"Sour Dough"

aThis Cheese Hamburger is on are hand made Sour Dough Bread.  With Wagon Wheel Potatoes.   Garnished with Romaine Lettuce, Tomato and Red onion!

From Starter to “Bread with three ingredients”.

Sourdough. 1 1/2 cup water and 1 1/2 cup of flour. Let stand for 3 days not in refer. Pour 1/2 out and

add 1 1/2 cup or water and 1 1/2 cup of flour. Mix together and let stand not in the refer. the next

day repeat. Feed the starter with 1/2 cup water and 1/2 cup of flour. It should start bubbling. That

is the fermentation starting. If you are going to use this right away it will stay good out side of the

refer Feeding it every day or two. In the case you get to much pour 1/2 out and feed the rest. If you

do not intend to use it for awhile then refer. it and feed once a week or so. it needs to eat just like

you and I. When you want to use it feed it and use warm water not hotter then 110 degrees. I like

to Cover it with Cheese Cloth or any linen .

sour dough starter

Here is the Starter. I will pour off 1/2 into the other Jar and Feed them both. One of them I will add an additional 1/2 cup of Flour getting ready to make the Bread. First I will make the Biga ( Leaven ). The Biga sits out for 1 to 3 days, I let mine sit for 3 days covered.

Let it stand out as long as you are using it and take it with you when you travel so at least you can “EAT BREAD”

You probable want a bread recipe as well. Get the starter going and then I will write the other.

The Recipe for the Biga ( Leaven ) is here https://homeontherange.blog/2020/03/29/sour-dough-biga/(opens in a new tab)

Cheer’s !!!

This photo is of the Biga or leaven for the sour dough bread.
This is the Biga ready to make The Sour Dough Bread !!!

1 Comments on “"Sour Dough"”

  1. Pingback: Sour Dough Biga – Home on the Range

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