Sourdough Starter
Who doesn’t love having fresh bread daily? The smell of fresh bread baking is irresistible and there is nothing better to accompany your breakfast, lunch or dinner.
It is easier than you may think. All it takes is flour and water and you will have a sourdough starter in about a week. From there, you have the option to make bread whenever it suits you!
Below is the recipe for the starter. In the next blog post ‘Sourdough #2’, there is a recipe to make the bread and a tutorial on the process. There is a link at the bottom of the page for The Clever Carrot. My recipes are from her Artisian Sourdough Made Simple cookbook which is amazing. She also has many tip on her website for baking sourdough and troubleshooting the starter when needed. I also recommend picking up for book which I will also link below.
Sourdough Bread Starter
Ingredients
- What you will need:
- A glass jar with a cover - .75L recommended
- Digital kitchen scale
- All purpose flour
- Wheat flour
- Warm water
Instructions
- Day #1: Combine 60g of whole wheat flour + 60g warm water in the jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
- Day #2 No need to do anything. Just let your starter rest for another day on the counter. You will start feeding it tomorrow.
- Day #3 start feeding your starter. Remove and discard half of your starter which will be 60g. You will then be left with 60g. Then add 60g of flour and 60g of warm water and stir until smooth. Let rest for 24 hrs.
- Day #4, 5, 6 - repeat the process from day #3. As the yeast begins to develop, the starter will rise and form bubbles. When the starter starts to fall from the rise it is time to feed the starter again.
- Day #7 Your starter should now be active! You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant.
Notes:
Storing your starter: You may leave your starter out at room temperature if you plan on using it often. If left on the counter you will need to feed your starter at least daily
You can also store it in the fridge for less often use. It will need to be fed weekly if kept in the fridge.
