Monday, October 15, 2012

Making a Sourdough Starter -best recipe

I was going to post about our reasons and my research on sour dough before posting how we make our sour dough starter.
I have used the recipe form Nourishing Traditions, but found it not nearly as good as the one I have shown here.
I have had very good success with the recipe for  our sourdough starter from this site and so feel comfortable sharing this with you.

I will be back tracking to share research and my reasons for why we do use sour dough occasionally in our 'grain free diet," but for now her is the recipe we use:

Rye Flour Sour Dough Starter~  Step 1. Mix 3 1/2 tbs rye flour and 2 tbs unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x each day. 
 (“Unsweetened” in this case simply means no extra sugar added).
All ingredients just mixed up
Starting to produce bubbles, fermenting
Step 2. Add to the above 2 tbs. rye flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!) 
Step 3. Add to the above 5 ¼ tbs. rye flour and 3 tbs. purified water. Cover and set aside for 24 hours.
bubbly on top
Note bubbles on side- that means it is fermenting
See thick and bubbly
Step 4. Add ½ cup rye flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.
Looks like this after final mixing
Final mix 
After only about an hour the mix has increased to this
For information on how to keep your starter active this is a good place to read

Next I will share how we have made our spelt bread made from this starter.

Blessings to you and your homes,

3 comments:

krisvog said...

Thank you!!! I've been looking for a reliable recipe for years. I wonder if this will work as good in TN, USA as it does down under. God bless!

Kristen

Keri @ Growing in His Glory said...

I was wondering if you have to use rye flour for this starter to work or could you use regular all-purpose flour? I have been looking for a good starter recipe using fermentation rather than yeast.

Thanks! I found you on Artful Tuesdays and am a new follower.

Blessings to you,
Keri

Gae said...

Dear Keri,
NO you don't have to use the rye I am sure but I found it was a stronger starter for us and worked better than when I did not use it. But it is not a lot to use for a starter. When I cook the bread I use spelt flour but you can use all purpose. Wanting to do a post on it too :)
Thanks for dropping in and I look forward to stopping your way soon.
God Bless
Gae

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