Sun-Dried Tomato Sourdough Starter
An aromatic twist on the traditional sourdough starter, incorporating sun-dried tomatoes for a unique flavor profile, perfect for artisanal bread enthusiasts and home bakers alike.
Prep time: 120 hoursCook time: Serves: 8
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1 cup lukewarm water
1/4 cup finely chopped sun-dried tomatoes (oil-packed, drained)
1 tbsp honey
Instructions
1. In a large glass or plastic container, mix whole wheat flour, all-purpose flour, and lukewarm water until combined.
2. Stir in the finely chopped sun-dried tomatoes and honey until well incorporated.
3. Cover the container loosely with a lid or plastic wrap and let it sit at room temperature (70°F-75°F) for 24 hours.
4. Each day, for the next 6 days, discard half of the starter and feed it with 1/2 cup all-purpose flour and 1/2 cup lukewarm water, stirring to combine.
5. Once the starter shows consistent bubbling and doubles in size after feeding, it is ready for baking.
Storage
Store the starter in the refrigerator covered loosely with a lid, feeding once a week.
Reheating
Bring the starter to room temperature and feed it as usual before using in recipes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
