Sourdough is a bread product that you make by fermenting dough over a long period of time. The most common method for fermenting sourdough is by letting the yeasts and lactobacilli take their natural course and do the work for you.
Sourdough often has a more sour taste than cultivated yeast bread due to the lactic acid that is produced while the lactobacilli ferment it. There are countless benefits to eating sourdough. This method of baking has been in use for centuries. Even in the modern age, sourdough bread is still treasured as a special treat due to its uniquely delicious taste.
If you hope to get this bread, you’ll need to get a sourdough starter. Sourdough starters are preferments that you make out of water and flour. There are many kinds of starters and the flour-water ratio can vary based on your baking needs. The less water you put in, the stiffer your dough will be.
1. Find a container
The first thing you need to do is find a suitable home for your starters. Get a small mixing bowl that can hold around 1,000 ml. You can use most food storage containers, but it’s advised that you steer clear of reactive containers and stick to plastic or glass.
Find a clean cloth to cover your container to ensure that the starter can ferment undisturbed. Be sure to wash your cloth between uses to ensure that no harmful bacteria get into your starter. If you can’t find a clean cloth or don’t have the time to wash one, you can use a plastic wrap to cover the container.
It isn’t exactly environmentally friendly, and it’ll cost you more in the long run, but if you’re in a rush it might be your only option. Whether you use cloth or plastic, just ensure you maintain proper hygiene to keep your starter clean and edible.