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Sourdough starter
Sourdough starter

Before you jump to Sourdough starter recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Choosing to eat healthily has many benefits and is becoming a more popular way of living. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make several small changes that can start to make a difference to our everyday eating habits.

Initially, you should be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you don’t want to eat. For example, has it crossed your mind to check how much sugar and salt are in your preferred cereal? A good healthy substitute can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy every day. Add fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to sourdough starter recipe. You can have sourdough starter using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Sourdough starter:
  1. Use 1 Day
  2. Get 25 g water
  3. Prepare 25 g plain flour
  4. You need 2 Day
  5. Provide 50 g water
  6. Take 50 g plain flour
Instructions to make Sourdough starter:
  1. Add flour and water to a suitable lidded container and stir until well combined.
  2. Pop the lid on and leave in a warm spot out of direct sunlight.
  3. Day 2, you will find the mixture is thickened and begins to show some small bubbles and separation. Simply add 50g flour and 50g water and stir into mixture. Pop lid back on and pop it back in the warm spot.
  4. Day 3 you may decide to remove a tablespoon or two from the mixture so you don't end up with too much. Once you gave done this put the discard aside and use it to make pancakes or in another recipe. Some people throw it away but I hate to waste!
  5. Weigh the remaining sourdough starter. Whatever the weight you aim to double it by adding half the amount of water and half flour.
  6. Keep using the same type of flour. Don't for example start with plain flour then switch to wholemeal.
  7. Each day the starter will look a little unpleasant. It will begin to have a sour smell and when hungry will produce a watery yellowish substance called hooch. This can be carefully discarded before feeding with flour and water.
  8. If you want to keep track of activity, since it's best used when active to make bread, pop a post it on container to mark the top of the mixture. You can then easily see if it has grown in size.
  9. If you want to wait before the next feeding, for example if you run out of flour, just pop it in the fridge.
  10. Keep maintaining it this way and it will last a very long time. Just use what you need in the recipe. If however you notice any black spots, this is mould and you need to throw it away and start over. This hasn't happened to me so far.
  11. Some people like to name their pet yeast too lol.

It's one of the simplest and oldest forms of leavened bread in the world, predating Ancient Egypt. It has grown to become one of the most popular types of bread and has the added bonus of not using conventional yeast, so long as you have a sourdough starter, or 'mother'. Feeding your sourdough starter is basically adding a mixture of flour and water to your existing starter, to keep it alive, happy and nourished. Starter is full of wild yeasts that get hungry, just like we do. These yeasts need "food" in this case, more flour, to stay healthy and active.

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