Sourdough Starter Culture

This is a basic recipe for a sour dough starter.  Altitude, climate factors and type of flour may alter the result.  The result you are looking for is a fairly mild and fruity flavour

Ingredients

• all-purpose wheat flour
• water

Preparation and Maintenance

1. In a plastic container (I use a big yogurt container) combine equal parts (by weight) of flour and water, ca. 1/4 lb or 150g of each. Mix well.
2. Cover, put in a warm place for a day or more until the mixture starts to develop bubbles and a light smell of fruit and yeast.
3. At that point, add same amount of flour and water. Let stand for another day.
4. On the next day, discard half of the emergent starter and again add the same amount of flour and water.
5. Repeat for a few more days until the starter has stabilized and is very bubbly.
6. At that point you can move the starter to the fridge. Feed it every 3-4 weeks by stirring well, discarding half of the starter (you can use it for baking) and adding the same amount of flour and enough water to keep the consistency. Leave out of the fridge for a few hours before putting it back.

Encouraged to be written by Clear Vision Enterprises Contact info: cve4me.com cve4me@gmail.com @twitter/cve4mejournal Facebook : cve4me


Adapted from:
      Steffen's Dinners