Sourdough

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community, and thank you for your question!

I reviewed the course and was able to download the recipe book without any issues. Make sure you have a PDF reader installed so you can download and view the recipe books without any problems.

We’d like to share that sourdough starter is a mixture of flour and water that ferments naturally thanks to the microorganisms present in the environment. Unlike commercial yeast, sourdough starter gives bread a deeper flavor, a unique texture, and makes it easier to digest.

What do you need to get started?

Whole grain flour (wheat, rye, spelt, etc.), as it contains more microorganisms.

Filtered or rested water to avoid chlorine.

A glass or plastic container with enough space for the mixture to grow.

A cloth or a non-airtight lid to cover the mixture and allow it to breathe.

How to Make Sourdough Starter at Home

1. Day 1: Mix 100 g of flour with 100 g of water in a container. Cover and let it sit in a warm place (20-22°C / 68-72°F).

2. Day 2: Discard half of the mixture and add 100 g of flour and 100 g of water. Repeat this process daily.

3. Days 3 to 5: The mixture will start to bubble, a sign that fermentation is progressing.

4. Day 6: Do the float test (drop a small portion into water; if it floats, it’s ready). If not, continue feeding it for a few more days.

Care and Tips

Storage: If you don’t use your sourdough starter daily, keep it in the fridge and feed it once a week.

Varieties: You can experiment with different flours to change the flavor and texture.

Uses: Besides bread, sourdough starter can be used for pizza, cookies, pancakes, and more.

With patience and consistency, you’ll be able to make homemade bread with better flavor and quality.