2022-12-06 23:00:37 +00:00
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Sourdough Starter · KemoNine' s Culinary Notebook
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2022-12-10 17:18:42 +00:00
Published: December 5, 2022
2022-12-06 23:00:37 +00:00
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Chef:
< a href = "https://culinary.kemonine.info" > KemoNine< / a >
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Category: < a href = "https://culinary.kemonine.info/category/sourdoughstarter/" > < span itemprop = "recipeCategory" > Sourdough starter< / span > < / a >
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Cuisine: < a href = "https://culinary.kemonine.info/cuisine/sourdoughstarter/" > < span itemprop = "recipeCuisine" > Sourdough starter< / span > < / a >
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< a href = "https://culinary.kemonine.info/tags/baking/" > < span itemprop = "keyword" > Baking< / span > < / a >
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2022-12-10 17:18:42 +00:00
2022-12-06 23:00:37 +00:00
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< div class = "input-title" > 1 tbs dry yeast< / div >
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< div class = "input-title" > 2.5 cups warm water< / div >
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< div class = "input-title" > 2.5 cups flour< / div >
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< div class = "input-title" > Mix together well, cover and let sit for five days. Stir mixture daily.< / div >
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< div class = "input-title" > You’ ll notice the yeasty smell for about a day but then after two or three days it should start to smell sour.< / div >
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< div class = "input-title" > When using it to make bread, for a more sour loaf, leave it somewhere warmer since the bacteria thrive in warmth while to give it better rise you put it somewhere cooler for a second fermentation.< / div >
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< div class = "input-title" > A second fermentation in the fridge can take half a day or more.< / div >
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< p > < b > Pictured:< / b > A close up of a loaf of sourdough bread. The image was obtained from Unsplash at https://unsplash.com/photos/AO6j8f8xXHw< / p >
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