Sourdough starter

Sourdough starter in re-sealable bag on counter.

Making our own sourdough bread is something we decided to try again last week. Prior to commercial yeast becoming available all bread was sourdough. We found that making sourdough bread was very simple, but does require a couple of extra steps. First, a starter is needed. This is a bubbly batter that serves as the yeast to make the dough rise.
We got premade starter culture from the flour mill in Redding and followed the directions it came with. Currently our starter is in a re-sealable bag on the counter. When kept at room temperature, the starter should be fed half cup flour and half cup warm water daily. If stored in the refrigerator, it needs feeding only once a week.
If your child wants a pet they could practice feeding sourdough starter to see if they are ready for the responsibility.
Several hours before making dough, a sponge needs to be made. This is a bowl of warm, fermented batter. First, remove one cup starter from the starter container and put it into a large plastic or glass mixing bowl. For starter kept in the refrigerator, allow the removed portion to warm up to room temperature. Feed original starter and put it away. Add one and a half cups flour and one cup warm water to the bowl. Stir well and set in a warm place for several hours, or overnight. This is called proofing. The sponge is ready when it is bubbly and has a pungent or sour odor.
The proofing-time varies. Some can be ready in an hour or two. Others take six to eight hours, or even longer. If we want to bake in the morning, we make the sponge and proof overnight. One reason ours takes longer is we use spelt flour instead of white flour.
This is the basic recipe we use: two cups sponge, three cups flour, two tablespoons vegetable oil, four teaspoons sugar and two teaspoons salt. Combine the ingredients and knead by hand for 15 minutes or 10 minutes with dough hook.
Put dough in a warm place and allow to raise until double. Next, shape into loaves and let it raise again until doubled. Preheat oven to 475 degrees. Then place a small pan of water on the bottom shelf of oven. Reduce oven temperature to 425 degrees and bake the bread for 30 to 45 minutes.
The recipe says to allow the baked bread to cool before cutting, but we never do that. There is just something about fresh hot sourdough bread with butter that cannot wait.
We also like to make pancakes with the sourdough starter. Use one cup starter, one cup flour, one teaspoon baking soda, one-half teaspoon salt, two tablespoons oil, one egg, two tablespoons sugar and three-fourths cup milk. Mix everything together while heating the skillet; a few lumps are fine. Cook until bubbles appear then flip over for about 45 seconds. Remove from pan and serve with syrup, jam, or fruit. Enjoy!