Sourdough Basics

Sourdough is a natural leavening. Products made from sourdough contain few or no preservatives. They are an inexpensive source of vegetable protein, carbohydrates, important minerals and B vitamins.

Sourdough Starter
The older the starter, the more tangy the flavor

• Sourdough starter contains yeast plants and lactic acid bacteria similar to that which sours milk. As the yeast grows in the starter, it gives off carbon dioxide gas, producing bubbles. This is what leavens the bread.
• To replenish your start, add equal amounts of flour and water (or milk) to the container of starter. Stir with a wooden or plastic spoon. Cover the container with a cloth or plastic wrap. Puncture the plastic wrap 2-3 times to give the yeast air. Let sit overnight in a warm place. In the morning, stir down the mixture, cover it with a lid overnight in a warm place. In the morning, stir down the mixture, cover it with the lid and return it to the refrigerator until it is needed. Do not add anything to the start eeast as needed to add except for flour and water (or milk) and an occasional teaspoon of active dry yeast as needed to add more life to the mixture.
• To make a sourdough recipe, remove the amount of sourdough starter you need for the recipe. Replenish your start (as detailed above). If a clear liquid forms on top, simply stir it back into the mixture.
• If the liquid at the top of your stored starter has turned dark, you may still use it. You may want to pour some of it off the top before you use it in your recipe depending on how 'sour' you wish your recipe to be.
• If the starter turns pink or orange, unfavorable bacteria has invaded your starter. Discard immediately.
  

Cooking with Sourdough

• Temperature is an important factor in the success of a sourdough recipe. Sourdough must ferment and rise to a temperature close to 85 degrees.

• Mix sourdough recipes in glass, stoneware or plastic bowls. You may use a metal dough hook to mix ingredients, but be aware that prolonged contact with metal will change the flavor.
• Store sourdough in stoneware, glass or plastic bowls. Never use metal containers - there is a reaction between metal and the acid in sourdough starter. However, you may use metal baking pans if desired.
• When storing sourdough starter, the container should be large enough to allow for expansion of the starter to twice it's original size.
• Many modern recipes using sourdough also use yeast. However, if sourdough is the only leavening used, it takes several hours for bread to rise. Also, adding yeast gives a lighter, more tender texture.