Starting Sourdough From A Culture (2024)

I have been wanting to start some sourdough for a long time now. I think about the yummy aroma, the soft, chewy texture, the crusty outside… Ah, it is just delicious goodness. I have started sourdough on my own in the past using just flour and water. I have never been very pleased with theend resultsmell. I mean, I know that sourdough smells sour but what I cultured was pretty potent.

I decided to give sourdough another try but this time I ordered anAlaskan Sourdough Starter Culture from Cultures for Health. The description sounded good to me…. mild, pleasant, sour flavor and smell. I received my culture in the mail and carefully followed the directions. I started by pouring the culture into a mason jar and mixing in 1/4 cup of room temperature water. I then vigorously stirred in 1/4 cup of flour. I covered with a coffee filter and jar ring and left it sitting in a warm (73ºish) place for 12 hours.

After the first 12 hours passed I fed the starter by adding 1/2 cup of room temperature water and a scant 1/2 cup of flour, stirring vigorously, covered as before, and left for another 12 hours. This time I discarded all but 1/2 cup of starter and fedby stirring in 1/2 cup of room temperature water and a scant 1 cup of flour. I repeated this process for 7 days until my starter was actively bubbling.

My starter is doing great and itsmells so good. It has a nice, delicate, sour flavor to it. Before I feed my starter,I put the discarded portion into a bowl and stick it in the refrigerator. It can be used for many different baked goods. I reserve the fresh starter for bread making. I have started reserving and feeding 1 cup of starter every 12 hours instead of 1/2 cup. It works out to be 1 part starter, 1 part room temperature water, and a scant 2 parts flour. My starter requireswhiteflour, so I use organic unbleached flour.When I am baking with it I use freshly ground whole wheat flourwith it.

I have enjoyed having this sourdough at my fingertips. It does require much more preparation and thinking ahead than yeast bread but is a far healthier option for our family.So far, with my starterI have made bread, rolls, pizza crust, pancakes, muffins, cinnamonbuns,and chocolate chip cookies. Sourdough pretzels are definitely in the near future as well. Y’all, that’s a whole lot of yumminess.

I am certainly pleased with my decision to purchase the culture and get started with my sourdough endeavors. I believe my family is pleased as well. The house now has a pleasant aroma of sourdough and all of the goodness that goes with it.

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