Kombucha Sourdough Bread Starter
Sourdough bread is a favorite treat in our home! When done correctly, sourdough can be a wonderful option to add a healthy treat to your meals! Sourdough bread is rich in B vitamins and is delicious with some pastured butter.
I know you may think that baking bread is just too time consuming, but it really isn’t! It just takes some planning and you too can make homemade bread!
I like this starter because it allows the starter to happen quickly with almost no failure. I have given you a link below for a bread recipe and more information to understanding sourdough and its benefits.
Read through this easy recipe and then get started! It just takes a few minutes of planning after work or in the morning before you head out! The cookbook that inspired me with this recipe is the Whole Life Nutrition Cookbook. If I were to write a cookbook, this would be it! Check it out here.
KOMBUCHA SOURDOUGH STARTER
What you will need for your starter
- 1 Quart Mason Jar (and 1 gallon glass jar for increased sized starter)
- 1 Cup Flour of choice (Einkorn, sprouted or gluten free)
- 1 Cup Plain Kombucha (You can use the Raw Kombucha from the store if I don’t have any at home)
- More flour and water for feeding
- Place 1 Cup of flour and 1 Cup of Kombucha into your quart jar. Whisk together and then place a piece of cheese cloth or thin towel over the top and secure it with a rubber band. Let the jar rest on your kitchen countertop or in the pantry away from sunlight for 24 hours.
- Afer 24 hours, add 1/4 cup of flour and 1/4 cup of water and whisk together. You will keep feeding your starter like this 2 times a day or every time you see a dark layer of liquid form at the top. This layer indicates that your starter needs to be fed.
- By day 3 or 4, begin using more flour and water ratio to feed your starter. Increase the amount to 1/2 cup flour and 1/2 cup water. At this point, you will need to transfer your starter to a larger gallon glass jar.
- By day 5 or 6 you should have an active bubbly starter. Increase your flour and water amount to 1 Cup flour and 1 Cup water.
- At week 2 and especially at week 3, your starter is ready to be used for baking bread!
- As you keep your starter, you will continue feeding it daily. If you go on vacation or can not continue feeding it daily, you can put a lid on it and place it in the refrigerator. You will only have to feed it every 2-3 weeks with the 1 cup of flour and 1 cup of water or when you see the film on top.
Once you are ready to make your bread, feed your starter and when it begins to bubble, scoop out what you need for your recipe. Here is a sourdough bread recipe to get you started. Enjoy!