SOURDOUGH STARTER
Make and share this Sourdough Starter recipe from Food.com.
Provided by Dan Churchill
Categories Breads
Time P5DT2m
Yield 1 starter
Number Of Ingredients 3
Steps:
- In a mixing bowl combine flour and water making sure there are no clumps. Then press the cranberries evenly into the wet mix cover with a lightly wet tea towel and keep in a warm place for 24 hours.
- Remove cranberries along with 90% of the mix before replacing with 100 grams of fresh flour flour and 100 grams water, cover with lightly wet tea towel and keep in a warm place for 24 hours.
- Repeat step 2, (this is re-feeding, providing the microbes with fresh food to thrive and grow).
- By now you might see some bubbles on the surface of your mix and a funky smell this is a good sign and typically it is ready for use, but I always like to go an extra day. If you are yet to experience this keep going until you do.
- This next day you are ready to transfer your dough to an airtight container and keep it in the pantry. Be sure to remove a portion every day either for use in a sourdough or to re-feed.
- Factor to consider.
- -The Cranberries contain natural sugars for the bacteria to initially feed off and begin to grow, you can do it without, but I like the little boost they can give.
- -You are growing bacteria which means they develop more efficiently in warmer temperatures, hence the reason for leaving in the warmer locations overnight.
Nutrition Facts : Calories 340, Fat 2.5, SaturatedFat 0.4, Sodium 5, Carbohydrate 72, Fiber 10.7, Sugar 0.4, Protein 13.2
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