|
Purchase Sourdough Starter
$6.00 USA
$7.50
International
|
|
|
Activating your sourdough from a dried powder:
Mix ½ cup flour,
½ cup lukewarm pure water, and about 1 tsp. of my starter
powder in a 1-quart glass jar. Cover but don’t tighten the lid.
Keep it at warm room temperature—70-80 F is ideal, but cooler
is just fine. After two days you should see bubbles and signs
of life. It’s alive.
Feeding your starter daily for about 5 days will help it reach
full activity. Organically grown flour and non-chlorinated water
are suggested because they contain no chemicals that might kill
the wild yeast. At day five you may continue to keep your starter
at room temperature If you feed it daily, or put it in the refrigerator
and feed it every week or two.
|
|
 |
| |
 |
| |
1st
Week Feeding Schedule:
Day 1 mix starter powder in 1/2 cup flour and 1/2 cup lukewarm
water.
Day 2 add 1/2 cup flour and 1/2 cup water
Day 3 add 1 cup flour and 1 cup water
Day 4 discard 1 cup of starter and add 3/4 cup flour and 3/4 cup
water to the remainder.
Day 5 discard 1 cup of starter and add 3/4 cup flour and 3/4 cup
water to the remainder.
This should give you
about 2-3 cups of starter to store in the refrigerator. You may
bake pancakes or other quick bread with the starter you discard
on days 4 and 5. It will not have its full sour flavor, but it will
be delicious.
If you are anxious to start baking, you may feed your starter twice
on the second day—3/4 cup water and 3/4 cup flour in the morning
and then again in the evening. Pour off 1 cup of the starter to
use in baking. |
|
 |
Bubbling
after 48 hours |
|
|
| |
Maintaining
Sourdough Starter
You may keep your starter in a 1 quart wide-mouth,
glass jar with a plastic lid (no metal). To keep your starter going
you must feed it. Each time you use one cup of starter, replenish
it with ¾ cup lukewarm water and ¾ cup whole wheat
flour. Cover the jar and let it sit at room temperature for a few
hours until bubbly and then put it into the refrigerator. If you
bake regularly, the starter will remain alive and active. If you
don’t, discard 1 cup of the starter and replenish it every week
or two. The wild yeast will activate quickly and will grow stronger
if you keep your starter fed. You may start baking with your starter
in the first week.
The sour flavor will develop
over time but the yeast will be active to raise bread after a couple
of days. In my experimentation, I’ve found that it takes time for
the reactivated dry starter to reach the same vitality as the parent
starter. |
|
 |
| |
| |
|