Welcome to my latest obsession!
Sourdough
I am by no means an expert at making this delicious stuff, but I spent many nights reading blogs, and watching videos from the experts. After finding these resources overwhelming and confusing, I decided to create an easy to use guide that will get someone started on their sourdough making journey quickly and easily!
Equipment that is nice to have
- Digital Scale - capable of measuring to the 1 gram*
- Liquid Measuring Cup
- Silicone Spatula*
- Banneton
- Tea Towels
- Dutch Oven (rated for oven temp up to 500 degrees F)
- Razor or very sharp knife
- Food Scraper with rounded edges*
- Drain Strainer
- Bread Knife
Tips
- Use cold water to clean everything.
- When you cover to rest between folds, use a damp tea towel and keep in a warm draft free area between folds. (Or use reusable shower caps)
- You can use the starter right out of the fridge if it has been fed recently. However, if you are going to feed it anyway, plan to do so and use the feeding to create a levain for a bread you will mix up the same day.
- I feed my starter with a 50% White Flour + 50% Rye Flour. It makes a richer starter.
- Explore different scoring designs.
- Other resources to check when you are ready to enhance your knowledge, but keep in mind, what I have put together as a primer was a simplification of many of the research I have done and found to still produce quality loaves every time: https://www.youtube.com/watch?v=yTTynk20KCI
https://www.theperfectloaf.com/beginners-sourdough-bread/
https://littlespoonfarm.com/how-to-feed-maintain-store-and-backup-sourdough-starter/
- Do not use distilled water.
- If you increase your whole wheat ratio, increase water as whole wheat is dryer.
- Need some starter to get started? Let me know!
Get your starter here
Whether you want it fresh, frozen or dried, I have it all.
To revive dried starter:
You will need
- Package of dried starter
- Flour (use mostly white with rye or whole wheat mixed in, about 25%)
- Sugar (this time only)
- Water - Lukewarm (filtered, not distilled)
- A glass jar with lid or cover
- Spatula
Method:
Day 1
- Mix together 1/2 cup flour mixture + 1 Tablespoon sugar + about 1/2 cup water + starter in the jar with spatula.
- Cover and set out on the counter.
Day 2
- Just stir it up.
Day 3
- Add an additional 1/2 cup of flour mixture and about 1/2 cup water or less to make very thick, and mix well.
Day 4
- Add an additional 1/2 cup of flour mixture and about 1/2 cup water or less to make very thick, and mix well.
Day 5
- Reduce mixture by half and discard or use that half in a pancake recipe.
- Feed remaining half with 1 cup of flour mixture and enough water to make thick.
Day 6
- Starter is ready to use in a bread recipe!
- Store it on the counter with regular feedings or in the fridge and feed at least once a month.
Frozen Starter | Best option
I flash freeze this starter when freshly feed and at peek growth
Directions for Resurrecting
- Defrost in refrigerator for about two days.
Day 1
- In a clear glass 4 cup bowl with lid, pour starter (should be about 30 grams), 30 grams of filtered lukewarm water, and 30 grams of flour (a mix of 80% white flour and 20% Rye), and mix until totally combined.
- Scrap excess off walls of bowl and mark top edge of mixture with a marker on the outside of the bowl or with a rubber band.
- Let rest for 24 hours in a place out of any draft. (You might not see any activity the first or second day.)
Day 2
- Add 50 grams of filtered lukewarm water and 50 grams of flour (a mix of 80% white flour and 20% Rye), and mix until totally combined.
- Scrap excess off walls of bowl and mark top edge of mixture with a marker on the outside of the bowl or with a rubber band.
- Let rest for 24 hours in a place out of any draft. (You might not see any activity the first or second day.)
Day 3
- Today you should see some rise and bubbles forming.
- Add 70 grams of filtered lukewarm water and 70 grams of flour (a mix of 80% white flour and 20% Rye), and mix until totally combined.
- Scrap excess off walls of bowl and mark top edge of mixture with a marker on the outside of the bowl or with a rubber band.
- After about 6 hours, the mixture should have doubled, with lots of bubbles and smell good, this is a mature starter.
- Remove 160 grams and make 2 loaves following my basic loaf recipe.
- Then feed the starter 70 grams of filtered lukewarm water and 70 grams of flour (a mix of 80% white flour and 20% Rye), and mix until totally combined.
- Scrap excess off walls of bowl and mark top edge of mixture with a marker on the outside of the bowl or with a rubber band and let rest over night.
Day 4
- In the morning, mixture should be bubbly and smell good. This is a totally mature starter.
- If you wish to use and feed for one more day follow these steps:
- Remove 180 grams and discard, or use to make more loaves.
- Feed/Add 100 grams of filtered lukewarm water and 100 grams of flour (a mix of 80% white flour and 20% Rye), and mix until totally combined.
- Scrap excess off walls of bowl and mark top edge of mixture with a marker on the outside of the bowl or with a rubber band.
- Once doubled, about 6 hours, take out about 30 grams and store in refrigerator for weekly loaves following my basic loaf recipe, and divide and put the rest of the unused starter in smaller containers and refreeze or dry.
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