Sourdough Starter
About this recipe
A sorudough starter is the basic ingredient for soudough baking. It comes in place of artificial rising ingredients.
Instructions
Guide by Joshua Weissman
Day 1:
Before you start, record your jars weight without the lid
- 100g stone ground rye flour
- 150g lukewarm water @85 degrees F
Day 2:
- 70g mature starter (jar weight + 70g = what your jar should weigh when the correct amount of starter has been removed)
- 50g stoneground rye flour
- 50g unbleached all purpose flour
- 115g lukewarm water @85 degrees F
Day 3:
Same as “day 2”
Day 4:
- 70g mature starter
- 50g stoneground rye flour
- 50g unbleached all purpose flour
- 100g lukewarm water @85 degrees F
Day 5:
Same as “day 4”
Day 6:
- 50g mature starter
- 50g stoneground rye flour
- 50g unbleached all purpose flour
- 100g lukewarm water @85 degrees F
Continue the everyday forward with the same as in day 6.
Tips
- If you are lazy like me, store it in the fridge after feeding and feed again every one to two weeks
- Starter is best if used when it has doubled in size.
- It's best if your prepare your Levain and use that in your recipes. Levain is more active and you can use it all.
- Make sure to keep your starter in a warm place, around 70-75 degrees F.