Sourdough Secrets

Sourdough was probably introduced in Ancient Egyptian times around 1500 BC, and was one of the first leavening agents offered to bakers. There are sourdough starters that have been around for centuries, being cared for by generations of families.

It is not hard at all to make a sourdough starter, but it will take four days before your starter is ready. On day one, mix one cup of whole wheat or rye flour with three-fourths cup of water. Mix until the dough is wet and shape it into a ball. Put in a clean container and cover it with plastic wrap. Store it at room temperature. The following day, mix one cup of bread flour with a half cup of water, add this to the mixture from day one, and mix it all together. Cover the mixture as before, and be sure to store it at room temperature again.

When day three comes, mix one cup of bread flour with a half cup of water and discard half of the dough from the day before. Mix the old and the new doughs together, and cover it at room temperature. Finally, on day four, repeat the instructions from the previous day. About two hours after mixing the the doughs together, the starter should be doubled in size and is ready to use.

To store your starter, keep it tightly covered and in the fridge. Remember that a starter is alive and needs to be fed every three days, and after every use. To feed the sourdough starter, get rid of half of the culture and mix in equal amounts of water and flour at about a three to two ratio. Some bakeries in San Francisco use starters that are over 100 years old.