See all Posts in the Recipe Corner Series
There are few things that smell as tantalizing as fresh-baked bread. What makes it even better? Sourdough, which adds a delightful tang to the flavor.
It may seem daunting to create your own sourdough starter and bake bread from scratch, but it’s surprisingly easy. If you have a friend who already has a starter and is willing to share, it makes it simpler. But it’s not too hard to create your own (mostly just takes some time and a little discipline).
There are only two ingredients needed: flour and water!
During the COVID-19 pandemic, I received some starter from a friend (thanks, Julie!), and four years later, it’s still going strong. Some people name their starter, such as Clint Yeastwood, Vincent Van Dough, or The Yeast of My Worries. I haven’t gone that far, other than to call mine delicious.
There are nutritional benefits to using sourdough (depending on the recipe, of course). It can be a good source of fiber, vitamins, minerals and antioxidants. Read on to learn how to create sourdough starter and pretzel bites (a family favorite).
Sourdough Starter
Ingredients:
- All-purpose flour
- Lukewarm water
Steps:
- Day 1 – Mix one cup of flour and one cup of water in a bowl until combined. Cover with a clean tea towel and leave for 24 hours.
- Day 2 – Discard half of the flour/water mixture. Add another cup of flour and cup of water; mix vigorously, cover and leave for 24 hours. (Note: this is called “feeding” the dough).
- Day 3-5 – Repeat process from Day 2 each day (feeding dough once a day).
- Days 6-7 – Repeat Day 2 process but instead of leaving dough for 24 hours, re-feed it every 12 hours.
After day 7, there should be enough beneficial natural bacteria and yeast present to use in recipes. You will know it’s working if it bubbles and doubles in size. If not, repeat Day 7.
Transfer the starter to a container that has a lid, but cover it very lightly. I use a plastic container with a lid, but I just rest the lid on top so a little air can get to the starter (i.e., don’t seal it). Use the starter within about 24 hours, or you’ll have to continue “feeding” it each day (i.e., discard all but about 2 tablespoons and add equal parts flour and water). Alternatively, you can refrigerate the starter to help it last longer. It will keep for at least 2-3 weeks that way. Then, just take it out an hour or so before you plan to use it, stir, and it’s ready to go!
When you use your starter in a recipe, take care to reserve about 2 tablespoons in your container. Then, add equal parts flour and water to re-feed the sourdough (note: I usually add about ½ to ¾ cup when feeding).
Sourdough Pretzel Bites
- ½ cup sourdough starter
- ½ teaspoon yeast
- 2 teaspoons sugar
- 1 tablespoon olive oil
- 1/3 cup warm water
- 1-1/4 cups bread flour
- ¼ teaspoon salt
- 2 quarts water
- ¼ cup baking soda
Optional toppings: salt, garlic, sesame seeds, everything bagel seasoning, etc.
In stand mixer, stir first 5 ingredients together until dissolved. Add flour and salt; mix until sticky ball forms (approximately 3-5 minutes). Spray bowl with non-stick coating and add dough. Cover lightly with a clean towel and let rise 2 hours.
Roll dough into strips for pretzel bites and let rise for 30 minutes.
Fill a pot with water and baking soda. Bring to a boil. Add a few pretzels for 45 seconds, then flip them and boil for an additional 45 seconds (be careful not to crowd the pot – may need to do this in batches). Place pretzel bites on baking sheet and add toppings, if desired.
Bake at 450 degrees for 12-17 minutes (until lightly browned). These taste best when eaten the same day they are baked.
