You might know someone who has sourdough starter to share, but if not, you can make your own. Whichever way you obtain yours, you'll need a volume of at least one and 1/3 cups.
There are several methods for making wild yeast sourdough:
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One is to grate a raw potato, add enough water to cover and enough flour to make a thin batter of about a cup and a half in volume.
One is to grate a raw potato, add enough water to cover and enough flour to make a thin batter of about a cup and a half in volume. •Another method is to use water that you've boiled potatoes in instead of the grated potato and water combination.
Another method is to use water that you've boiled potatoes in instead of the grated potato and water combination. •You can also use flour, sugar and water. Use one cup of flour, a tablespoon of sugar and enough water to make a pancake consistency batter.
You can also use flour, sugar and water. Use one cup of flour, a tablespoon of sugar and enough water to make a pancake consistency batter. •Yet another is to simply mix together equal amounts of water and flour (whole wheat is best for this)
Yet another is to simply mix together equal amounts of water and flour (whole wheat is best for this) Make your choice based on what you have handy and just because that's what you'd like to try. Don't worry about whether or not one set of ingredients will work better than another, because the chances are that they will all be equally efficient in attracting wild (sour) yeast. There is no exact recipe because there are so many other variables in each house that will invite or dissuade wild yeasts from entering the mixture. The most important thing is the method.
When you have decided on the ingredients you want, put them in a glass container that will hold at least three times the volume of the ingredients. Mix lightly with a wooden or plastic spoon as some metals will react to it. The working of the starter will mix itself.
Leave the mixture undisturbed and loosely covered with a cloth or perforated plastic (to allow gases to escape) at warm room temperature until it begins to froth or "work" and expand. This is a sign that wild yeasts have made themselves at home - that's what you're after. The new starter will rise up in the container, then fall again. When it has, it's ready for use. (Note: It will smell sour!)
When you use it, always leave some in the container and add flour and water back to equal what you've taken out. Most recipes call for a cup of starter, so replace it with a half cup of flour and a half cup of water to the starter and set it in a warm place to work again.
You will probably see a liquid covering the top at one time or another. This is called "hooch," and it's exactly what it sounds like, but don't drink it! Actually, it's harmless, so stir it back into the starter if the starter is thick, or if it's thin, just pour the hooch off. It's nothing to worry much about either way.
Keep sourdough in the refrigerator unless you use it at least every third day. If you use it that often, you can leave it on the counter or any place where it's safe. To keep the sourdough starter fresh without refrigeration, you'll have to throw out a cup of it every second or third and then and replenish with flour and water.
A properly cared for starter can live indefinitely, but if you leave it out without using it for too long, the yeast can literally suffocate in its own waste products. If the starter looks off color (grayish is normal) or turns pink, toss it and start fresh.
This recipe makes 2 loaves
1 package active dry yeast
1-1/2 cups warm water (110 to 115 degrees)
6 to 7 cups all-purpose flour (divided)
2 teaspoons salt
2 teaspoons granulated sugar
1 cup Sourdough Starter, room temperature
1/2 teaspoon baking soda
Dissolve the yeast in warm water. Stir in 2-1/2 cups flour, salt, sugar and starter. Combine 2-1/2 cups flour and the baking soda; stir into the sourdough mixture. Keep adding in as much of 1/2 to 1 cup flour as you can, mixing with a spoon.
On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball and place in a greased bowl.
Turn once to grease the top and cover with a clean cloth or plastic wrap. Let rise in a warm place 1 to 1 1/2 hours, or until doubled.
Punch down and divide the dough in half. Cover and let rest 10 minutes.
Grease two 9-by-5 inch loaf pans or one large baking sheet for 6-inch round loaves. Shape dough into desired shape.
Made X-shaped slashes with sharp knife. Cover and let rise about 1 hour, or until doubled.
Preheat the oven to 400 degrees. Bake loaves 35 to 40 minutes. Cool on wire racks.
