Sourdough Starter

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This topic contains 1 reply, has 2 voices, and was last updated by  Northwesterner 3 years, 2 months ago.

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  • #1908

    Jerry Atrick
    Participant

    CRUSTY LOAF – Classic Sourdough Bread – Making the Starter

    Day 1: Mix 1 teaspoon flour and 1 teaspoon water in a bowl. Cover with plastic wrap and set aside at room temperature.
    Day 2: After noticeable froth, add 1 teaspoon flour and 1 teaspoon water. Cover with plastic wrap and set aside at room temperature.
    Day 3: Stir in 2 teaspoons flour and 2 teaspoons water. Cover with plastic wrap and set aside at room temperature.
    Day 4: Stir in 4 tablespoons flour and 4 tablespoons water. Cover with plastic wrap and set aside at room temperature.
    Day 5: Stir in 8 tablespoons flour and 8 tablespoons water. Cover with plastic wrap and set aside at room temperature.
    Day 6: Stir in ¾ cup flour and ¾ cup water into the starter. Cover with plastic wrap and set aside at room temperature.
    Day 7: Take 1 cup of the starter (discarding the rest) and mix it with 1 cup flour and 1 cup water. Allow to rise at room temperature for 24 hours.
    Day 8: You are ready to make Sourdough bread.

  • #3545

    Northwesterner
    Moderator

    Thank you, Jerry! Since I stumbled across my mom’s old bread recipe and started baking every Sunday, I get endless requests for sourdough, also for gluten-free!

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