sour dough bread

Here is another recipe for my  food storage experiment…a sour dough starter. Hmmm?

It was just very intriguing to me to think I could grow my own “yeast” from three basic ingredients.

To make your own Sour Dough Starter:

Combine 2 c. flour, 2 c. warm water, and 2 tsp. honey or sugar into an uncovered jar {I used a quart jar}. Mix well and keep it uncovered. {I found it got messy at one point because it rose and overflowed out of the jar when I didn’t mix it enough, so I suggest putting it on a dinner plate as well so you can contain the mess}. Let it sit for five days so it can ferment and stir often.

Then it is ready to use. The Essentials of Home Production and Storage booklet from which I got this recipe from, says you can use this to replace yeast in any recipe. You just have to let it rise for a full day after you form the dough.

I tried that and even added a bit more sourdough yeast for good measure. I got three evenly sized bricks. Not burnt bricks. Nice even, brown, pretty looking…bricks. I I think it is because I let it “rise” in the fridge for 24 hours. My mother in law informed me that you have let it rise on the counter for it to work. Whoops…next time I guess.

I did have a successful hybrid yeast and sourdough starter bread. I just used this recipe. Instead of egg and onion on the top of the bread though I buttered it.

After you use some of the starter, “feed” the starter by adding equal parts flour and water {or potato water}. Mix it and put a tight fitting lid on top before putting it in the fridge. You can use the sour dough starter again after 24 hours. Shake it often. If you want to wait longer before using it again, feed the starter again with 2-3 TBSP. of flour and water a day before you want to use it again.

Okay…now what I found… is that I don’t necessarily think this may be the best starter recipe. If you google sour dough bread you can find so much more detailed information. The starter can be formed in a day or so in a warm place. When it bubbles over it is ready to use according to one site (so I basically let mine ferment three days too long). You also do not need the honey or sugar in the starter. Just some thoughts.

Have you made sour dough bread before? Do you have any tips?