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It took me a long time to finally start making my own sourdough starter and sourdough bread. It was something I had wanted to do for awhile, but it seemed so complicated, and I just kept on procrastinating because I didn’t really know how to do it.
Once I actually gave it a try, though, I realized that it wasn’t nearly as hard as I had thought it would be, and that I was making things much more complicated than necessary!
I want to share some tips with those of you who might be just as intimidated by sourdough baking as I was before. These suggestions are some of the things that have helped me with maintaining my own sourdough starter and observations about what has seemed to work best for me.
Don’t Overcomplicate Your Sourdough!
A lot of information about sourdough makes it seems like something that takes a lot of time and effort and requires following very detailed instructions to care for it, but it doesn’t have to be that way!
People have been baking successfully with sourdough for centuries without any sort of modern equipment or detailed instructions for maintaining a starter. In fact, I haven’t seen a single mention in any 18th or 19th century cookbooks describing how to care for a starter. This knowledge would have been passed down from one generation to the next, with each family likely maintaining their starter in slightly different ways.
Sourdough starters are really pretty resiliant little things, and, in most cases, it takes a lot to kill them, so don’t worry if you feel like you aren’t doing everything “just right.” The chances are that you’ll still be able to bake something delicious even if your starter is less than perfect.
The book that really helped me to relax about the whole sourdough process was The Vintage Remedies Guide to Bread by Jessie Hawkins. This book was the simplest and least complicated explanation of sourdough that I’d ever come across, and it was what convinced me to finally give sourdough baking a try.
Pay Attention to the Climate
The way your sourdough starter reacts depends a lot on the climate you live in and the temperature inside your house. I’ve even heard that a sourdough starter can be affected by the emotional climate inside your home. I’m not sure if that’s true or not, but it’s a pretty interesting idea!
In the winter time, your starter probably won’t grow quite as quickly as in the warmer months, and you probably won’t have to feed it quite as often. This also means that dough will take longer to rise in the winter, though, too. When you’re preparing your dough or batter, it’s best to use warm (but not so hot that you can’t comfortably put a finger in it) water rather than cool water and to set your dough in the warmest place you can find to rise.
In the summer, though, you might find that your starter needs to be fed more often and that your dough will rise much more quickly than in the winter. On one of the first warm days of this season, I made the mistake of letting my bread dough rise overnight and during the day while I was at work (which is usually the perfect amount of time for my bread during the winter), but with the warm weather the dough had over-risen and my bread turned out dense and flat. During the summer months, it’s also best to mix your dough or batter up with lukewarm or cool water rather than warm water.
Use a Wide Mouth Canning Jar
I would definitely recommend using a wide mouth Mason jar rather than one with a narrower opening. This is just a practical tip. It won’t affect the quality of your starter either way, but it’s a lot easier to stir when you’re feeding your starter if you use a jar with a wider mouth. (And if your starter is easier to stir, you’ll probably be more likely to actually feed it rather than procrastinating because it’s hard to stir :))
You also want to have at least a quart size jar because if you use anything smaller, you’ll have to keep dumping some of the starter out each time you feed it to keep it from overflowing (unless you have a huge family and you bake every single day!)
Use A Closely Woven Cheesecloth to Cover It
The purpose of the cheesecloth is just to keep flies, bugs, splatters from other kitchen projects, etc. our of your starter. You still want air to be able to get into your jar, so you want something breathable to cover it, but if you use a fabric with holes that are too big, you could end up with flies in your starter.
A couple of weeks ago, I opened up my sourdough starter to feed it, and a fruit fly flew right out of the jar at me! Apparently fruit flies love sourdough starters, and the cheesecloth I had been using wasn’t tightly woven enough to keep them out. Since the last thing I wanted was to start a fruit fly farm in my kitchen, I switched to a cheesecloth with a tighter weave, and since then I haven’t had any problems with fruit flies getting into my starter.
Use Filtered Water for Feeding and Baking
When you feed your starter or when you’re making up dough or batter, it’s best to use filtered water or spring water rather than tap water. The chlorine in the tap water could kill some of the microbes in your starter (not good!), and it could keep your dough from rising properly.
Stay Tuned for Part 2 . . .
To keep this from turning into a massively long post, I’m saving the rest of the tips for my next post. Click here to read part two of this series.
Sourdough Info and Recipes
– This post includes the method I use to feed my starter:
– These are a couple of the recipes that I’ve tried so far with my starter:
This post is shared with: Sunday School at Butter Believer, Party Wave Wednesday at Holistic Squid; Frugal Days Sustainable Ways at Frugally Sustainable, Natural Living Link-Up at Jill’s Home Remedies.
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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.