Alaska Sourest Dough Starter
Discover the tangy charm of homemade sourdough with this foolproof *Alaska Sourest Dough Starter* recipe! Crafted with just three simple ingredients—unbleached all-purpose flour, filtered water, and optional plain yogurt for an extra tang—this starter is a gateway to baking artisan-quality sourdough bread and beyond. With a preparation process spanning 5 days, you'll cultivate a bubbly, fragrant, and robustly tangy starter that's perfect for crafting loaves, pancakes, and more. The straightforward feeding routine ensures your starter thrives with minimal effort while delivering maximum flavor. Whether you're an experienced baker or a sourdough novice, this recipe is your ticket to mastering the art of naturally leavened baking. Ideal for exploring fermentation techniques right at home, this recipe brings a taste of rustic Alaska directly to your kitchen.
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Ingredients
- 120 grams Unbleached all-purpose flour
- 120 milliliters Filtered water (room temperature)
- 15 grams Plain unsweetened yogurt (optional, for extra tang)
Directions
Step 1
Day 1: In a clean glass or ceramic bowl, combine 120 grams of unbleached all-purpose flour and 120 milliliters of filtered water. If you want an extra tangy flavor, mix in 15 grams of plain unsweetened yogurt. Stir together until a thick, smooth batter forms.
Step 2
Cover the mixture loosely with a clean kitchen towel or plastic wrap to allow airflow but prevent debris from entering. Rest at room temperature (around 20-25°C / 68-77°F) for 24 hours.
Step 3
Day 2: After 24 hours, check for any bubbles indicating fermentation has started. Discard half of the mixture (around 120 grams) to maintain a manageable size, then feed the remaining mixture with 60 grams of unbleached all-purpose flour and 60 milliliters of filtered water. Stir thoroughly, cover loosely, and let it rest at room temperature for another 24 hours.
Step 4
Days 3-5: Repeat the feeding process daily—discard half the starter, then mix in fresh 60 grams of flour and 60 milliliters of water. By Day 4 or 5, the starter should be bubbly, smell tangy, and expand significantly within a few hours of feeding, indicating it's active.
Step 5
Once the starter is active, it's ready to use for baking! Store it in the refrigerator if used less frequently, and feed it at least once a week to maintain its health.
Step 6
To use, bring the starter back to room temperature and feed it 4-6 hours before incorporating it into recipes like sourdough bread or pancakes.
Nutrition Facts
| Serving size | 241.7 grams (241.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 437 |
| Total Fat 1.20g | 2% |
| Saturated Fat 0.20g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 91.60g | 33% |
| Dietary Fiber 3.20g | 11% |
| Total Sugars 0.30g | |
| Protein 12.40g | 25% |
| Vitamin D 0IU | 0% |
| Calcium 18mg | 1% |
| Iron 1mg | 8% |
| Potassium 128mg | 3% |
Source of Calories