|
Some formulas for homemade starter use an extra boost of sugar (in the form of honey, milk, sugar, or fruit) or commercial yeast. This is a slow-growing basic version that may require extra patience to get going.
Choose a wide-mouthed quart container for your starter to live in. Avoid metal; choose plastic, glass or ceramic, and as long as it’s clean, recycling a takeout tub is fine.
In a small bowl, whisk together one cup of warm, filtered water and one cup unbleached all-purpose or bread flour. Pour the mixture into the wide-mouth container, and place the container in a warm spot (around 70 degrees). Keep it out of direct sun and drafts.
This next step may take up to a week: Every 24 hours, feed your starter by scooping out a half-cup of the mixture out and disposing of it, and replacing it with a half-cup of warm water and a half-cup of flour. In 2-7 days, you’ll notice a yeasty, beery fragrance and lots of bubbles throughout the mixture; the mix may also puff up. When you notice these things, congratulate yourself: You’ve made starter! If you are the sort of person who likes naming little critters, by all means do so.
Sometimes things go awry, and bacteria wins out over the yeast. You’ll notice bad smells, and possibly streaks of color. Throw it out and try again.
Once the starter is bubbly, move it into the refrigerator. You’ll only need to feed it once a week, using the same proportions from its daily feedings. If you notice hooch forming on top, you can either pour it off or stir it back in. As you begin using starter to bake with, maintain at least 3/4 cup active starter in its original container. Anything more than that can be used in the kitchen, or used to create a second batch, which can be frozen or given to a friend.
Vegetarian ~ Vegan
 |
