Sourdough Bread

Output

For 1 loaf of bread and to get started on preparing for more bread.

Making the Sourdough Starter

Pour and mix flour and water in a volume proportion of 1 to 1 in a glass container.

Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow air to seep into the mixture while preventing insects like flies from contaminating the food.

Leave the mixture jar out on a countertop for a 2-4 days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's starch. This small amount of acid is what causes the sourdough bread to be sour.

Every day, mix the starter bowl (to prevent surface mold) and add 1-2 tablespoons of flour.

Side

Mix 2 and 1/8 cups of water plus 3 tablespoons of sugar in another bowl.

Mixing Starter and Side

Mix 1/2 to 1 cup of the starter into the side bowl.

Salt

Add 2 teaspoons of salt into the side bowl.

Flour

Add and mix 4 cups of whole wheat flour into the side bowl. Mix until wet and sticky.

Leaving Side Bowl

Cover the side bowl and leave it out for 14 hours.