Making a Sourdough Starter

Sourdough is the name given to a natural process of fermentation used most often to leaven bread and other doughs. It is an ancient process that at its most simple involves mixing flour, water and salt and waiting hours or days and then baking the mix.

The act of combining flour and water and leaving it to ferment will create a starter that provides the natural leavening for the dough. Wheat or rye flours are commonly used to make a starter and the yeast and bacteria that are naturally present on the grain are harnessed, concentrated and trained to behave in a predictable way.