Creating a sourdough starter can seem intimidating, but adding sun-dried tomatoes gives it a delightful twist that’s worth the effort. This recipe brings a savory depth to your baking, perfect for elevating your homemade bread.
The combination of whole wheat flour and all-purpose flour gives your starter a robust flavor and a strong foundation. The lukewarm water helps to activate the natural yeasts. Sun-dried tomatoes add a rich, umami flavor that's slightly tangy and savory, while the honey introduces a subtle sweetness that balances the tomatoes and nourishes the yeast.
This sun-dried tomato sourdough is fantastic for sandwiches, especially with fresh mozzarella and basil. It also makes a great base for bruschetta or a flavorful addition to a cheese platter. Try pairing it with a hearty vegetable soup for a cozy meal.
Start by grabbing a large glass or plastic container. Avoid metal, as it can interfere with the fermentation process. Combine your whole wheat flour, all-purpose flour, and lukewarm water in the container. Stir until you have a smooth, lump-free mixture.
Next, add the sun-dried tomatoes and honey. Make sure the tomatoes are finely chopped and well drained to avoid excess oil in the starter. Mix everything until the tomatoes and honey are evenly distributed throughout the mixture.
Cover the container loosely with a lid or plastic wrap. It’s important to allow some air to circulate, so don’t seal it tightly. Leave it at room temperature, ideally between 70°F-75°F, for 24 hours. This is when the magic of fermentation begins.
For the next 6 days, you’ll need to care for your starter with daily feedings. Start by discarding half of the starter — this helps maintain a consistent level of yeast activity. Replace it with 1/2 cup of all-purpose flour and 1/2 cup of lukewarm water. Stir well to combine, ensuring a consistent texture.
By the end of the week, your starter should be happily bubbling and doubling in size after each feeding. That's when you know it’s ready to bake with!
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