Make Sourdough with Happy Hippy Mama

So we jumped on the sourdough bandwagon and gave it a try!  Although one batch was quite good the others have been a bit dense and hard.  I used the recipe from the adorable website Pinch my Salt (https://pinchmysalt.com/how-to-make-a-sourdough-starter-day-one/.) I highly recommend taking a look at the website it is so you cute and you won't be sorry!

Here is the recipe for the starter I got from her: 

HOW TO MAKE A SOURDOUGH STARTER INGREDIENTS

• 5-pound bag unbleached all-purpose flour
• 1 cup whole wheat flour or whole rye flour
• 1 1/4 cups pineapple juice
• filtered or bottled water*

 INSTRUCTIONS

1. Day One: In a small bowl, mix one cup of whole wheat or whole rye flour with 3/4 cup (6 oz) canned pineapple juice (at room temperature) until all of the flour is hydrated. Scrape mixture into a quart-size wide mouth glass container, such as a jar or glass measuring cup. Mark the level of the starter with a piece of tape or rubber band. Cover the container with a paper towel, cheesecloth, or coffee filter and secure with a rubber band. Leave at room temperature for 24 hours.
2. Day Two: You probably won't notice much change at this point. Scrape the contents of the jar into a mixing bowl and add 1 cup of unbleached all-purpose or unbleached bread flour plus 1/2 cup pineapple juice (make sure juice is room temperature). Mix until all ingredients are evenly distributed. Wash and dry your glass container and scrape the mixture into the container. Mark and cover the container just like day one. Let sit at room temperature for 24 hours.
3. Day Three: You may notice some activity at this point. The mixture may have risen some and there might be bubbles. Regardless of whether you notice any fermentation or not, discard half of the mixture (or give it to a friend to cultivate), and mix the remaining half with 1 cup of unbleached all-purpose or bread flour and 1/2 cup filtered water (make sure water is room temperature). Wash and dry your container and scrape the mixture into the container. Mark and cover as before. Let sit at room temperature for 24 hours.
4. Day Four: The mixture should have at least doubled in size at this point. If it seems to be sluggish and hasn't doubled in size, allow it to sit at room temperature for another 12 to 24 hours. Otherwise, repeat instructions for Day three.
5. Day Five: Feed the starter (repeating day three instructions) first thing in the morning and then again in the evening (about 12 hours apart).
6. Day Six: If your starter has been very active and always doubles in size (or more) between feedings, then your starter is ready to bake with. You may also choose to refrigerate your starter at this point and slow down the feedings to once a week. If you'd like to bake some bread, here is a basic sourdough bread recipe to get you started. If your starter still seems a little sluggish, continue with the twice-daily feedings as above.
7. Day Seven: Same as above.

  NOTES

 *The reason I suggest filtered or bottled water is that chlorinated water straight from the tap might make it more difficult for your starter to get going. Some people have had no trouble using filtered water, but if you're going to invest the time in creating a sourdough starter from scratch, why take any chances? I filter my tap water through a Brita water pitcher. Any cheap bottled water would be fine, too. The only thing we're trying to avoid is chlorine. If you know that your tap water is not chlorinated, feel free to use it without filtering it.

Now once the starter is going you will have to find a basic bread dough recipe and use the starter in the dough.  It seems like a lot of work because it is. :)  It is fun though! lol

If you have any secrets or decide to give it a try please let me know how it goes!  Drop me an email at HappyHippyMama@yahoo.com or keep the conversation going over on Facebook at Happy Hippy Mama.  Check out our photos and see one of our OK-ish loaves and my very active starter. 

Happy baking!