Bread (Sourdough) Starter

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Bread (Sourdough) Starter. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Bread (Sourdough) Starter is one of the most well liked of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Bread (Sourdough) Starter is something that I have loved my whole life.

Many things affect the quality of taste from Bread (Sourdough) Starter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bread (Sourdough) Starter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Bread (Sourdough) Starter using 11 ingredients and 9 steps. Here is how you can achieve that.

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.

The method is the same whichever starter liquid you use! I used raisin starter this time.
Add the same amount of starter liquid and flour.
You can use water instead of starter liquid from the 2nd day onwards, but if you use starter liquid you'll have a more fragrant, robust starter sponge. Recipe by Hirochan

Ingredients and spices that need to be Make ready to make Bread (Sourdough) Starter:

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

Instructions to make 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. 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.
6. 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.
7. 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.
8. Use the completed starter sponge to make delicious bread or waffles.
9. Use up the starter sponge within 2 weeks. If the sponge loses its oomph, use in pizza dough or waffle batter.

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So that's going to wrap this up with this exceptional food Easiest Way to Make Homemade Bread (Sourdough) Starter. Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!