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🙌🏼 That right there is an active Sourdough Starter! 💪🏼 A sourdough starter is essentially a living culture of microorganisms, primarily wild yeast and lactic acid bacteria, that is used to naturally leaven bread. Unlike commercial yeast, which is a single strain of yeast specifically cultivated for baking, a sourdough starter contains a diverse community of microorganisms that contribute to the bread’s unique flavor and texture. What’s in a Sourdough Starter? 👉🏼Flour Source of Carbohydrate

Rye Sourdough Bread 🍞 First make the starter Sourdough Rye Starter 👇 Ingredients 165g white bread flour 165g rye flour 350ml water Instructions Day 1: Mix 15g white flour 35g rye flour and 50ml water together Let it sit in a closed container for 24 hours at room temperature Day 2,3,4,5: Feed with 25g white flour 25g rye flour and 50ml water each day and keep it at room temperature The Starter should be nice and bubbly and ready to use Make the dough in the mixer bowl 👇 first mix 265ml water a

Sourdough baking science tricks ⤵️ What to do to speed up your sourdough starter so you can bake sourdough bread ASAP👇 7️⃣ Feed it flour that it loves Sourdough starters love this protein called amylase because it helps break down carbs. So feed your starter: rye flour, sprouted barley flour, King Arthur white bread flour (includes the amylase enzyme and/or barley flour) 6️⃣ Add more water The more hydration a starter/dough has, the faster it ferments. The less water it has, the slower it ferme