Sourdough Starter (the Real Thing!)

Posted by bettyboop50 at recipegoldmine.com May 8, 2001

Source: Tony Van Ron

My friend gave me this recipe when I was looking for a good sourdough starter. She has used it and says that it is terrific.

Day 1
Mix 8 heaping tablespoons 100% whole wheat flour with enough warm distilled water to make a thick, porridge like mixture. Cover this mixture with a moist towel and let it rise in a draft-free warm location for 24 hours. (You can double this recipe for your convenience and keep half of it in the refrigerator).

Day 2
Stir the mixture 3 times a day.

Day 3
Stir the mixture again 3 times a day.

Day 4
Add 3 heaping tablespoons of 100% whole wheat flour and a bit of warm distilled water. Stir this mixture again 3 times daily.

Day 5
Same as Day 4!

Day 6
The dough is ready when you see little bubbles coming from the mixture.

Use distilled water for sourdough, if you have very hard water.

Don't be fooled by the sour smell (like barf) of this mixture, this is what the dough needs to rise and provides the sour taste to the bread, which taste really good. Use this starter as you see fit or with an Original Sourdough Bread Recipe.

Tony Van Ron's Notes: This particular starter originates from The Netherlands and was used by my family for generations, so a very long time (pre 1900), before the ready-to-use dry yeast now found in every supermarket. Through the very long rise time (5 to 6 hours) most of the nutrients will be partly broken down which means that it will be better absorbed by the body.