This past fall, I made a goal to make all of our own bread. I have always wanted to, but for some reason, I never followed through. I like the idea of having a major staple in our house be completely homemade. We eat sandwiches on a regular basis. (My son seems to want peanut butter and jelly sandwiches every.single.day.) A sourdough starter has always interested me, so I decided to start there. There is a starter recipe in one of the bread cookbooks I have, but seriously, I cannot comprehend the recipe. It seems way too over complicated. Luckily, my trusty blog site had a very simple starter recipe. This starter is something that is ready in a matter of days. Then, it can sit in your fridge, untouched for nearly 2 weeks. And, if you still don’t have time at the end of the two weeks to bake sourdough bread, you can just remove a portion and add in more flour and water. So easy! I try to make bread every Saturday with my daughter. She likes to call it our bread making day. It’s something she really looks forward to. (Don’t worry, I will be sharing in the near future the simple sourdough sandwich bread that we make regularly.)
Recipe from Annie’s Eats
- 2 cups warm water
- 1 Tablespoon sugar or honey
- 1 Tablespoon active dry yeast
- 2 cups unbleached all-purpose flour
- In a large bowl, whisk together the warm water and sugar to dissolve. Then, stir in the yeast.
- Gradually mix in the flour. Cover loosely with a clean kitchen towel (not plastic wrap), and place in a warm area.
- Let the sourdough sit for 2-5 days, stirring once a day, due to the separation that will occur. When the bubbling has lessened and a sour smell has developed, stir one more time, then store in an airtight container in the refrigerator. (I like to use a large Tupperware container.)
- For maintaining your sourdough; it should be fed every two weeks or so. I remind myself by baking bread just about every Saturday. Or, you can always make a note on your calendar. To feed your sourdough, for every 1 cup of starter removed (either discarded or used in a bread recipe), replace with 1/2 cup of warm water and 1 cup of flour. Stir until combined. Cover, then let sit at room temperature for at least 12 hours before returning to the refrigerator.