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Make a Sourdough Starter
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Step 2:
Sterilize
Some bakers won't bother with this step, but it's certainly a good idea. Although you can make a functional starter without sterilizing, you may have other microorganisms growing in there which could impede the growth of the airborne yeasts. Less yeast means less rising. Less rising produces an extremely dense bread, which many bakers avoid making and many people avoid eating.- Find a large saucepan or pot that can contain the starter jar. Place the jar in the pot to test the size, before you go any further.
- Fill up the pot with water and bring to a rolling boil; it should have large air bubbles bubbling up from the bottom.
- Using rubber gloves or kitchen tongs, pick up the jar and submerge it in the boiling water. Also drop in the spoon that you'll use for stirring.
- Remove jar and spoon after 30 seconds (or a full minute if you want to be careful) and place on clean kitchen towel. (Don't place them on a dirty kitchen counter; your sterilized tools will no longer be sterile. Placing the spoon in the jar is a good way to avoid this.) Allow them to cool for a few minutes while you collect the other ingredients.
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