If the microbes aren’t properly fed and cared for, they can either die or, if refrigerated, simply go dormant. Adding water and food to the starter brings down the alcohol/vol as well as raises the pH, plus it gives the microbes food to eat and reproduce. The acids and alcohols that accumulate in a starter can actually kill off the microbes if left alone for too long, so it is important to dilute them with occasional feedings. You need to feed it and make sure it is well groomed. Keeping a starter alive is much like keeping a pet alive. That symbiotic colony of microscopic bugs lives in what we call a starter-a mixture of flour, water, and the fungi and bacteria we need for that characteristic sourdough taste. Suffice it to say that sourdough is made by using a culture of wild yeasts and bacteria that work together to form the gasses and flavoring elements that give sourdough its texture and flavor. (Or you can skip straight to the recipe for sourdough bread.) Sourdough starter/levain Sourdough bread is made in six basic steps: In this post, we’ll examine the mechanics of sourdough baking, including the need for both time and temperature awareness in making easy, fantastic sourdough bread. And while I’m not here to criticize sliced bread, I do think that reexamining the ease with which you can make quality artisan-style bread is worthwhile. But bread is intimidating for many people to make, and so most of us rely on the store-bought stuff. Everyone loves a fresh, warm loaf spread with softened butter and maybe some quality jam. There’s nothing like freshly baked bread to make your home smell amazing.
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