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Before you jump to Sourdough starter recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.
Enjoying healthy foods makes all the difference in the way we feel. We are likely to feel way less gross after we increase our daily allowance of nutritious foods and reduce our consumption of processed foods. A piece of pizza does not cause you to feel as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult if it is snack time. Finding snacks that will help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks which you can use when you need a fast pick me up.
If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains found in white bread.
A large selection of easy health snacks is easily accessible. Determining to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to sourdough starter recipe. You can cook sourdough starter using 6 ingredients and 11 steps. Here is how you do it.
The ingredients needed to prepare Sourdough starter:
- Get 1 Day
- Provide 25 g water
- Use 25 g plain flour
- Prepare 2 Day
- Use 50 g water
- Provide 50 g plain flour
Instructions to make Sourdough starter:
- Add flour and water to a suitable lidded container and stir until well combined.
- Pop the lid on and leave in a warm spot out of direct sunlight.
- 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.
- 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!
- Weigh the remaining sourdough starter. Whatever the weight you aim to double it by adding half the amount of water and half flour.
- Keep using the same type of flour. Don't for example start with plain flour then switch to wholemeal.
- 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.
- 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.
- If you want to wait before the next feeding, for example if you run out of flour, just pop it in the fridge.
- 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.
- Some people like to name their pet yeast too lol.
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