Sourdough Starter

This 6-day Starter will ensure you get an amazing result from your baking!

There are so many recipes and different methods at creating and keeping a sourdough starter and this is just what I find works for me. I don’t really believe there is a wrong or right way, just do what works for you and your tastes.

I personally like a really strong yeast flavor and smell. You know the kind you get from the perfectly made pizza crust? Crunchy on the outside, airy and chewy in the middle… MMMM! Sourdough starters can be used for many things but the most popular is sourdough bread. It can be very intimidating and time consuming, but I have mastered a great recipe and technique I hope you will try. Here is the recipe for that.  Artisan Sourdough Bread <– Click here.

 Just look at this beauty. 

To make this as less complicated as possible I am going to write out simple steps so that you too can be cooking your favorites in just 6 days.

Let’s get started!

INGREDIENTS:

• 3 1/2 cups flour (all purpose)
• 2 tbsp. sugar 
• 2 cups warm water
• 2 1/4 teaspoons active dry yeast, 1 packet (i use rapid rise)

DIRECTIONS:

Using a large glass or ceramic bowl mix the water and yeast. Let it sit for 3-5 minutes.

Now mix the flour and sugar into the bowl. Cover the bowl with plastic wrap leaving a corner lifted slightly to let it breathe. You will be leaving this bowl out for 6 days so find a nice dark corner at room temperature. You can always place a light tea towel over the bowl if you do not have a good spot to let it sit. Now that you have it mixed up, set a timer or mark in the calendar to stir the starter with a wooden spoon every 12 hours. The starter will start to froth, bubble, and create a strong smell. That is all normal and what we want!

 

Now on day 6 you can use the starter for baking. Most recipes call for 1 cup of starter. If you are storing right away or just want to store the remaining starter the next step is to move it to its permanent home.

I use a large canning jar. Weck jars are great because they have a lid that sits on the top instead of the screw type. HOWEVER, a mason jar works just fine. Make sure to not screw the lid on too tight is all. 

Now you will transfer only 4 ounces of the starter. I usually keep 2 jars at a time and share one with a friend or neighbor.

Now that you have moved 4 ounces of the starter, we are going to feed it. To feed add 1/2 cup flour, and 1/2 cup water. Let the starter rest (lid barely sitting on top) at room temperature for a few hours. I leave mine out for 3-4 hours.

To store:

After it has sat out. Put the lid on. If using a mason jar do not seal tightly. Just screw it on loosely.

Refrigerate. You will need to feed the starter once a week with 1 teaspoon of sugar.

To use the starter again for baking, the day before baking feed with 1 cup of flour and 1/2 cup of water. Stir and let it sit out for 1 day. Then repeat the process again for storing by adding a 1/2 cup of flour and 1/2 cup of water. Stir and refrigerate. 

HAPPY BAKING!