How To Make A SourDough Bread Yeast StarterStarting a sourdough seed culture, or seed starter, or just a sourdough starter is pretty easy. Feeding a sourdough starter and keeping it alive is also pretty easy - it just takes a few minutes each day.Day 1:Mix together 1 cup of unbleached flour (wheat flour or rye flour) with 1 cup of room temperature water.Place in a non-reactive glass or ceramic jar, wide mouth Mason jars, or Weck canning jars are great, cover with plastic wrap or a loose lid. Leave on your counter at room temp until day 2.Day 2:Mix 1 cup of unbleached flour (wheat flour or rye flour) with 1 cup of room temperature water into the mixture from day 1. Cover with plastic wrap or a loose lid, and leave on your counter at room temp until day 3.Day 3:You may see some yeast activity on day three, but if you don’t - it’s Ok. Stir up the mixture to de-gas it, and make it homogenous. Discard ½ of the starter.Mix 1 cup of unbleached flour (wheat flour or rye flour) with 1 cup of room temperature water into the starter mixture. Cover with plastic wrap or a loose lid, and leave on your counter at room temp until day 4.Day 4 - 7:Repeat the steps from day 3.Day 8:You should at this point have a lively working starter.If you leave this on your kitchen counter, you need to feed it everyday, by discarding half of the starter and feeding with 1:1 ratio of flour and water.Storing:Many people store on their countertop and feed everyday - but you can store it in your fridge and feed just once a week, if that suits your work and baking schedule. If you store it in the fridge, just bring it out to your countertop the day before baking - feed it and leave it out overnight or at least 6-8 hours before using.You can ramp up or double the size of your starter if you need - or even splinter some off to create a larger mass for big baking projects.Now… What’s inside that mass of bubbling rising and falling starter? Good question.There are hundreds of strains of yeast and bacteria that could be populating your starter. It depends on where you live, what flour you used at the start, and what flour you’ve been feeding it with. The strains will also slowly drift over time, along with the flavour, so 2-3 years later it won’t taste the same. But it will happen so slowly you won’t notice.A great resource to see what others in your area have living in their starter is this sourdough map:http://robdunnlab.com/projects/sourdough/map/Le Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking #SourDoughProject-~-~~-~~~-~~-~-Please watch: "
