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Sourdough starter
Sourdough starter

Before you jump to Sourdough starter recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.

Until fairly recently any individual who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone’s active contribution. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. Continue reading for some ways to go green and save energy, generally in the kitchen.

A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

The kitchen alone provides you with many small methods by which energy and money can be saved. Green living is not that tough. Largely, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to sourdough starter recipe. You can have sourdough starter using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Sourdough starter:
  1. You need 1 Day
  2. Take 25 g water
  3. Take 25 g plain flour
  4. Take 2 Day
  5. Get 50 g water
  6. Get 50 g plain flour
Steps to make Sourdough starter:
  1. Add flour and water to a suitable lidded container and stir until well combined.
  2. Pop the lid on and leave in a warm spot out of direct sunlight.
  3. Day 2, you will find the mixture is thickened and begins to show some small bubbles and separation. Simply add 50g flour and 50g water and stir into mixture. Pop lid back on and pop it back in the warm spot.
  4. Day 3 you may decide to remove a tablespoon or two from the mixture so you don't end up with too much. Once you gave done this put the discard aside and use it to make pancakes or in another recipe. Some people throw it away but I hate to waste!
  5. Weigh the remaining sourdough starter. Whatever the weight you aim to double it by adding half the amount of water and half flour.
  6. Keep using the same type of flour. Don't for example start with plain flour then switch to wholemeal.
  7. Each day the starter will look a little unpleasant. It will begin to have a sour smell and when hungry will produce a watery yellowish substance called hooch. This can be carefully discarded before feeding with flour and water.
  8. If you want to keep track of activity, since it's best used when active to make bread, pop a post it on container to mark the top of the mixture. You can then easily see if it has grown in size.
  9. If you want to wait before the next feeding, for example if you run out of flour, just pop it in the fridge.
  10. Keep maintaining it this way and it will last a very long time. Just use what you need in the recipe. If however you notice any black spots, this is mould and you need to throw it away and start over. This hasn't happened to me so far.
  11. Some people like to name their pet yeast too lol.

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