| 2TORIAL |
| Learn2 |
Make a Sourdough Starter
(continued)
|
|
Step 3:
Mix and maintain
- Measure a cup each (about 250g and ml) of flour and water, and pour into the jar. Mix with the spoon, and cover the top of the jar with a clean kitchen cloth.
- And that's it! The naturally occurring airborne yeasts will slip through the weave of the cotton cloth and start munching on the flour and water mixture. Besides a daily stirring with a sterilized spoon, the sourdough starter needs only time--most folks wait four full days, some wait five. (With sourdough there's a broad margin for error.) Again, to avoid introducing any other microorganisms or other foreign matter into the starter, boil some water and sterilize the spoon before stirring.
- Don't underestimate the importance of stirring! This is how you care for the yeast; you're taking its garbage. How? Stirring introduces the oxygen that's required for the fermentation, and also releases some of the carbon dioxide that's trapped in the dough. Too much carbon dioxide and the yeast dies, and then a dough won't have sufficient leavener to make it rise.
- Once you've made some starter, making more is even easier. Just be sure you don't use up the entire amount of starter for any recipe. Set aside a small portion of starter that will be your reserve--a collection of yeasts that are ready to ferment another recipe's dough. Add equal portions of flour and water to the remaining portion of starter (your reserve), and let it sit overnight. In the morning, you'll have a new batch of starter ready to go. From this new batch, replace the reserve with a cup (about 250 g) of fresh starter.
-end-
|
Previous Step
|
|
MORE TUTORIALS |
|
|
|
| OTHER 2TORIALS AND LEARNLETS |
 2torials:
|
 Learnlets:
|
|
|
|
|
|
|
