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Home / Fitness and Health / Why sourdough starters have a big social moment right now

Why sourdough starters have a big social moment right now



Who hasn't started a hobby at home (and failed and started again)? Some try the garden indoors, others make jewelry or cross stitch – but there was no star on a bigger climb than baking sourdough bread.

Baking bread is an ideal activity to stay at home for many reasons. It keeps your hands and mind busy without a screen; It takes commitment and time (most of us currently have a lot). and especially carbohydrates! Carbohydrates bring our much needed comfort to our bellies and heads during this period of uncertainty.

Physical distance avoids grocery trips at all costs, so baking with ingredients you already have on hand is ideal. And since yeast is out of stock in most locations, the special thing about sourdough bread is that you don't need yeast.

Sourdough is made with a "starter" (also known as a "mother"), a combination of flour and water (yay, kitchen staples!). These two ingredients turn into a paste that is fermented by wild yeast and probiotic bacteria and leaves the bread. This also gives sourdough its distinctly "sour" taste.

You also need to "feed" your starter and throw away something every day, which can become a truly social event at a time when you feel denied human interaction or connection. You can make chips from your drop or split your excess starter into glasses and give them to loved ones (or neighbors). Leave it on your doorstep so they can bake the delightful “friendship bread”.

So yes, sourdough is delicious. The reward process is also a love job that gives you sense, control, and busy hands while you're stuck at home. It is a win-win situation!

When you are ready to jump on the sourdough cart, you first have to alchemize a starter from scratch, which also takes a week before you bake your bread. You have to feed and care for it every day, causing it to expand, contract and move . Having an appetizer is like having a pet in your kitchen, which is equally fun and fascinating. Some people even call it!

A well-cared starter ensures delicious sourdough. What's even crazier is that you can keep the same starter in the fridge and use it for years . Some bakeries claim that their starters are over 1

00 years old.

Ingredients and supplies

  • Filtered water
  • Flour (ideally wholemeal flour, but also unbleached all-purpose flour or rye flour) [19659011] A wide-mouth jar with a lid ($ 24.98 for 6-pack, Amazon)
  • Measuring cup ($ 12.97, Amazon)
  • Silicone spatula ($ 8, Amazon)

There are many different methods for creating and feeding an appetizer, but this Metro recipe will get you there in six easy steps.

Instructions

  1. Take your clean glass and add equal amounts of flour and lukewarm water (start with about a cup each). stir until everything is well mixed. Make sure your starter has room to grow tall and strong!
  2. Leave the glass uncovered overnight and store it in a warm place (an ideal temperature is between 26 ° C and 78 ° C, protected from direct sunlight).
  3. Throw away half of the content the next day and "feed" your starter by adding half a cup of flour and half a cup of water (or half of the original amount you started with). This is your "disposal", which you can also keep in a separate jar and bake certain things with it.
  4. Repeat this disposal and dispensing process once a day until you see bubbles in your mixture. This will happen in about 5 to 7 days.
  5. As soon as you see bubbles and notice that your starter smells of yeast, it is active. Another way to check if it's ready to bake is to scoop out a small spoon of appetizer and pour it into a cup of water – when it floats it's time to bake some bread!
  6. Store in the refrigerator and feed once a week to keep your starter healthy. Bring it to room temperature first, add equal amounts of flour and water, and then let it sit for half an hour before cooling it again.

Sourdough bread is only the beginning! From pancakes to noodles: this set of recipes will inspire you to broaden your sourdough horizon and get tons of miles out of your starter and throw them away.

  • Flaky, buttery sourdough cookies baked to perfection in gold – do we have to say more? The combination of spring onions and sour cream really gives these guys their taste.
  • Sourdough bagels are a lot of fun – you can not only punch a hole in a ball of dough with your finger and shape it into a bagel, but also cook and watch it. They take shape and float upwards. Sprinkle with poppy seeds or sesame seeds before baking.
  • With just a few clips and your starter, you can refine your breakfast game with sourdough pancakes. They have an additional lint factor and the preparation work takes less than 10 minutes.
  • Mix your starter with two eggs and flour and make sourdough noodles! Let your dough ball sit overnight, roll it out super thin, and then cut it into any pasta shape. If you cut thick strips / pasta, you can fill it with cheese and prepare ravioli.
  • Use your starter discard, jazz-up taco tuesday with sourdough tortillas – they are probably softer and tastier than normal old flour tortillas. If you're making a large amount, you can cut some tortillas into triangles, drizzle with olive oil, and bake an additional 5 minutes for tortilla chips.
  • Finally boiled up? Whip up some soft, chewy sourdough granola bars. You'll need a few additional ingredients for these (such as quinoa, oats, dried fruit, walnuts, and chocolate chips), but you'll thank you later for having a homemade healthy snack on hand.

Brooke Sager is a freelance writer who shares her thoughts on wine, wellness, beauty, relationships, and everything related to lifestyle.


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