How to make your own sourdough starter for bread, pancakes, waffles and more 🍞
My sourdough starter has no name. I know there is a trend that suggests I should name it, because if everything goes as planned, I can then bequeath the family starter to future generations. But I just can’t make the commitment. After all, I’ve already murdered two sourdough starters, one in the ’70s and another in the ’90s. Naming them did not help their fate and, really, it’s just too much responsibility.
To build a starter, mix equal parts flour and water and let it sit on the counter for a day. Every 24 hours, feed the starter first by discarding all but about a quarter of what you start with, adding back equal parts fresh flour and water. Every day, the ferment grows and transforms the once rough, dense mixture into a bouncy, wheat-scented bowl of hopefulness.
Build a starter, keep it alive with a weekly feeding, and in a surprisingly short period of time the starter becomes a nuanced, rich, flavorful base for bread, rolls, pancakes, waffles, crackers, English muffins and more. Notes: The flour used to feed will have a direct influence on the flavor of the bread, so feel free to swap up to half the flour by weight with whole-wheat, rye, spelt, einkorn or any other milled grain. Whatever kind of water you drink — tap, filtered or bottled — use it for your starter.
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