Sourdough Starter - Revision history

Frank: improve picture description

2008-05-16T23:55:42Z

improve picture description

Frank: see if I can finally get this image name right

2008-05-16T23:54:41Z

see if I can finally get this image name right

Frank at 23:54, 16 May 2008

2008-05-16T23:54:10Z

Frank at 23:52, 16 May 2008

2008-05-16T23:52:42Z

Frank: /* Method */ clarify feeding

2008-05-16T23:35:50Z

Method: clarify feeding

Frank at 11:29, 13 May 2008

2008-05-13T11:29:08Z

Frank: New page: == Ingredients == * Good (e.g., organic, stoneground) wholemeal flour (wheat or rye) * Good (e.g, filtered) water == Method == To make new sourdough starter, mix equal quantities by weigh...

2008-05-13T11:25:48Z

New page: == Ingredients == * Good (e.g., organic, stoneground) wholemeal flour (wheat or rye) * Good (e.g, filtered) water == Method == To make new sourdough starter, mix equal quantities by weigh...

New page

== Ingredients ==
* Good (e.g., organic, stoneground) wholemeal flour (wheat or rye)
* Good (e.g, filtered) water

== Method ==
To make new sourdough starter, mix equal quantities by weight of flour and water. 200g total is probably a good amount. Store in a non-metal container with a loosely fitted lid (to avoid explosion) at room temperature (18C - 25C). Each day, discard half the mixture and add equals parts flour and water to regain the original weight. The starter is ready when it doubles in size in about 6-8 hours. This should take about a week.

If stored at room temperature, the start culture should be fed daily. It can be kept in the fridge without feeding (maybe for 10 days?).

== Source ==
* Yoke Mardewi-Caddy (http://www.wildsourdough.com.au)
* Various internet sources
* My own experimentation

[[Category:Recipes]]
[[Category:Sourdough Bread]]

@@ Line 1: / Line 1: @@
-[[Image:starter culture.jpg|thumb|Active sourdough starter]]
+[[Image:starter culture.jpg|thumb|Active sourdough starter, made from wholemeal wheat and filtered water.]]
 == Ingredients ==
 * Good (e.g., organic, stoneground) wholemeal flour (wheat or rye)

@@ Line 1: / Line 1: @@
-[[Image:sourdough culture.jpg|thumb|Active sourdough starter]]
+[[Image:starter culture.jpg|thumb|Active sourdough starter]]
 == Ingredients ==
 * Good (e.g., organic, stoneground) wholemeal flour (wheat or rye)

@@ Line 1: / Line 1: @@
-[[Image:sourdough starter.jpg|thumb|Active sourdough starter]]
+[[Image:sourdough culture.jpg|thumb|Active sourdough starter]]
 == Ingredients ==
 * Good (e.g., organic, stoneground) wholemeal flour (wheat or rye)

@@ Line 4: / Line 4: @@
 == Method ==
-To make new sourdough starter, mix equal quantities by weight of flour and water.  200g total is probably a good amount.  Store in a non-metal container with a loosely fitted lid (to avoid explosion) at room temperature (18C - 25C).  Each day, discard half the mixture and add equals parts flour and water to regain the original weight.  The starter is ready when it doubles in size in about 6-8 hours.  This should take about a week.
+To make new sourdough starter, mix equal quantities by weight of flour and water.  200g total is probably a good amount.  Store in a non-metal container with a loosely fitted lid (to avoid explosion) at room temperature (18C - 25C).  Each day, ''feed'' the starter: discard half the mixture and add equals parts flour and water to regain the original weight.  The starter is ready when it doubles in size in about 6-8 hours.  This should take about a week.
 If stored at room temperature, the start culture should be fed daily.  It can be kept in the fridge without feeding (maybe for 10 days?).

@@ Line 7: / Line 7: @@
 If stored at room temperature, the start culture should be fed daily.  It can be kept in the fridge without feeding (maybe for 10 days?).
+To avoid having to seed a new sourdough culture, keep a little starter left over when baking bread, and add equal parts flour and water to make 200g again.
 == Source ==