New Batch of Sourdough Starter

I started some new sourdough starter to make bread, rolls, pretzels, etc. My last starter I used up without adding to it, which is a shame because I had that starter for years. Sourdough starter is natural yeast. Why do I want to make and use it instead of just buying yeast? Well, commercial yeast is not bad per se. It is usually a by-product of whiskey distilleries. But quite often the production of it involves a great deal of hoopla and manufacturing. Also, it costs money. Making my own starter is free! and simple, and easy.

How to make sourdough starter:
1. You’ll need 2 tablespoons of whole wheat flour and one and a half tablespoons of warm water. Tap water should be fine but if your water is hard you may want to use bottled water. Mix in a glass or plastic container, bowl or jar. I used glass. Loosely cover and let sit at room temperature for 24 hours.

2. After 24 hours mix in flour and water, same amounts. Loosely cover and let it sit again for 24 hours. Repeat for a total of 7 days.

3. After day 3 you should see bubbles on the surface, which show that yeast is developing and making gas.

4. After 7 days you will have about a cup and a half of sour dough starter. Then you can put it in a permanent container and refrigerate it. On day 7 you’ll have enough starter to bake a loaf of bread with enough left over to keep feeding for next time. If you want to store a larger quantity, just make more by adding more flour and water using the same measurements as before.

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