Sourdough Starter
This is a step-by-step guide on how to create your own sour dough starter. This can be used as a replacement for most recipes that require yeast. You will need to commit to feeding this starter for a few minutes every day for the next 7 days.
Tips
Dissolve your mature starter in your luke warm water before mixing in flour.
Use a glass container (the dough can pull harmful stuff from plastics).
Try stealing the starter from someone whose sourdough you’ve tried and enjoyed. Apparently some bakeries will give you their starter if you ask.
Sources
Taken from Joshua Weissman. This is a condensed version of his Feeding Schedule Guide. There is also a great guide from Alex “french guy cooking” about prolonging the frequency of feeding your starter.
Ingredients
Water
Stone Ground Rye Flour
Unbleached All Purpose Flour
Lukewarm Water (85F)
Directions
On Day 1 Weigh your container for the starter and write it down (important for the rest of this guide). Mix 100g of rye flour with 150g of water. Let sit at room temperature with a loose fitting lid on your container.
On Day 2 Mix 70g of your mature starter (jar weight + 70g of yesterday’s stuff), 50g rye flour, 50g all-purpose flour and 115g of water.
On Day 3 Same as day 2
On Day 4 Mix 70g mature starter, 50g rye flour, 50g all-purpose flour and 100g water.
On Day 5 Same as day 4
On Day 6 50g of mature starter, 50g rye flour, 50g all-purpose flour and 100g water.
On Day 7 25g mature starter, 50g rye flour, 50g all-purpose flour and 100g water.
Repeat feeding from Day 7 every 12-24 hours. If you’re lazy like me, pop it in the fridge and feed once a week (you can probably get away with 2 weeks, but you’re pushing it).