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Sourdough starter: Difference between revisions
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| Unbleached ([[wholegrain]] works best) [[flour]] | | Unbleached ([[wholegrain]] works best) [[flour]] | ||
| Non-chlorinated water | | Non-chlorinated water | ||
| Bleached [[flour]] or tap water can be used, but these may give undesirable results | | Bleached [[flour]] or tap water can be used, but these may give undesirable results. | ||
}} | }} | ||
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Instructions come with the starter, both from the manufacturer and Bakery Bits. I would be inclined to follow Bakery Bits' instructions which are much simpler to follow and do work. The only thing I don't do is incorporate all the of the resulting leaven into each loaf because most recipes call for a specific amount of leaven. I just keep refreshing mine as I use it and put it in the fridge if I am not using it for a few days. | Instructions come with the starter, both from the manufacturer and Bakery Bits. I would be inclined to follow Bakery Bits' instructions which are much simpler to follow and do work. The only thing I don't do is incorporate all the of the resulting leaven into each loaf because most recipes call for a specific amount of leaven. I just keep refreshing mine as I use it and put it in the fridge if I am not using it for a few days. | ||
===Notes=== | |||
Chlorine in tap water can kill the wild yeast that you wish to grow. Bleached [[flour]] has most of the yeasts killed. | |||
==See also== | ==See also== | ||
* [[Rye sourdough starter]] | * [[Rye sourdough starter]] | ||