Learn the art of creating your own sourdough starter the easy way. Our simple guide demystifies the process, providing you with all the essentials for a thriving starter.
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A sourdough starter is a fermented mixture of flour, water, and wild yeast. Once you have this mixture, you can use it to make bread dough that has a slightly tangy flavor—the result of the bacteria in your starter.
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A sourdough starter is like a pet: If you feed it regularly and keep it happy, it will continue to live for years – this is called sourdough starter maintenance.
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There are two basic ways to create your own sourdough: – either buy some pre-made active dry sourdough – or create a liquid culture from scratch by combining flour with water in equal parts
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– 1 large mason jar (min. 800ml) – 1 stainless steel spoon – kitchen scale with the metric system (grams)
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– 100g whole rye flour or whole wheat flour – 100g of water (at 28° C)
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After you have a mature sourdough starter of about 300g, it will be ready to be used in recipes. Take out the quantity you need for the recipes you want to make.
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Then, take 100g of starter and put it in another clean jar, and feed it like I previously explained, using 100g flour and 100g water. Discard the rest of the sourdough or use it for other recipes.
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Here’s the rule: You will always keep 100g of mature sourdough and use or discard the rest.