecloth + rubber band
  • Kitchen scale 
  • Environment (ideally 19-24 degrees)

What is a Sourdough starter ?

It’s a mix of yeasts, lactic acid producing bacteria, and acetic acid producing bacteria. In wild sourdough starters, yeasts first ferment wheat carbohydrates into alcohol and carbon dioxide. Then, bacteria in the sourdough starter metabolize the alcohols produced by the yeasts into acetaldehyde and then into acetic acid… making it sour. 

Why is Sourdough starter considered to be more healthy? 

Sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar (healthline, 2019).

Why is Sourdough different from bakers yeast?

Most leavened breads use commercial baker's yeast to help the dough rise. However, traditional sourdough fermentation relies on "wild yeast" and lactic acid bacteria that are naturally present in the flour to leaven the bread.

Wild yeast is better to withstand acidic conditions than baker's yeast. This allows it to work together with lactic acid-producing bacteria to help the dough rise.

How to do it: 

Day 1

    1. In your glass jar combine:
      • 50 grams of 50/50 flour mixture (about 1/2 cup)
      • 50 ml of Filtered Water (about 1/3 cup)
    2. Use a spatula to combine the flour and water. Stir until there are no clumps and the mixture is smooth. Make sure to scrape down any mixture from the sides of the jar.
    3. Secure a breathable covering to the jar (i.e. cheesecloth) and leave the mixture on the counter for 24 hours

Day 2

  1. Stir sourdough starter mixture.
  2. Add in 50 grams of your 50/50 flour mixture (about 1/2 cup) and 50 ml of  water (about 1/3 Cup).
  3. Mix and scrape down the sides. Replace breathable lid. Leave the mixture on the counter for 20-24 hours.

Day 3

  1. In a clean jar add:
    • 50 grams sourdough starter mixture ( about 3 Tablespoons )
    • 50 grams of your 50/50 flour mixture (about 1/3 Cup)
    • 50 millilitres filtered water (about 1/4 Cup)
  2. Stir until evenly combined, and scrape down the sides of the jar. Replace the breathable lid and allow it to ferment for 24 hours.
  3. Discard any remaining original starter mixture (or use for morning pancakes)

Day 4 - 7 (Keep feeding)

From now on feed the starter every day with 40ml water and 60g of 50/50 flour mixture. 

You will have to use your second jar and split the starter after Day 4. From then on keep feeding both jars with each half of the daily feeding ratio (20 ml water, 30g flour mix 50/50) 

Day 8 (Baking day) 

  1. Preform a float test by dropping a teaspoon of starter into a cup of ambient temperature water. If it floats it’s ready you are ready to go ahead. In case your starter does not float, continue to feed until it passes the float test.
  2. If your starter passed the float test, put 50 grams starter mixture ( about 3 Tablespoons ) aside and continue feeding (using steps 3 and 4) for your next baking day. Use the rest of the starter for your baking recipe.

SauerCrowds Sourdough Bread

How to bake real Sourdough bread? Click here

 

 

Sources & Inspiration

Cultured Guru  Healthline  Moritz & Simone 

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