Make your own sourdough starter
How to make your own sourdough starter in about a week, with just flour and water, in just 5 minutes per day.
via amazon.com
Ingredients
- 100 g unbleached all purpose flour
- 100 g rye flour
- 250 g water
Equipment
- glass mason jar
- digital scale
Instructions
Mix 50 g unbleached all purpose flour , 50 g rye flour and 150 g water into a glass mason jar or glass pyrex. I prefer a vessel with lower walls than a mason jar. Weigh these using a digital scale . Cover with a loose fitting lid
Every 24 hours remove half of the starter and add 50 g unbleached all purpose flour , 50 g rye flour and 100 g water
Repeat this process for up to 2 weeks until starter becomes bubbly, active, and doubles in size about 5 hours after feeding.
If baking every day, continue to feed starter every day. Otherwise, if cooking weekly, keep in fridge and feed weekly. Make levain for loaves using discarded starter when feeding.
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It's much easier and more economical to keep your sourdough starter in the fridge if you only bake a few times per week, but it requires some planning.
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---
title: Make your own sourdough starter
description: How to make your own sourdough starter in about a week, with just flour and water, in just 5 minutes per day.
source: https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=5300e43d60cfb8b95202ef018574abce&camp=1789&creative=9325
tags: [bread, fermented, sourdough]
cuisine: american
difficulty: easy
rating: 4.5
---
Mix @unbleached all purpose flour{50%g}, @rye flour{50%g} and @water{150%g} into a #glass mason jar{} or glass pyrex. I prefer a vessel with lower walls than a mason jar. Weigh these using a #digital scale{}. Cover with a loose fitting lid
Every ~{24%hours} remove half of the starter and add @unbleached all purpose flour{50%g}, @rye flour{50%g} and @water{100%g}
Repeat this process for up to 2 weeks until starter becomes bubbly, active, and doubles in size about 5 hours after feeding.
If baking every day, continue to feed starter every day. Otherwise, if cooking weekly, keep in fridge and feed weekly. Make levain for loaves using discarded starter when feeding.