3 minute read
Simple Sourdough Starter
Jaimie Schmidt, baker and food stylist @The Sourdough Flourist
Spark a New Year resolution by committing to something that will bring you joy through the years to come. Starter is the heart and soul of sourdough baking, without it your bread won’t rise. In just seven days you can create your own bread using your wild yeast or starter. Combining flour and water you will create live fermented culture.
Once you have your starter you can create many baked
goods like pizza, baguettes, focaccia, buns and so much more.
Like feeding your pet or plants each day you will have to do the same to your starter. Some traditional sourdough bakers even like to name it as it is alive and requires some love. Here’s a simple recipe to create your own:
Supplies:
One medium size jar and lid Spatula and Scale
Day 1:
10 grams organic all-purpose flour 10 grams organic rye flour 20 grams water at room temperature
Add all the ingredients to clean jar and mix with a rubber spatula until everything is combined. Cover with a loose-fitting lid and let it ferment at room temperature for 24 hours. Make sure the jar is large enough for the mixture to rise.
Day 2:
All the mixture from day 1 10 grams organic all-purpose flour 10 grams organic rye flour 20 grams water at room temperature Add flours and water directly 1-778-554-5434 I tarynogormandesigns.com
into the jar with mixture from yesterday. Mix to combine. Cover with a loose-fitting lid and let the mixture ferment at room temperature for 24 hours.
Day 3:
20 grams sourdough mixture from day 2 * 15 grams organic all-purpose flour 5 grams organic rye flour Discard 20 grams sourdough starter from day two. Add flours and water to your jar with the starter mixture. Stir well. Place loose-fitting lid on and let it ferment at room temperature for 24 hours.
Day 4-7:
20 grams sourdough starter 15 grams organic all-purpose flour 5 grams organic rye flour Discard 20 grams sourdough starter from day three. Add flours and water, and mix to combine. Place loose-fitting lid on and ferment at room temperature for 12 hours, then repeat every 12 hours for 3 days.
By day 7, the starter will usually double in size within the 12 hour proof. If not, keep feeding the sourdough starter every 12 hours until it does.
Once your sourdough starter is active (after day 7+), you can store it in the fridge until you plan to bake with it.
*TIP: I like to store my sourdough discard in a jar. I leave it in the fridge until I’m ready to use it in baking. Sourdough discard is perfect to use in pancakes, waffles, crackers, and more.
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