Sourdough Starter

READY IN: 168hrsYIELD: 1 starter

INGREDIENTS

  • Sourdough Starter
  • 100gwhole wheat flour or 100 g whole grain rye flour
  • 125gwater
  • Starter Feeding
  • 50gwhole wheat flour or 50 g whole grain rye flour
  • 50gall-purpose flour
  • 115gwater
  • NUTRITION INFO

    Serving Size: 1 (440) g

    Servings Per Recipe:1

    Calories: 690

    Calories from Fat 37 g 6 %

    Total Fat 4.2 g 6 %

    Saturated Fat 0.7 g 3 %

    Cholesterol 0 mg 0 %

    Sodium 11.2 mg 0 %

    Total Carbohydrate145.7 g 48 %

    Dietary Fiber 17.3 g 69 %

    Sugars 0.8 g 3 %

    Protein 24.9 g 49 %

    DIRECTIONS

  • Day 1:
  • You’ll need two large 1 quart wreck jars for this process. First step is to weigh each jar (without the lid) and write that number on the bottom or somewhere else handy. This will be useful when we go to do the feedings each day.
  • In the morning, combine 100 grams whole wheat flour or whole grain rye flour with 125 grams water in one of the jars, with a small rubber spatula until well combined. You want the water to be around 80°. Place the lid on (without the rubber insert or the clips) and keep in a warm spot. I like to place it in the oven, turned off, with the light turned on to create a slightly warm environment. Let the mixture rest for 24 hours.
  • Day 2:
  • In the morning, place the second, empty jar on the scale and tare to 0 grams. Add in 75 grams of the starter mixture from the day before and discard the rest. Then add in 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°) water. Mix well with a small rubber spatula, place the lid on and keep in the same warm spot for another 24 hours. Clean out the first jar and set aside for the next day.
  • Day 3:
  • In the morning, place a new, clean jar on the scale and tare to 0. Add in 75 grams of the starter from the day before and discard the rest. Then add in 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°) water. Mix well with a small rubber spatula, place the lid on and keep in the same warm spot for another 24 hours. Clean out the other jar and set aside for the next day.
  • Day 4:
  • At this point you might start to see some activity. Don’t be discouraged if you don’t. Be patient and continue on schedule as directed. This is also the first day when you’ll be doing two feedings, one in the morning and one in the evening before bed.
  • In the morning, place a clean jar on your scale and tare to 0. Add in 75 grams of the starter from the day before and discard the rest. Then add in 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°) water. Mix well with a small rubber spatula, place the lid on and let rest for 12 hours.
  • After 12 hours, before bed you can proceed with the second feeding of the day. At this point you can begin using only one jar. Discard down the contents to 75 grams of starter (this is where the jar weight you wrote down comes inches You’ll add the jar weight to the 75 grams of starter and go off of that number). Then add in 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°) water. Mix well with a small rubber spatula, place the lid on and let rest overnight.
  • Day 5 and 6:
  • In the morning, discard down the contents of the jar to 75 grams. Then add in 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°) water. Mix well with a small rubber spatula, place the lid on and let rest for 12 hours. Before bed, repeat with the same measurements and let rest overnight.
  • Day 7 and onward:
  • On the morning of the 7th day, discard down the contents of the jar to 50 grams. Then add in 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 100 grams warm (80°) water. Mix well with a small rubber spatula, place the lid on and let rest for 12 hours. In the evening, repeat the same process as the morning with the same measurements.
  • At this point, your starter should be rising and falling each day predictably. If you’re at day 7 and you aren’t seeing constant activity continue feeding until you see the rising and falling each day. It all depends on the temperature of your kitchen and water. You can start using your discard or starter at this point. Continue to feed it every day twice a day as long as you’re planning to make bread. You can also place your starter in the fridge at this stage and just feed it once a week, if you don’t plan on making bread as often.
  • Equipment to make things easy for yourself:
  • Two 1-quart wreck jars with lids.
  • Small rubber spatula.
  • Digital scale.
  • Instant read thermometer.
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