American · Bread · 10080 min
خميرة الساوردو الطبيعية
A sourdough starter is a living culture of wild yeast and lactic acid bacteria that you raise from nothing more than flour, water, and about a week of once-a-day stirring. This method kicks off with whole wheat flour — its bran carries a dense population of wild microbes — then switches to unbleached all-purpose flour for clean, predictable feedings. The payoff is a jar of bubbly, tangy, yogurt-scented leavening that can raise bread for years if you keep it fed.
breadamericanfermentation
