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Introduction to Sourdough // Bread Baking Series // Video 9



Today we tackle everything sourdough from what it is, history, health benefits, and a how to make your very own sourdough starter! Sourdough is a great way to boost gut health and make it easier for your body to digest gluten. Thanks for watching! Book: Whole Grain Baking Made Easy by Tabitha Alterman: amzn.to/2IiUqaD Gluten Free Sourdough Starter: amzn.to/2P64RyX Sourdough Starter Recipe: Ingredients: Whole wheat or all purpose, unbleached flour Filtered, lukewarm water Directions: 1st Feeding: Combine 1 tablespoon flour with 1 tablespoon filtered water. Stir until combined, cover with a tea towel, and allow to sit on your kitchen counter for 4-8 hours 2nd Feeding: Add 2 tablespoons of flour and 2 tablespoons of water to your starter, stir, cover with a tea towel, and allow to sit on kitchen counter for 4-8 hours. 3rd Feeding: Add 1/4 cup of flour and 1/4 cup of water to starter, stir, cover, and allow to sit on kitchen counter for 4-8 hours. 4th: Feeding: Add 1/2 cup of flour and 1/2 cup of water to starter, stir, cover and allow to sit on kitchen counter for 4-8 hours. 5th Feeding: Discard down to 1/2 cup of starter and feed starter 1/2 cup of flour and 1/2 cup of water, stir, cover and allow to sit on counter for 4-8 hours. Repeat 5th Feeding for the next 3-7 days until bubbles start forming in your starter. Once this happens your starter is ready for baking. Maintaining your starter: Countertop Method: Choose roughly the same time each day to feed your starter. Discard half of the starter and feed the starter 1 cup of flour and a little over 1/2 a cup of lukewarm water. 1-2 days before baking up feedings to 2 times per day (morning and evening). Morning of baking day, feed starter one more time and it's ready to use in 2 hours. Fridge Method: Store starter in fridge up to 2 weeks. Pull out of fridge 5 days prior to baking. Allow starter to reach room temperature. Once it reaches room temperature, discard half of the starter and then feed the starter 1 cup of flour and a little over 1/2 a cup of lukewarm water. Continue once a day feedings until 1-2 days prior to baking day, then up feedings to twice a day (morning and evening). On baking day, feed once in the morning and starter is ready to use in 2 hours. Notes: We want pancake batter consistency so if needed add more water or flour to maintain the right consistency. Your discard can be used in quick breads, cookies, waffles, and pancake recipes.
If you live in the city it is vital to use filtered water. Also water should always be lukewarm. The gluten free sourdough starter recipe is included in the Cultures for Health Sourdough Starter Box. My favorite essential oils: bit.ly/2CXFRGU Our Graphic Designer: www.hannahpike.studio/ CONTACT INFO: Greeting Tree Farm Our website: www.greetingtreefarm.com : bit.ly/2Carxe5
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