The main dish for Italian Mediterranean dieters is feeding sourdough starter bread dough processed with fermentation. It has a slightly sour taste and is similar to regular bread.
Really to make bread dough requires a long way, containing sticky flour fermented about 7 – 14 days. This makes me can’t wait for the perfect dough result. If you make it step by step, it will ultimately produce a satisfying one.
To make Feeding Sourdough Starter I made it with 3 ingredients namely wheat flour, breadcrumbs, and water with the same measure.
The reason I added wheat flour to it is that in addition to being a flavor enhancer, this flour also has many benefits because there is content in it. Wheat contains high flavonoids and antioxidants, nutrients in this wheat are thought to play a role in maintaining vascular health and reducing the risk of developing the disease.
The middle is soft, elastic, and frothy. You’ll be addicted to it. You can use this bread as:
- Bread pieces can be served with Slow Cooker Irish Instant Pot Beef Stew which has a savory and warm taste, the delicious aroma makes you can’t bear to eat it.
- Grilled chicken companion dish, will make a crispy and chewy dish if enjoyed together.
- Diced Sourdough bread will be delicious if varied with cheese.
- Cream soup is a suitable food if served with this bread. You can crumble it and make it as a topping.
- You can serve this bread with pudding, this is my favorite breakfast.
How To Make Feeding Sourdough Starter Recipe
The main dish for Italian Mediterranean dieters is feeding sourdough starter bread dough processed with fermentation.
- Wheat flour
Instruction Feeding Sourdough Starter
- combine 120 g of wheat flour and 120 g of water.
- Stir the dough using a wooden spoon, resulting in a stiff texture.
- Once dry add a little water until wet.
- After that, store the dough in a container, cover tightly using plastic, and store it in a cool place for 2 days.
- The dough stored will turn thick and bubbly.
- Set aside 1/2 Streater batter.
- Put 60 g of breadcrumbs and 60 g of water.
- Stir until everything is mixed and cover again using plastic.
- Store at room temperature for 24 hours.
- Discard the dough again about 120 g.
- Then add 60 g of breadcrumbs and 60 grams of water.
- Then close again using plastic. do not get too tight to get the gas out.
- Store back at room temperature for about 24 hours.
- Check the activity of the dough, if the dough expands this dough has been successful. But otherwise, you have to repeat the previous step until it reaches this stage.
- Discard it 120 g, re-enter the breadcrumbs and water according to the 4th measure.
- You now have 60 g of starter active, cover back using plastic, and let stand for 4 hours at room temperature.
- Next, you can bake bread, you can do it and develop it by giving flour and water. For the best results, you can cool it back overnight and start developing it the next day.
- Put the dough on a table that has been sprinkled with a little flour.
- After that round the dough and pull all four sides to the middle until it forms a firm skin.
- Place the dough in the middle of the baking paper with the end of the dough facing down.
- Then place in a bowl, cover, and let the dough expand for 45 minutes.
- On the other hand, preheat the oven to 450 degrees F.
- Once well inflated, cut over the dough using a sharp knife to form bread.
- Transfer the dough into a closed dutch oven and bake for 20 minutes, open the lid and bake again for about 30 minutes. to reach a temperature of 210 degrees F.
- Remove the bread from the oven and rest on a rack.
- Once cool, slice the bread and serve.
- If you don’t plan on using it right away, you can feed it again to duplicate it and keep it for 1 hour in the fridge.
- Your starter will mature over the next few weeks and can increase strength and taste.
- After 2 weeks you can save 240 g and must feed at least 3 times a week.
- And the bread made from it will be softer and perfect.
- You can even feed once a week.