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Saturday, September 13, 2008

Making a Sourdough Bread Starter

A starter is a soupy mix of flour, water and yeast that sits in room temperature for 3 - 4 days fermenting and also attracting any wild yeasts and bacteria present the air. These yeasts and bacteria effectively "sour" the starter. Once the starter is a little bubbly and is pleasantly fragrant, smells a little like beer and bread, the starter is refrigerated and is the key ingredient to sourdough bread. Equal parts of flour and water are added to the starter as portions are used in baking, helping to sustain the starter for months if not years.

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