Homemade bread is delicious, and it’s pretty easy to make. Yeast makes bread light and fluffy. If you bake bread (or even if you don’t) you probably know that you cann buy yeast in foil packets at the supermarket. This yeast can be stored for a relatively long time. Did you know that was not always the case? People have been baking bread for thousands of years. Supermarket and foil packets of yeast are recent developments.

When people first started making bread, it probably wasn’t leavened (tortillas are an example of a flat bread). Somone probably left the batter out for a while, and wild yeast (which are everywhere) started to grow. Over time, people learned how to make bread rise, but they didn’t know to isolate the yeast (or even what yeast was). So, how did they keep the leavening their bread?

Yeast are too small to see, but yeast cells are present in the atmosphere around us. To get them to grow so you can use them when you need them, just provide them with some food. It’s simple—make a solution of flour and water and the yeast will come. Keep feeding the mixture over time the number of yeast will grow until you have enough to make bread. Once you’ve grown some yeast, you can keep your supply going, by keeping a little bit out of your bread and feeding and storing it properly. Then you can make bread whenever you want!

Why is sourdough bread sour? In addition to the yeast that grow, bacteria also grow in the flour and water. Don’t worry—these are not harmful bacteria—they are similar to the bacteria that turn milk into yogurt. The bacteria create lactic acid that lowers the pH of the starter and gives it a sour taste. The acid also helps keep the starter from spoiling, even when it is kept at room temperature.

 Raising wild yeast in your kitchen!

Make Your Own Sourdough Starter

Flour Water (filtered/non-chlorinated
Glass or ceramic container

Day 1:

Combine 1 cup of flour and 1/2 cup of water in a glass or ceramic container. large glass measuring cup works well. Stir until all the flour is moistened but don’t worry if there are lumps. Cover the container loosely so air can circulate but dust, etc. won’t fall into the starter. Put the starter in a warm place (over 70 o F)

Day 2:

Make your observations:

After the starter has been sitting for about 24 hours, make your observations. Has the starter’s appearance changed? Do you see bubbles? Bubbles indicate that yeast are producing carbon dioxide. The mixture will start to smell.

Feed your starter:

Measure 1/2 cup of starter (discard the rest). Add 1 cup of flour and 1/2 cup of water to the starter. Mix well and let it sit at room temperature.

Day 3 – 6:

Feed your starter twice a day (morning and evening is best). Keep making observations! A thin liquid may appear on top, this is a normal part of the process and you can either carefully pour it off or stir it back into the starter. You should start seeing more and more bubbles each day.

Bake!

You can use your starter in any recipe calling for sourdough starter. The Internet is full of great ideas. If you want to keep your starter (like a pet) put 1/2 cup aside. Store it in the refrigerator and feed it once a week. Then you can keep baking delicious bread.