How to Proof a Sourdough Starter
A great loaf of sourdough bread starts with a good sourdough starter. If the starter is not proofed correctly, the bread will not rise and you will be left with a loaf that may resemble a thick sheet of cardboard. The key to making good sourdough bread is using the starter to make a sponge. The sponge will rise, also known as proofing, showing that the yeast in the starter is active. Once the sponge is ready, you can make the bread.
Things You'll Need
- Bread recipe
- Sourdough starter
- Milk, water or other liquid
- 1 cup flour
Instructions
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Remove the amount of sourdough starter called for in your bread recipe. Be sure to feed the remaining starter after you have removed what you need.
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Allow the starter to come to room temperature.
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Stir the liquid ingredients in your recipe into the starter. Add 1 cup flour and stir to incorporate.
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Allow the starter to proof, or rise, until the mixture is full of bubbles. This can take between three and 24 hours.
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Add the remaining ingredients, knead and shape into a ball. Allow to rise until double. Punch the dough down and shape into loaves. Bake according to recipe directions.
Bread Recipes
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