Sourdough Starter: Here’s the Recipe

[vc_row][vc_column][vc_column_text] The procedure for preparing sourdough starter, although a bit lengthy, is really very simple and economical. In fact, this recipe requires very few easily available ingredients, but guarantees a healthy and genuine product with which to leaven our foods. The sourdough starter is indeed ideal for making focaccia, savoury pies, and bread. Let’s see together how to prepare sourdough starter.

Ingredients

• 200 mg of type 0 soft wheat flour (preferably organic) • 100 ml of water

Preparing Sourdough Starter step by step

1. After having equipped ourselves with a preferably transparent bowl, we need to pour 100g of flour into it and then mix it with 50 ml of water, stirring it gradually with a spoon. As soon as we have obtained a soft dough ball, we must cover everything with a damp cloth to prevent a rough and dark layer from forming on the sourdough starter.
2. The next day, after 24 hours, we will proceed with the first refreshment, removing the rough layer if it has formed. We will then add the remaining 100 g of flour and the additional 50 ml of water. After kneading the mixture again, as we did the previous day, we will cover everything again. At this point, we must let another 24 hours pass before proceeding to the third refreshment.
3. If the smell of the dough is good and not too acidic, we can proceed with the subsequent refreshment, which this time will be done once every 48 hours. We will continue like this for 6 or 7 days, after which our sourdough starter will be ready. It is very important to remember that we must keep the mixture in the fridge, in a closed glass jar.
4. The sourdough starter obtained can be stored in the fridge for 7 days, after which it will be necessary to carry out new refreshment as described above. In the meantime, we can use the sourdough starter as needed to cook our dishes.

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