Simplest Sourdough Starter
Do not eat this raw
THIS IS FOR SOURDOUGH
Simplest Sourdough Starter
Do not eat this raw
THIS IS FOR SOURDOUGH
Open in Cookpad AppSteps
- 1
DAY 1: Place a clean glass jar on a scale and tare it to zero. Add water and flour and mix with a small spatula till no dry spots remain. Scrape down inner sides of the jar. Cover the jar loosely so gas can escape. Let sit in a warm spot (70-80°F) for 24 hours.
- 2
DAY 2: You may see a few tiny bubbles, or none at all. Both normal. Stir the mixture, then discard all but 50g of the starter. Then add the same measurement of flour and water to it again. Stir thouroughly, cover loosely, then rest another 24 hours.
- 3
DAY 3 TO 6: By Day 3, you should see bubbles and notice a faint sour aroma. Every 24 hours, repeat the exact same feeding cycle: keep 50g of starter, discard the rest, and mix in 50g of flour and 50g of water.
- 4
DAY 7: Your starter should start doubling in volume 4–6 hours after feeding, looking highly bubbly. Once it predictably doubles or triples in size every day for 5 consecutive days, your starter is mature! Also, you can try the "float test", which is putting a teaspoon of starter in a glass of water. If it floats, your starter is ready!
Tips
-After day 2, try measuring growth with a rubber band around the jar
-Occasionally wash the jar
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Comments