Sourdough Starter
A sourdough starter, also known as a sourdough culture or mother dough, serves as the leavening agent for sourdough bread and provides the characteristic tangy flavor associated with sourdough.
Ingredients
bread flour (12-14 % protein)
whole wheat or rye flour
water
Method
Day 1: In a glass container, mix 15 g of wholewheat or rye flour with 15 g of water until combined. Cover the container loosely and let it sit at room temperature for 24 hours.
Day 2: In the glass container, add in 15 g of wholewheat or rye flour with 15 g of water, mix until combined. Cover the container loosely and let it sit at room temperature for 24 hours.
Days 3, 4, 5, 6, 7: In a glass container, add 25 g of the prepared starter and discard the rest. Mix in 25 g of wholewheat or rye flour, 25 g of bread flour, and 50 g of water. Cover the container loosely and let it sit at room temperature for 24 hours.
After the 7 days, you can use your starter to make a sourdough loaf!
Note:
Use a rubber band to see your starter’s activity.
After 7 days, you can also begin storing it in the fridge to reduce the feeding times to 1 time per week to keep the starter alive.
Easy Daily Guide
Day 1:
15 g rye
15 g water
Day 2:
15 g rye
15 g water
Day 3:
25 g starter
25 g wholewheat flour
25 g bread flour
50 g water
Day 4:
25 g starter
25 g wholewheat flour
25 g bread flour
50 g water
Day 5:
25 g starter
25 g wholewheat flour
25 g bread flour
50 g water
Day 6:
25 g starter
25 g wholewheat flour
25 g bread flour
50 g water
Day 7:
25 g starter
25 g wholewheat flour
25 g bread flour
50 g water
