Calling all you newly appointed teacher’s aids (aka parents)! 🤪😂
Who wants to join me for a science experiment at home? A SOURDOUGH STARTER SCIENCE EXPERIMENT. Grab some organic, stone-ground flour (white or whole-wheat), a kitchen scale and a glass measuring cup or bowl, and let’s have some fun! I will post directions each day starting on Wednesday morning. And you know where this experiment ends up, right?! HOMEMADE SOURDOUGH BREAD!! 😋
Please share with anyone who would like to learn too! Can’t wait to have some science fun with you!
NOTE: Stone-ground flour brands that are found in most grocery stores are Bob’s Red Mill and King Arthur. Stone-ground flour is important when making a sourdough starter because the micro-organisms that naturally exist in flour are preserved in the stone-ground process vs. the mill-ground process, which exposes the flour to more heat and may kill off some of the natural microorganisms. Also, make sure you buy the ORGANIC flour for this starter experiment. Organic Flour has more of the microorganisms present in the flour and will provide better results. You will need about 5lbs of flour.