Stella Love Cook Στέλλα Μάρκου Stella Markou
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Preparation time: Stir the mixture every 3 hours
Total time : 12 hours
Cuisine: Greek Cuisine
Author : Stella Markou
Components :
•2 large spoons full of flour for all uses is = (1 small cup : 120 gr)
•We don't want the water to be hot =
If we use hot water: They will die with the microorganisms from our Sourdough Starter so we will destroy it We want lukewarm water.A moderate temperature of 26 °C ( 80 °F ) is ideal.
•S.O.S Tips =
You will always remember the materials are not always the same.
Because gluten plays a clear role. So the water fluctuates.
1st time :
•2 large spoons full of flour for all uses is = (1 small cup : 120 gr)
•We used 3/4 and there was 1/4 glass of water left
2nd time :
•2 large spoons full of flour for all uses is = (1 small cup : 120 gr)
•1/2 glass of water
3rd time :
•We just mix we don't do anything We always put the Sourdough Starter on the bed or on the couch, we cover it very well with a blanket. Not on the kitchen counter. You will not move it. You will not press it. You will let it rest.
The difference between Sourdough Starter (Sourdough bread) and dry yeast (instant yeast) is: • That dry yeast (instant yeast) needs fast movements and we should not delay to then the result will always be successful.
     • While Sourdough Starter (Sourdough bread) needs preparation warm environment good cover and patience and care, so that we always have a successful result. .................................................................................................
When Does A Sourdough Starter Go Bad?
A starter should generally smell sweet and slightly from sour cheese, it should look light in color as well. If the starter begins to create spots of pink, green, or dark brown that go beyond the surface of the starter then that’s a sign of bad bacteria growth so the starter should be discarded. ................................................................................................................ The main differences between dry yeast ( instant yeast) and Sourdough Starter(Sourdough bread) are: Dry yeast ( instant yeast ) contains a specific microorganism, while Sourdough Starter (Sourdough bread) contains many types of microorganisms.