Sourdough starter! Nowadays, sourdough also know as wild yeast is again becoming popular and dare we say trendy. But why is sourdough healthier than the ordinary yeast bread we have loved for so many years? The reason and descriptions are numerous so I will give you the basic and easy ones. Sourdough is easier to digest than any other bread. Its high in a bacteria called lactobacillus, which gives a higher production of lactic acid, and a very low levels of the unhealthy phytic acid. Its richer in minerals than the standard yeast bread and much easier for the digestive system. The longer preparation for wild yeast bread helps to break down the gluten into amino acids. This is another reason its a lot easier to digest, it’s also great for people who are sensitive to gluten.
Sourdough bread contains acetic acid, this is the breads natural preservative and helps it to have a long shelf life. The commercial yeast bread is packed with preservatives even the organic ones.
Sourdough bread is ideal for people on a weight loss program, it’s the only kind of bread that is metabolism friendly. Its full of vitamins and minerals making this a highly nutritional bread. The newest research says that wild yeast or sourdough contains vitamin B12, which until now was a vitamin only found in animal products. This is not scientific fact but even if it’s not a great source of B12 it won’t hurt to consume it. It will still be a great source of other important goodies as we all ready said and it could be on of the most important foods for vegans.
I hope you found all of this information about our sourdough starter helpful and knowledgeable. I hope you find the recipe and directions easy to follow. Feel free to ask me any questions about it through email I will be more than happy to answer them or help you further.
Easy rye sour dough starter for beginners
In a big jar or glass bowl mix together all the ingredients.
Loosely cover with lid or stretch foil, make sure its not tight. This is more to raise the temperature slightly and keep it clean.
Everyday 2-3 times you need to add 1 tsp of rye flour. Stir it well and cover it again. For example I was adding it in 3 times a day 1tsp of flour at breakfast, one for lunch and the same for dinner, I'm feeding it like it's alive. If you are working and can't manage the lunch time flour then put a little extra in the morning and the same for the evening.
It's very important to do it with good care, love and respect. Treat it as it's alive and needs your attention. If you do that you will make a really good starter and make great bread from it.
The temperature at home should be between 21-23, don't put it on the radiator as it will go off or become mouldy. The temperature has to be natural and equal. The texture of the starter has to like a cake mixture consistency, not to thick and not to runny.
The best way to test the thickness of the starter is to give it a stir. If it's difficult to stir it's too thick. In this case add 1 TBSP of spring/filtered water at a time until you reach the correct thickness. If it's too runny you will see some watery liquid on the top. In this case just add a little more flour and mix until well incorporated.
You have to use spring or filtered as the bacteria in the sourdough doesn't like the chlorine in tap water and will have trouble developing.
The first sign of life from your sourdough starter will be on the next day. You will notice some bubbles appearing on the surface. This is a good sign. Continue doing it until it's fully activated. If the temperature in the room is higher than 22-23 the starter might be ready on the 3rd or 4th day.
You will know when its ready when you see many little bubbles in all of the mixture and you can smell slightly sour notes, a bit like active beer. If during these 5 days you notice some mould or to much of a sharp sour smell then the stater is probably off and you will have to start again.
It might sound a bit complicated but once you start the whole process it will become clearer. It's not so involved as it sounds it just takes a bit of time and some love.
So not to forget the flour each day I keep the jar of flour next to the starter and each morning, lunch or dinner I'm not forgetting to feed our "guest". Once you have the starter you can keep it in the fridge for up to a year in a lightly covered bowl so any fermentation gases can be released
When in the fridge if you see some water in the starter do the same thing again and add a little flour and stir well. To activate already made sourdough starter take out the required amount from the fridge. Leave it on the kitchen side overnight so in the morning you can start, or take it out of the fridge in the morning ready for the evening to make your bread.
Add more flour and spring water to reach the cake mixture consistency in your starter mother to bring it back to full quantity, so your ready for next time.
If you have pre made starter in the fridge you don't have to feed it with flour. Just give it a stir now and again and it will stay in "sleep stage" for a long time.
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