Use only distilled water.
Flour must be unbleached
Yogurt, with active cultures or buttermilk
5-6 TB yogurt
A little water till consistency of cream
Pinch of caraway seed – helps with fermenting
Stir
Add flour (rye is best for fermenting) whole wheat is also good (½ rye ½ whole wheat is great a small sprinkle of rye or whole wheat spelt)
Use enough flour mix a bit at a time till consistency of a thick pancake batter.
Loose lid on top – place in warm place (at least 70 degrees) – stir every couple days.-for about a week.
Brownish water on top (called hooch) and mix in to starter real well, if starter too thin, add a tad of flour till it is the heavy pancake thickness again.
Every day Stir starter, ck to see if it needs more water or flour.
Day 4 should smell yeasty and sourdough-ish.
Day 5 mild yeasty smell and ready.
Stir in enough flour at end of starter ferment for storage, to make batter super dry and stir it really good. When dry as possible pour at least a ½ ot 1 c. flour on top, seal type lid on top, and store in frig. Use once or twice a month if possible.
Why Did my Starter Grow Mold?
Sterilize everything well before starting
Mold in air
Mold in wheat flour
Using Starter and bread making.
Add water and work it into the mixture until thick pancake batter consistency again.
Leave overnight
For 1 loaf round Bread
1C Milk
2Tb Butter
1 ½ Tsps. salt
2 Tb honey
3 ½ cups flour
1 Cup Sourdough starter
You may need to add 2-3 Tb of water depending on the type of flour that you use.
2 rise periods
Scar bread with razor blade
Bake at 400 degrees for about 40 min.