Brot Bakehouse School and Kitchen,Fairfax
Heike works to demystify sourdough baking.
Ever wondered how you can create your very own starter culture? You can easily do this at home, with just flour, water, and some temperature control. There are many ways of doing this, and it’s encouraged to watch your starter every day and to make notes, so you can go back to the process or change parameters if needed. Note that you will have a more stable microbial balance in your starter if you obtain it from a sourdough bakery instead of starting from scratch.
Make sure you work with clean utensils and provide the right environment (especially the right temperature) for the culture to grow properly and develop the bacteria and microorganisms that are favorable. If you have it showing consistent signs of fermentation each day, which takes on average 5 to 7 days, you are ready to start baking sourdough bread!
If you see any signs of mold or unusual discoloring, or if your starter smells “off,” it’s time to discard it and start over.
Ingredients
- 800g whole grain flour (I use rye flour, but you can use wheat, spelt, rice, quinoa, etc.)
- 800g water
Instructions
Day 1: To a clean jar, add 100g whole grain flour and 125g warm water. Mix ingredients and keep
somewhere warm for 24 hours.
Day 2: To a clean jar, add 75g of the mixture from day 1 (discard the rest), 100g whole rye flour, and 115g water. Mix ingredients and keep somewhere warm (around 80°F) for 24 hours.
Day 3: To a clean jar, add 75g of the mixture from day 2 (discard the rest), 100g whole rye flour, and 115g water. Mix ingredients and keep around 80°F for 24 hours.
Day 4: On day 4, you will give the mixture two feedings. Start in the morning: In a clean jar, add 75g of the mixture from day 3 (discard the rest), 100g whole rye flour, and 115g water. Mix and let rest for 12 hours. In the evening, after around 12 hours, repeat the discarding and feeding you did in the morning. Let the mixture rest overnight at room temperature.
Days 5 and 6: For days 5 and 6, continue to discard as described above and then feed with the same ratio of ingredients as day 4, twice a day. You can use the same jar for these feedings.
Day 7 and onward: In the morning on day 7, discard the jar’s contents down to 20g of the mixture and add 100g whole rye flour, and 100g water. Repeat this feeding twice a day, once in the morning and once in the evening; your starter is now ready to get to work!
About this recipe
NOTES
When using starter in a recipe, make sure you always keep 1 tablespoon or so back for feeding before you give it all in your dough. Feed daily or store culture in the fridge in between baking periods.
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