Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, bread (sourdough) starter. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Bread (Sourdough) Starter is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Bread (Sourdough) Starter is something that I’ve loved my whole life.

Become a Pro with these valuable skills. Join Millions of Learners From Around The World Already Learning On Udemy! On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk.

To get started with this recipe, we have to first prepare a few ingredients. You can cook bread (sourdough) starter using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Bread (Sourdough) Starter:

1. Get ◆Sponge 1
2. Take 50 grams Starter liquid
3. Make ready 50 grams Bread flour
4. Prepare ◆Sponge 2
5. Get 1 the whole amount Sponge 1
6. Make ready 50 grams Starter liquid
7. Take 50 grams Bread flour
8. Prepare ◆Sponge 3
9. Get 1 the whole amount Sponge 2
10. Prepare 50 grams Starter liquid
11. Prepare 50 grams Bread flour

With regular yeast bread, you can use a store-bought packet of active dry yeast. Sourdough breads, on the other hand, get their flavor from wild yeast that is naturally found in your kitchen. Making a sourdough starter is an easy thing to do; add water and strong flour together and let nature take over. You do not need to add yeast or apple or grapes or yoghurt to create the starter.

Instructions to make Bread (Sourdough) Starter:

1. Day 1: Make Sponge 1 by combining the starter liquid and flour. Mix together lightly, and mark the liquid level with a rubber band. The liquid can be a bit floury.
2. Leave in a warm place for 8 to 12 hours to ferment.
3. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
4. Day 2: Add the entire amount of Sponge 1 that was made in Step 3 with the Sponge 2 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
5. Leave in a warm place for 8 to 12 hours to ferment.
6. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
7. Day 3: Add the entire amount of Sponge 2 that was made in Step 6 with the Sponge 3 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
8. Leave in a warm place for 8 to 12 hours to ferment.
9. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
10. Use the completed starter sponge to make delicious bread or waffles.
11. Use up the starter sponge within 2 weeks. If the sponge loses its oomph, use in pizza dough or waffle batter.

Making a sourdough starter is an easy thing to do; add water and strong flour together and let nature take over. You do not need to add yeast or apple or grapes or yoghurt to create the starter. The yeast comes from airborne wild or natural yeasts that are all around us in sufficient quantities to activate the starter. A sourdough starter is a paste made from wholemeal flour and water that captures and develops wild yeasts to create the basis for leavening for sourdough bread making. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking.

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