It’s starter time!

Sourdough starter - the bread MVP

Creating your own sourdough starter is a fun way to make bread and connect with human history. A sourdough starter is a way of leavening bread using fermentation instead of baker’s yeast. Evidence of sourdough bread has been discovered in Ancient Egypt, China, Mesopotamia, and Rome. This was the primary way of making bread for thousands of years, and is still a great way to bake!

Like 99% of people, we first got into sourdough during the early days of the COVID-19 pandemic, which means our sourdough starter is coming up on it’s 5th birthday now. It’s been a blast making breads, pizza dough, breadsticks, waffles, and more with our sourdough starter.

All you need to make your own little party of wild yeast and bacteria is an apple, flour, and water. After that you can bake whatever you'd like with your starter - for the rest of your life. Let’s get into it!

How to make an Apple-Infused Sourdough Starter:

Note: Before you begin, make sure you have a clean glass mason jar with a lid, as well as organic ingredients to ensure the absence of pesticides that might harm the wild yeast.

Ingredients:

1 medium/small organic apple (cored and finely grated)

1.5 cups all-purpose flour

1 cup filtered water (chlorine-free)

Prepare Your Mason Jar: Ensure your mason jar is clean and dry. It's essential to provide a clean environment for your sourdough starter to thrive.

Grate the Apple: Take your organic apple, core it, and finely grate it. The apple's natural yeast will help kickstart the fermentation process. Add the grated apple to the mason jar.

Mix Flour and Water: In a separate bowl, combine 1.5 cups of all-purpose flour with 1 cup of filtered water. Mix thoroughly to form a thick, pancake-like batter.

Combine Ingredients: Pour the flour-water mixture into the mason jar with the grated apple. Stir everything together until well combined. You should have a smooth, thick batter.

Fermentation Begins: Place a lid on the mason jar, but don't tighten it completely; leave it slightly ajar to allow gas to escape during fermentation. Place the jar in a warm, room-temperature spot.

Mark the Level: Use a marker or a piece of tape to mark the level of the mixture inside the jar. This will help you track any rise or fall as the wild yeast takes action.

Wait and Feed: Let your apple-infused sourdough starter sit undisturbed for 24 hours. During this time, the mixture will start to bubble and show signs of fermentation.

Daily Feeding: Over the next several days, you'll need to feed your starter. Each day, discard half of the mixture (or use it in recipes like pancakes or waffles) and add an equal amount of flour and water to maintain the 1.5:1 flour-to-water ratio. Stir well after each feeding.

Patience Is Key: Your sourdough starter may take anywhere from 5 to 10 days to develop a strong and stable culture. It should double in size between feedings and have a pleasant, tangy aroma.

Ready for Baking: Once your starter is bubbly, has a good rise, and smells tangy, it's ready to use in your sourdough bread or other baked goods. You can now maintain it with regular feedings, refrigerate it, or share it with friends to spread the sourdough love.

These happy little yeasts will keep you happily baking for years to come!

Creating your own sourdough starter is a rewarding process that connects you to the ancient art of bread-making and unlocks the potential for endless culinary creations. So, embrace the magic of fermentation and let the apple-infused sourdough starter become a part of your kitchen adventures