Bread (Sourdough) Starter

Name: Bread (Sourdough) Starter
Cuisine: American
Ingredients: 50 grams Starter liquid; 50 grams Bread flour; 1 the whole amount Sponge 1; 50 grams Starter liquid; 50 grams Bread flour; 1 the whole amount Sponge 2; 50 grams Starter liquid; 50 grams Bread flour

cookpad.japan @cookpad_jp

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.

The method is the same whichever starter liquid you use! I used raisin starter this time.
Add the same amount of starter liquid and flour.
You can use water instead of starter liquid from the 2nd day onwards, but if you use starter liquid you'll have a more fragrant, robust starter sponge. Recipe by Hirochan

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.

cookpad.japan @cookpad_jp

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.

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Ingredients

◆Sponge 1
50 gramsStarter liquid
50 gramsBread flour
◆Sponge 2
1the whole amount Sponge 1
50 gramsStarter liquid
50 gramsBread flour
◆Sponge 3
1the whole amount Sponge 2
50 gramsStarter liquid
50 gramsBread flour

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Steps

1

Day 1: Make Sponge 1 by combining the starter liquid and flour. Mix together lightly, and mark the liquid level with a rubber band. The liquid can be a bit floury.
2

Leave in a warm place for 8 to 12 hours to ferment.
3

When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
4

Day 2: Add the entire amount of Sponge 1 that was made in Step 3 with the Sponge 2 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
5

When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
6

Day 3: Add the entire amount of Sponge 2 that was made in Step 6 with the Sponge 3 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
7

When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
8

Use the completed starter sponge to make delicious bread or waffles.
9

Use up the starter sponge within 2 weeks. If the sponge loses its oomph, use in pizza dough or waffle batter.