Homemade Sourdough Bread Starter and Sponge

sourdough bread recipes were created in

kitchens from sourdough

had been formed using yeast. even today

to make bread

successfully every time. therefore it is better to make sourdough

bread by using a starter that has been created from commercially

yeast

you will find that sourdough bread that has been made from a starter

bread its unique flavor

so here is a sourdough bread

recipe starter

all sourdough starter recipes are

how to make a sourdough

starter

in a bowl

bread flour for

wholegrain flour

in a warm kitchen is fine. when you see bubbles

appearing on the top and has a fermenting smell you know that the

process has begun. this take 3 hours to 3 days. it smells

at this stage your sourdough starter needs feeding

could end up adding as much as a of flour before it is ready for

adding at a time into the starter mixture

retain the gloopy consistency. you use water at room

temperature but not water

cover the sourdough back up

out half the starter and throw it away. stir in another 100g

flour and add more water

repeat this process of throwing away

half the

sourdough starter and adding the flour every day making sure that

starter at room

always make sure that your sourdough

starter breathe. therefore it should be always left on the kitchen

counter covered

will certainly smell the yeast at this stage

bread on a

regular basis you maintain your sourdough starter in the same way

taking some out to make your sponge and feeding it

again

supply of starter and you will never have to buy d yeast again

make sourdough

so

the sourdough starter properly so that it does not spoil. you do

this by simply adding enough flour but no water so that it now becomes

stiff dough rather than a batter. you leave it like this for

process by placing the sourdough batter in the fridge in a non-metal

week without needing to do anything to it. you also freeze the

starter and it will start fermenting upon thawing

starter you

will need to bring the starter back to and give it

another feeding to get it bubbling again before you start the sourdough

bread recipe

to bring your sourdough batter back to

life

sugar

the sourdough bread

recipe starter

sponge

your sourdough sponge should always be made either the night before you

intend making your bread if you live in a cool climate

hours if you live in a warm

will definitely affect the way your sourdough bread

will turn out as warmer temperatures will get the sponge to work

quicker. but the longer the sponge is working

will turn out to be. if you let the sponge sit too long in warmer

climates the yeast uses up all the sugars and stops making bubbles

to make the sponge you take of

the starter

mix it

leave overnight. the next morning your sponge will be

bubbly

sourdough bread

sourdough bread recipe

now it is time to make your sourdough

flour to the sponge

hands. the dough will be sticky. if not

is too loose you need to add more flour. being on the wet side is

turn the sourdough out on to a lightly

bowl and cover

overnight as sourdough rises very slowly

size before you use it

knock it down and now place in lightly

greased bread

tins. once the bread has risen again

here is another sourdough bread recipe: sourdough bread

sourdough starter

sugar

warm water

flour

salt

flour

baking soda

in times gone by

starters that

air

even wines

that has been around

time it is made. over time it looses its sharpness. this is because

over time

to improve the taste

however

basically the same

works best

funky - it is supposed to

you

the next stage. however

towel

leave again

you

maintain the sloppy consistency and keeping your

temperature

an air-tight container

after days

that no longer smells funky

although you

keeping it

make sure

that you treat

more of

days without feeding it. or

this will keep

if you are going to refrigerate your

recipes

you add

better

floured board

knead

leave it to rise all day or

have doubled in

you poke it