Anne Bread – Sourdough Starter
The base for the Best Sourdough Ever, which we affectionately call Anne Bread.
Ingredients
Starter
- 1 ½ cups Flour
- ⅛ teaspoon Active Dry Yeast
- 1 cup Warm Water
Feeding the starter
- 1 cup Flour
- ¾ cup Water
Instructions
Making the Starter
- Find a container that is large enough to allow for the starter to double in volume. Gladware or Tupperware, a reused large margarine tub or yogurt container, or a bowl covered with plastic wrap are all fine homes for your starter.
- Add all ingredients, stir, and cover loosely.
- Stir every 8-12 hours.
- Your starter is ready when it is bubbly and has a sour smell, about 24 hours – 2 days
Feeding the Starter
- To keep the starter going, it must be fed regularly.
- Remove starter by either making bread, giving some to a friend, or throwing out about 1 cup.
- Add about 1 cup of Flour and 3/4 cup Water to the starter. Mix well, cover loosely, and leave until the next feeding.
- Every three or four feedings, put your starter in a fresh container.
Storing at room temperature
- If you store your starter at room temperature, feed or make bread once a day.
Storing in the refrigerator
- If you store the starter in the fridge, you can feed or make bread once a week.
- it is normal for it to separate into a sludge on the bottom and liquid on the top. The liquid may have a dark, cloudy appearance. Don't be alarmed. Just mix this together before using.
Notes
If you ever see green, orange, or red mold on your starter, throw it away and start over. Otherwise you should be able to keep using your starter indefinitely.
This is the base for the Best Sourdough Ever, which we call Anne Bread. View the recipe.