What To Consider In Making Sourdough Starter
Sourdough kefir grains is the bread that instead of using instant yeast, relies on ‘wild’ yeast that we catch in the surrounding air. Interestingly, this method of making bread has only been trending in recent years, even though this method is the only way bread has been made for thousands of years until finally, the industrialization of food products introduces instant yeast that is used in 99% of the bread industry worldwide. There are countless ways to make our sourdough starter or ‘yeast’, and almost all of them differ from one another. The reason is that there is no standard or correct recipe for starting a sourdough starter. The principle is: mix some flour with water, then leave it for a while until the lactic acid bacteria and ‘wild yeast’ go out and develop and later, help to develop our bread.
This also means, the sourdough starter that developed in your home, will be very different in other places. No two starters are similar, the term. If instant yeast around the world only uses the type of probiotic Saccharomyces cerevisiae, the yeast that you develop yourself will contain different strains of yeast, and even several at once. This is why many argue that sourdough bread, which is made in one area, cannot be copied exactly in another place. Many say that the most ideal flour to start a starter is flour that has not gone through many screening processes or chemical processes (bleach and bromate) such as rye flour or wholewheat flour. But the results are not so much different from those using ordinary high protein flour.
But if there is a stock of wheat flour can be used 20:80 with high protein flour in the early stages of making a starter. When the starter is strong, high protein flour can be used. The warmer your room temperature is, the faster the yeast will ‘chew’ the flour you provide, and the faster it will develop. If your starter seems to be active in less than 24 hours, don’t wait for the next day to feed. The important thing is, try to be consistent. We recommend using mineral water (gallons) at the beginning of making a starter. When the starter is ripe and strong enough, cooked filtration water (and chilled at room temperature) can also be used.