Tried and True Easy Sourdough Starter

 

Search no more!  Finally an easy and successful sourdough starter.  Believes me I tried several times to no avail.  I regretted wasting my flour and yeast and money buying grapes pineapple juice and so forth.  This was my last intent, I had not done it because it seemed too easy.  I have this one going on for about seven months and it is still live and healthy.  It also survived about two months of hibernation while we moved and while our baby was born.  I use it about once a week.  So it will sit in the refrigerator for most of the time, unless I have some spear time to make muffins or chocolate chip cookies, yum!

You will need:

Rye flour

Water

Directions:

Mix 1-2 cups of  freshly ground flour with the same amount of water.  Cover with a kitchen towel and set it in a warm place.  This will allow it to catch the natural yeast around your kitchen.  The next day mix one cup of flour with one cup of water.  Do the same for the next  seven days.  After a few days, the starter will start to bubble and smell like beer.  This is a good sign.  After 7 days, it is ready to use.

Starter Maintenance :

1. Always use plastic or wooden spoon to mix.  Use a plastic, glass or ceramic container as metal does not do well with the starter.

2. Feed your starter daily with equal amounts of flour and water.  Always mix in less than the amount of starter you begin with..

3. If not using it, you can store in the refrigerator tightly covered for about 6 months.

4.  When you are ready to use it again, take it out of the refrigerator, feed it and let it sit in a warm place for 6-12 hours before using.  You will know it is ready when it is bubbly.

Why Sourdough?

Soaking flour with starter will disarm the phytates contained in most grains.   I  even put a tablespoon of starter when I soak brown rice.

What are some of your favorite sourdough recipes?

 

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Sourdough Whole Grain Flax Waffles

 

It is Saturday, a morning for waffles at our home.  These are exceptionally delicious and so good for you too!  Anything sourdough, prepared correctly, will be easier for digestion by working out those phytates and gluten.

This recipe will extras about 12 of those big waffles.  You can freeze them, refrigerate them for two weeks- there, you don't have to make them again next week- or you can make half the recipe.

Step one:

The day before, combine flour, sourdough starter and water.  Cover with plastic wrap so it won't dry out and let it sit for 12-24 hours.



Step Two:

When you are ready to make the waffles, melt coconut oil or butter.  Add the rest of the ingredients and mix.  Add the baking soda last.  It will start to work with the batter and rise.  My favorite part of making them is seeing the batter rise. Then give the children a chemistry lesson of why it rises.  They like to help beat the batter and giggle as it expands before their eyes.



Pour about 1/2 cup, or whatever measurement your iron requires.  Top with some homemade whipped cream or yogurt, fruit and homemade mixed berries syrup.  But please, not with Aunt Jemima's imitation maple syrup. That would ruin it.

You will need:

3 cups of whole grain flour (spelt, whole wheat or a third of barley)

2 cups of water

1 cup of sourdough starter (mine is rye based)

1/2 cup of coconut oil or butter

1/4  cup of maple syrup, sorghum, honey or any other wholesome sweetener

1 teaspoon of sea salt

2 teaspoons of baking soda

4 eggs

1/4 cup of ground flaxseed (optional)

a little bit of vanilla and cinnamon (Optional)

My children love these.  My two year old comes to help and starts eating the batter! Oh no! I like to serve these nutritious waffles and all the fun healthy choices to top them with because there is no, "oh no, not more of that! That's just too much!"   the kids have fun dressing theirs up.



 

What are some of your favorite Saturday morning breakfasts or brunch?

 

 

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