This recipe and all the tips are SO helpful! I finally got my starter to work after a few attempts. I just have a question. Is there a way I can somehow move the starter with us? Or will I have to start over? Hi Christy! You can absolutely move your starter with you. No need to start over. This is very easy to do. Take a portion of your starter, it does not need to be the whole thing. Spread a very thin layer of it onto a parchment lined sheet pan.
You can also dry it out in a very low oven turned off. Note: The thicker you spread it out, the longer it will take. Thin is best. Then break it up into little pieces and store in an airtight container.
Pack in your suitcase ;. Save the rest of your dried starter as back up for another time. Mix will and let rest in a warm spot. Mix and let rest. In the evening, give it a big feed: 60 g of flour and 60 g of water. Mix and let rest overnight. Hi Emilie I loved your blog on sourdough starter and your for the discards! My main reason for never making my own was the issue of the wastage, but thanks to you I now have three living cultures in my microwave!
Thank you!! I just wanted to say I found your blogs so helpful I have posted about you and your blog on my FB page to help others in the same boat as me! If you do just let me know and I will take down the post.
Is that normal or am I doing something wrong? Hi Kristen! There are so many variables to consider when assessing sticky dough. These tips will help! Am I doing this correctly, do I need to add more feedings in between or does it just need more time? Thanks x. There are many variables to consider. In my experience, temperature is usually the main issue. Try King Arthur bread flour for an enzyme boost. Dhruvi, sure. Hi Emilie, I have been following your instructions for sourdough starter and am trying to troubleshoot why mine has been runny since day 4 and not rising.
I was removing half the starter and adding 60 g KAF and 60 g water every 24 hours days4, On day 4 I had appx g starter, removed half so now I have starter then added 60 g flour and 60g water and so on. By using these measurements, it no longer follows the ratio.
So, can you clarify when you following the ratio. Thank you. Is this normal? Do I just keep feeding it? Hi Emilie! Thank you so much for your detailed post. I am currently on Day 7 of building my sourdough starter. There are small little bubbles on the surface but it has not doubled in size. As you mentioned, I may need to continue feeding it for another weeks before it is ready to be used.
Thanks for this simple but great recipe! Any suggestion? Hi Claire! For example, some bakers have commented here that their starter doubled on Day 2. Do the test when the starter is at peak height scoop it out with a tsp. However, if your starter was indeed active at the time of doing the test, after it was stirred down, let it sit for 30 minutes or so, in a warm spot and it might rise again to use later on.
Hi Natalie! I used Sunrise Flour Mill Organic Rye Coarse Pumpernickel for day 1 and ended up adding 30ml more water on day 2 because it looked super dry, but otherwise have followed the directions as printed. I am using room temperature tap water. I switched from covering my jar with a cloth to using the jar lid a few days ago because the top layer was looking dry by feeding time.
We keep our home around 70F and live in a humid location. Thoughts on what I can do? Should I stop doing the daily feeding of 60g flour and 60g water and do a ratio instead? Stick with the current ratios but switch to feeding twice per day? Switch to a different type of flour? Keep on the current path and just be patient?? Any troubleshooting tips are welcome! Well I decided to wait for 21 days before messing with the once-per-day AP feed routine because the book recommends being patient.
I woke up this morning, day 22, and checked to see still no rise. Hi again, I have started my batch of sourdough starter yesterday morning. Maybe it warm here, it has already bubbled and doubled in size. Does it mean my starter is ready? Or should I still feed it for the full 7 days so that it is more stable?
Or just feed it until I get the volume I need? Please feed it for the full 7 days for best results. Although it might double on day 2 or 3, building a starter is not an instant process. It needs time to cultivate the wild yeasts and friendly bacteria.
Hi, thank you for this very comprehensive guide! Can i check with you, at the end of 7 days, assuming u end up with Do you feed the remaining Or do u restart with some wheat flour? Hi Jane! After your starter has been established, for ongoing feedings: I feed the remaining quantity with equal parts flour and water by weight. Make sense? You do not need to restart the process with wheat flour. For more info and tips, read this article. Which is correct?
Hi Robyn! Apologies- it was a typo. All fixed now. Hi Emilie, I am confused. Thanks, Michelle. Hi Michelle! The amounts are correct. Equal parts refers to weight only not measuring cups. The volume conversions are only approximate.
Thanks for this recipe! It made it clear and simple — and yielded a very healthy starter! The first loaf of sourdough was beautiful. And the pancake recipe using sourdough discard was also delicious! Hi…I have tried to make this sour dough starter…on the 1 st day.. Is it spooled? And I have closed the lid tightly.. Is that reason? Your starter is fine. Then, when you switch to white flour for the feedings, it needs time to cultivate the wild yeasts. It will build at a slower rate.
I am working on my second starter, because it turned out that I messed up the initial feedings on the first one and it never turned out.
I followed the directions through day 7, and then switched to the ratio. I also have it in a large Mason jar with the cap on loosely, using bottled water that I warm slightly and King Arthur ap flour.
Any advice would be greatly appreciated! The texture should be on the thick side. Bottled water is fine. Keep your starter at F. The warmer temperature will help significantly. Keep the lid on, with enough room for growth, to build up the gasses. Ready to get started?! What is a Sourdough Starter? Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Sounds a bit weird, right? Home Recipes Sourdough starter.
Save recipe. Sourdough starter. By Barney Desmazery. Share on facebook. Share on twitter. Share on pinterest. Email to a friend. Ingredients g strong white bread flour , preferably organic or stoneground Method STEP 1 Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Book your tickets now. Comments, questions and tips Rate this recipe What is your star rating out of 5?
Choose the type of message you'd like to post Choose the type of message you'd like to post. Overall rating. You can see a rundown of all the tools I use for baking sourdough, vetted over years of baking, over at my favorite sourdough baking tools page.
I'll go over a few of the necessary tools to get started below:. Have at least two clean jars on hand. Glass is handy because it's nice to assess the fermentation progress visually. Visible bubbles and the smell of your starter are the two cues we will rely on throughout this process.
Two more reasons I like these jars: they're high quality and very economical. They are essentially canning jars so you can use them for many things around the kitchen jam, homemade pesto, dried fruit, cereals, and so on. If Weck jars aren't available, these Anchor Hocking might be a good alternative. A kitchen scale is indispensable and guarantees accuracy when measuring the amount of flour needed for each starter refreshment. Measuring flour by volume is inherently imprecise as the amount of flour packed into a measuring cup can vary.
Rye flour is teeming with extra nutrients that help kickstart the entire process. I use a small, firm spatula to do my feedings; it's sturdy and easy to clean with a sponge, and if things get messy, you can run it through the dishwasher. An instant-read thermometer will help monitor the temperature of your starter and ensure it's in the optimal range for increasing fermentation activity. For a concise list of these tools and even more I've found to make baking at home easier and more consistent , see My Baking Tools page.
In the beginning, your starter refreshments will occur just once a day. As your culture becomes more active, you'll increase this to twice a day and eventually stop using rye flour altogether if desired. Because of the frequency of these feedings, one of my goals is to help you set things up so it's quick and easy to do your feedings and move on with your day. Once you get the hang of things, you only need about minutes per day to keep your starter going — no biggie.
A sourdough starter is very resilient. If you forget to feed it one day or feed it several hours after it needed a refreshment, don't worry, in almost all cases it will spring back. The following sourdough starter recipe schedule will provide you with a reliable and robust sourdough starter in about days. Once you have the culture stable, it will last indefinitely as long as you refresh it regularly.
If you don't plan to bake frequently, you can toss the starter in the fridge and feed it only once a week. I'll discuss this in more detail later in this entry. Your schedule will follow the natural rise and fall of your starter.
As soon as you feed it, the yeast and bacteria in your culture will begin to metabolize the sugars in the flour, creating gasses among other things as a byproduct. These gasses cause the starter to rise throughout the day as seen above. I like to use two jars for this process: each time you refresh, swap in a clean jar.
Starting on Day 4, we can use the same jar: discard down and add fresh flour and water. The first thing I like to do is weigh the jars I'm using to find out their empty weight without lid. Then, take a permanent marker and write the weight of the jar on the bottom.
This way, we know the baseline weight of the jar so we can quickly figure out how much starter to keep around each refreshment. In the morning, place a clean, empty jar on the scale and tare 3. To that jar, add grams whole grain rye flour and grams water and mix until all dry bits are incorporated. Let the mixture rest out of direct sunlight for 24 hours. You may or may not already see some fermentation activity.
As mentioned above, this potential initial surge of activity is typical and should subside around day three. What you can see below is how my initial mixture expanded significantly in fact it bubbled out of the jar, this is why a bowl below is a good idea. At this point our starter is not yet ready to bake with, this initial surge, while encouraging, will typically disappear by the third or fourth day.
Stick to the schedule, and it will come back! Place a second, empty jar on the scale and tare so that it reads 0 grams—scoop in 75 grams of the mixture that has been resting for 24 hours , discarding the rest. Mix well until all dry bits are incorporated, cover, and place in the same warm spot for 24 hours, until day three. Discard the rest of the mixture in the first jar and clean it in preparation for the next day. In the morning, you may start to see more activity, or you may see none.
You can see below the initial surge of action I had in day two disappeared. However, my mixture started to show the beginning signs of beneficial yeast and bacteria taking hold. Place a new, clean jar on the scale and tare.
Scoop in 75 grams of the mixture that rested overnight and add 50 grams rye flour , 50 grams all-purpose flour , and grams water. Stir until well incorporated.
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