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Sourdough Starter Begun from Flour and Water, and Dried for Keeping
A sourdough starter needs nothing but flour and water: mixed and kept warm, it is colonised by wild yeast and lactobacilli from the flour, the water and the air. Feed it every day for a week or two until it bubbles and a spoonful floats in water. Dry a portion thin to keep as a starter culture.
The picture: a bubbly sourdough starter.
初学者
Two weeks
说明
1
1
Mix
Mix
Stir equal weights of wholemeal wheat or rye flour and water into a paste in a jar, cover it with cloth and keep it warm, about 25-30 °C.
此步骤所需材料：
全麦面粉0.5 公斤
黑麦粉0.2 公斤
水1 升所需工具：
玻璃罐
平纹细布
木勺套装
等臂天平
温度计2
2
Feed daily
Feed daily
Every 24 hours keep part of it and stir in fresh flour and water (step 5). Go on for one to two weeks.
所需工具：
玻璃罐木勺套装等臂天平
碗3
3
Test it
Test it
It is ready when it is bubbly and a spoonful floats in a bowl of water. Keep feeding it to keep it active.
所需工具：
碗木勺套装4
4
Dry some for keeping
Dry some for keeping
Spread a few spoonfuls of active starter thinly on a tray and let it dry at room temperature, then crumble it and keep it in a closed jar as a starter culture (ours).
所需工具：
平底干燥盘玻璃罐5
5
Feeding
Feeding
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