This video recipe will demonstrate how to make a sourdough starter, also known as a natural levain or yeast culture. The process is fairly simple and straight forward but it does require that you pay attention to some visual cues and feed the starter on a regular basis for about the first week of its life or until it is strong enough to levain your first loaf of sourdough bread. In an upcoming audio lecture, (Eipsode 21 of The Stella Culinary School Podcast), we will be discussing the actual science behind sourdough starters and different strategies for creating, feeding and storing. The type of sourdough starter demonstrated in this video is a poolish, meaning that it's 100% hydration or a 1:1 mixture of flour and water. The basic process is warm water is mixed with flour, allowed to ferment at room temperature for about 48-72 hours (until yeast activity is seen). Once the starter is active, it is then strengthened by removing some of the starter and "refreshing" it by feeding equal amounts of flour and water. If you have questions about this process, please feel free to ask them in the comment section below. There will also be more information available on this episode's show notes page as new sourdough bread recipes, videos and lectures are released, so don't forget to bookmark and check back in a few weeks. Show Notes: www.stellaculinary.com
http://www.youtube.com/watch?v=5F86r7ByDFM&hl=en
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