© Little Scandinavian
Baking bread from scratch is such a lovely thing to do; From discovering artisan millers producing organic flour the traditional way to the kneading with bare hands to the wonderful smell of the freshly baked bread in your kitchen. And then there’s the first bite, with a bit of butter and jam. You can’t beat it!
Although on a rise in popularity, real bread is hard to find. It’s all about making consumers aware of what’s the benefits of real bread and knowing what you eat.
So I was rather excited to learn that Little A’s teacher in school were teaching the children how to make a Sourdough starter in their science class! He had explained it all to the class, about real food, natural yeast process etc. If this could become part of standard curriculum we would have come a long way. It’s all about education!
But back to the sourdough. The starter is where all starts. There are several ways of making a starter. But you could try the recipe below.
Sourdough starter recipe, step by step
Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3 times a day.
Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x per day. You should see some activity of fermentation within these 48 hours. If not, the magic is gone, go back to step.1. If there’s magic happening…
Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for a day.
Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water.
As soon as you have the starter going (and alive!) you start your bread baking. There’s several fantastic baking and real bread blogs, with recipes, hint and useful tips, such as Bake Sourdough. Then there’s the Sourdough Surprise Blog, explaining what your starter can do for you.
We Scandi’s are crazy about bread, real bread! In Sweden the craze has been particularly intense and Stockholm is now home to a popular “sourdough hotel”. I know, a bit intense. But if you get your sourdough going and have had it for a while, you’ll get into it too. Happy Baking!