Sourdough Starter

Making a Sourdough Starter is not hard but it does take some time and dedication. You have to feed it everyday around the same time the sourdough. But there were some days I neglected my baby sourdough and it was fine. I mainly felt bad for not feeding it but noticed no huge effect.

This process can be any where from 7 days to 150 days. When I made the sourdough starter I fed it 18 days. 

 

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Recipe:

 For the starter:

White All-Purpose Flour 1,140 grams

Whole-Wheat Flour: 1,140 grams ( I used the wheat I harvested from the farm I work at)

Water 500g

 

1. To make the Starter: combine the white bread flour with whole-wheat flour and set aside for many future feedings. Place 500g lukewarm water in a medium bowl. Add 315 grams flour blend (reserve remaining flour blend), and mix with your hands until mixture is the consistency of a thick, lump-free batter and cove with a cloth. Let rest for about 2 days in a cool, dark place until bubbles form around the sides and on the surface. A dark crust may form over the top. Once bubbles form, it is time for the first feeding. 

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 2. After two days remove 75 grams and discard. Feed with 150g of the reserved flour blend and 150g of warm water. Mix until smooth. Repeat every 24 hours at the same time every day for 15 to 20 days. Once it ferments predictably (rises and falls throughout the day after feedings), it’s time to make the leaven.

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 Keep feeding your baby

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And feeding…

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It’s still hungry…but it is starting to get thicker and smells lovely

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3. Ready to make the Leaven: The night before you plan to make the dough, discard all but 1 tablespoon of the matured starter. Feed with 200 grams reserved flour blend and the 200 grams warm water. Cover with a kitchen towel and tuck it into bed. Let rest in a cool, dark place for 10 to 16 hours. 

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 Then you are ready to make the bread. Next week, I will have a blog post on how this fantastic sourdough bread is made. Because I am craving grilled cheese on sourdough bread. This base I will also be making croissants from.

 

I also learned I am not ready for a little kid because there were days I neglected my sourdough so I am not fit to be a mother yet.

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This recipe I adapted from Chad Robertson from Tartine Bakery

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