Authentic Wild Yeast Mother (Sourdough Starter)

March 23, 2020

Authentic Wild Yeast Mother (Sourdough Starter)

Theres nothing quite like a loaf of sourdough bread made with an authentic wild yeast starter. If you don’t have one, you can choose from a variety of online retailers. There’s also places such as “carls starter” where for the price of postage you can get a starter that has been kept active for almost 175 years. I created my own starter several years ago, but I married it with Carl's at some point. I couldn't pass up the idea of sharing that history, just think of all the generations of loaves it's created!

If you are near by Bangor, just drop me a line and I will get you baking with some historical wild yeast of your own. If you'd like to create one, it's not all that hard to do, all you really need is flour and water. I've even jump started them much faster with raw kefir and milk.

Sourdough Starter: (the mother dough)

1 cup Water

+1 to 2 Tablespoons of kefir or milk (for a faster start)

1 cup Whole Wheat or Unbleached flour (use whatever flour you love enough to bake with every day)

Place flour and water into a glass jar or crock, stir until somewhat combined. Cover loosely with a cloth and band or a loose fitting lid. Your starter needs to breath, additionally, as the sugars ferment gas is created. You can make a jar explode if you are not careful. If you use a regular mason jar lid and ring, just be sure not to tighten it down too much. I really like the reusable plastic jar lids for many of my kitchen pets. (Ferments)

Let the starter stand 3-5 days, it could take a little longer, or less if your environment is particularly warm. It will also go much faster if for instance your using kefir to start. Be sure to stir the starter with a clean utensil every day. Once your mixture appears to be bubbly and has a sweet and sour “beer like” aroma you are ready to start. If the mixture appears to have mold or smells wicked funky, Chuck it and try again. I always refer to a bad ferment as a “dirty diaper” smell. If it does not smell sweet and clean, it may not be in good shape.

-At this point your starter either needs to be fed regularly or refrigerated.

To Feed and replenish your starter you will remove the desired amount for each recipe and feed the starter by stirring in equal parts of water and flour, stir until somewhat combined and allow to rise at room temperature 4-6 hours or up to 12.