Difference between revisions of "Sourdough Starter"

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(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...)
 
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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?).
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 ==
== Source ==

Revision as of 11:29, 13 May 2008

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?).

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