Originally Posted by fbi365
How do you make the naturally yeasted sourdough starter?
It is extremely easy to make sour dough starter. You simply mix equal amounts of standard white flour and water. Let it sit at room temperature for a few days and it will bubble up. The bubbling is a result of natural yeasts fermenting.
Store the starter in glass or plastic - not in metal. I put mine in a plastic bowl with plastic wrap over the top of it. Punch a few holes for the yeast to breath and store it in the refrigerator. Say you use a few cups of the starter in your bread. Simply feed the starter by adding new flour and water to your base starter. Let it sit out and bubble for a few hours or over night, then store it in the fridge.
Every time you use the starter for bread - feed it with new flour and water. No stress. Feed it once a month if you're not using it up in bread. It's really simple.
That's it. Now, if you make the mixture a little thicker with less water or more flour, it will get more sour. Also, if you use wheat flour it will get more sour. I like to normally use white flour, but feed the mixture or starter with wheat flour every three or four feedings.
NOTE: When you pull it out of the fridge after three weeks and look at it, it's ugly as heck. It has beer on top of it - literally. Just stir the beer in and it will be silky smooth and white - it's fine to use. In fact, it's better in taste every month you have it. I've had mine for over two years. It looks ugly sometimes. I give it a stir, feed it and use it. It's awesome.