Van Ron Family's Ancient Original Sutch Sourdough Starter
Day 1
Mix 8 heaping tablespoons 100% whole
wheat flour with enough warm distilled
water to make a thick, porridge-like
mixture.
Cover this mixture with a moist towel
and let it rise in a draft-free warm
location for 24 hours.
(You can double this recipe
at your convenience and
keep half of it in the
refrigerator).
Day 2
Stir the mixture 3 times a day.
Day 3
Stir the mixture again 3 times a day.
Day 4
Add 3 heaping tablespoons of 100% whole
wheat flour and a bit of warm distilled
water.
Stir this mixture again 3 times daily.
Day 5
Same as Day 4!
Day 6
The dough is ready when you see little
bubbles coming from the mixture.
Use distilled water for sourdough, if
you have very hard water.
Don't be fooled by the sour smell (like
barf) of this mixture, this is what the
dough needs to rise and provides the sour
taste to the bread, which taste really good.
Use this starter as you see fit or with
an Original Sourdough Bread Recipe.
Tony Van Ron's Notes:
This particular starter originates
from The Netherlands and was used by
my family for generations, so a very
long time (pre 1900), before the
ready-to-use dry yeast now found in
every supermarket.
Through the very long rise time
(5 to 6 hours) most of the nutrients
will be partly broken down which means
that it will be better absorbed by the
body.
Shared by Tony Van Ron
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