Sourdough Starter Recipe
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Ingredients: |
Ingredients: 4 ½ cups (24 ¾ ounces) whole-wheat flour
5 cups (25 ounces) flour, plus extra for maintaining starter
Water, room temperature
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Directions: |
Directions:Combine whole-wheat flour and flour in large container with a lid. Using wooden spoon, mix 1 cup (5 ounces) flour mixture and ⅔ cup (5 ⅓ ounces) room-temperature water in glass bowl until no dry flour remains. Reserve remaining flour mixture. Cover with plastic wrap and let sit at room temperature until bubbly and fragrant, 48 to 72 hours.
Measure out ¼ cup (2 ounces) starter and transfer to clean bowl or jar; discard remaining starter. Stir ½ cup (2 ½ ounces) flour mixture and ¼ cup (2 ounces) room-temperature water into starter until no dry flour remains. Cover with plastic wrap and let sit at room temperature for 24 hours.
Repeat this process every 24 hours until starter is pleasantly aromatic and doubles in size 8 to 12 hours after being fed, 10 to 14 days. At this point starter is mature and ready to be baked with, or it can be moved to storage. (If baking, use starter once it has doubled in size during 8 to-12-hour window. Use starter within 1 hour after it starts to deflate once reaching its peak.)
Measure out ¼ cup (2 ounces) starter and transfer to clean bowl; discard remaining starter. Stir ½ cup (2 ½ ounces) flour and ¼ cup (2 ounces) room-temperature water into starter until no dry flour remains. Transfer to clean container that can be loosely covered (plastic container or mason jar with its lid inverted) and let sit at room temperature for 5 hours. Cover and transfer to refrigerator. If not baking regularly, repeat process weekly.
Eighteen to 24 hours before baking, measure out ½ cup (4 ounces) starter and transfer to clean bowl; discard remaining starter. Stir 1 cup (5 ounces) flour and ½ cup (4 ounces) room-temperature water into starter until no dry flour remains. Cover and let sit at room temperature for 5 hours. Measure out amount of starter called for in the recipe and transfer to second bowl. Cover and refrigerate for at least 12 hours or up to 18 hours. Remaining starter should be refrigerated and maintained as directed. |
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Notes: |
Personal
Notes: It is okay to occasionally miss a daily feeding when starting the sourdough starter, but do not let it go for more than 48 hours. For the best results, weigh your ingredients and use organic flour and bottled or filtered water to create the starter. Once the starter is mature, flour should be used to maintain it. Placing the starter in a glass bowl will allow for easier observation of activity beneath the surface. Discarding some starter before each feeding gets rid of waste and keeps the amount of starter manageable.
For a longer-term break, feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge. Alternatively, smear your starter on a silpat mat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve ¼ cup of the flakes in 4 ounces of water and stir in 4 ounces of flour. Continue feeding the starter until it is active again.
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