Yummy but the first job is to make yourself some starter…. There are a ga-zillion starter recipes out there. Go get one …I made mine from a recipe that had me carrying this started around for three weeks feeding it daily…It was like they do to the Junior High Kids now when they make teenagers take home a fake baby doll and play parent Truth be told it was pain
in the ass not easy….
Let’s make this as easy as possible go here and follow Mike recipe…please…..or do as I finally did and just buy your starter from a reputable source and this is it. I bought the starter it came with the book and I will never buy sourdough again from a store…and the bonus is you can use your starter to make so many other breads …I made a killer Rye bread …so here is the link to get your started…Sourdough International
You need to do two things Activation and Preparation
Ok lets get started with your dried culture.
You must activate it by feeding flour and water. You will only activate once Use a one quart wide mouth jar. Mix all the dried culture with 3/4 cup of flour and 1 cup of warm water.(75 degrees to 85) and proof in a warm place (about 85 degrees) for 24 hours.
Put the jar lid on loosely. The temperature is critical when activating. At the end for that time a few bubbles may appear on the surface as the first sign of growth and activity. In the next 24 hours growth will start to accelerate and the culture should be fed every 6 to 12 hours with one cup of flour and 3/4 cup of water until there is a layer of foam and bubbles an inch or two thick. This may require several days and several feedings. There is no visible evidence when the bacteria grow, and they will be using nutrients even though the culture show no bubbles, so you must follow the feeding schedule.
If you keep doubling the size of your starter, in 10 days you’ll have enough to fill a swimming pool. And 12 hours later, you’ll have enough to fill two swimming pools. So, before you feed the starter, take half of your starter and set it aside. But even throwing it away is less wasteful than continuing to double the size of your starter.
I tired to tell you ….. But the end results are years of home made sour dough bread
Here is a website that is all about Sourdough the go to place for any baker of sourdough breads …. The picture below is what I went through before I got smart and bought the starter.. I am doing a separate post for the recipe for sourdough bread