The easiest way to acquire a sourdough starter is to make your own by adding water to flour and wait for natural spores that are everywhere to ferment a water /flour mix. After a few weeks of evolution it will assume a balanced character for your kitchen.
Recipe & instructions to make starter .
Leavening starter, 1/2 cup flour +1/2 cup warm water
mix well and let set 1 day, then second day add another batch, 3th day again. by the 4th day it should be working well enough to use, remove 1cup to make leavening, you should remove a cup of starter every day or two and replace with new ingredients or put container under refrigeration to slow it’s action, After the mother reaches the character that you like freeze a bit to save it in case you forget to feed and nurture it. This bit will be helpful in quickly reestablishing your starter.
add 1/2 cup water and 1/2+ cup flour as makeup for 1 cup removed
Bread ingredients, per cup flour:
3/4 cup warm water (80F)
1/4 cup starter, mix with half cup of the warm water
1/4 teaspoon salt mix with 1/4 cup warm water
best bread making temperature 75-78 degrees F
Ingredients for 2 loaves;
(6 cups = 2 – 4x 4 x 8inch or 2 – 7inch diameter loaves) nearly 4 pounds total
#1 – mix cup of leavening with 2 cups warm water + 2 heaping tablespoon sugar (starter) and then let it rest a bit, stir a few times to keep it mixed while yeast works
#2 – mix in 5 cups flour with water/leaven mix (to make sponge )
let set 1 – 4 hours to grow sponge
#3 – add 1 teaspoon salt to a cup of warm water
(salt improves the strength of the gluten as well as the bread flavor
but limits the speed of the yeast multiplication)
and mix salt water well with sponge
start working liquid sponge and adding flour (about 2 cups) to dry out dough ball, until liquid sponge gets to be a strong dough ball. Let rest covered for at least an hour.
#4 – knead 30 minuets/ rest 30 minuets while adding flour to dry dough ball
let rest half an hour then knead and add flour again, up to 6 times
# 5 – let rest, hour or more, then divide and shape and let rest half hour
finish kneading and shaping and then let rest for proofing 1-4 hours
or overnight in refrigerator before baking
pre heat the cooking container to 475F before putting the dough loaf in it
start baking at 475F covered for 30 minuets then bake at 450F for 30 minuets
then remove lid and bake to desired browning.
add to 3 cups sponge from above
half cup milk
half cup butter
1 cup sugar
3 large eggs
work in soft flour , about 1 cup plus