Making your own Sour Dough Starter + Easy Bread Recipe

Sour Dough Starter - www.krisandlarry.comI LOVE sour dough… and I don’t like buying bread because I don’t like what the grocery stores put in bread! (If I can’t pronounce it, then I don’t want my kids eating it!)

I found the COOLEST antique crocks at a yard sale (Hi, my name is Kris and I am a closet case Yard Saler!) They were only $2 each, so I couldn’t pass them up.  And one is large enough for sour dough starter!!!

Day 1 – 2 Cups of water and 2 cups of flour stirred together in the crock (or a gallon sized pickle jar) Place a piece of cheese cloth over the top of it, tied on with a ribbon or a rubber band.

Day 2 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon). Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 3 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 4 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 5 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 6 -Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 7 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

By day 8, you should have some sufficient sour dough starter that you can make bread!! Look for my sour dough breads recipes in future posts too! Now is when you refrigerate your starter (unless of course you are feeding it still… which you can) Watch for gnats (root gnats like the smell of sour dough – seriously, those pesky little flying monkeys will try to get into your starter even with cheesecloth on the top of  it.)

You can use a cup of the starter in any of your  recipes… and then replace the cup with 1 cup of flour and 1 cup of water, mix well and let sit out for 24 hours and then put in the fridge until you are going to use it again.

 

Easy Bread Recipe:

  • 4-1/2 cups flour
  • 1 t salt
  • 1 cup of sourdough starter
  • 1-1/2 cups water

Mix together ingredients and let rise on counter for 60 minutes. Shape into loafs and let rise again for 60 minutes. Preheat oven to 400 degrees. I bake all of my shaped loaves on either clay or on my baguette pans depending on the shape of the bread.

I also put a metal tray in the bottom of my oven and put 4 cups of water in it so that the outside of my bread crusts over.