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A Simple Sourdough Starter - April 2019
Here's a simple sourdough starter system I have learned from a professional baker:
Mix
3/4 cup white flour (or part wholemeal)
1/3 cup rye flour
3/4 to 1 cup water
Adjust water quantity as required, consistency should be like a thick custard, dropping in lumps from a spoon.
Put into plastic container or jar, cover with paper towel, cheesecloth or coffee filter so the mixture can breathe and leave 24 hours at room temperature.
Next day, add same ingredients again to the mixture, leave another 24 hours, also at room temperature.
Keep repeating these steps daily. When container becomes too full, you will need to discard some mixture before adding the new quantity. Don't wash the container, just keep adding same ingredients on a daily basis.
After about a week you will notice the mixture starting to bubble slightly and rise. After 10 to 12 days the mixture should double in between feedings. It is then ready for baking.
To store, put a lid on the container (I use a clip-on plastic container). If you don't intend to bake for a few days, put your starter into the fridge and feed once a week.
Once you want to use your starter, feed the day before and a few hours before at room temperature so it is really bubbly.
Contributed by Edel Heyer
Mix
3/4 cup white flour (or part wholemeal)
1/3 cup rye flour
3/4 to 1 cup water
Adjust water quantity as required, consistency should be like a thick custard, dropping in lumps from a spoon.
Put into plastic container or jar, cover with paper towel, cheesecloth or coffee filter so the mixture can breathe and leave 24 hours at room temperature.
Next day, add same ingredients again to the mixture, leave another 24 hours, also at room temperature.
Keep repeating these steps daily. When container becomes too full, you will need to discard some mixture before adding the new quantity. Don't wash the container, just keep adding same ingredients on a daily basis.
After about a week you will notice the mixture starting to bubble slightly and rise. After 10 to 12 days the mixture should double in between feedings. It is then ready for baking.
To store, put a lid on the container (I use a clip-on plastic container). If you don't intend to bake for a few days, put your starter into the fridge and feed once a week.
Once you want to use your starter, feed the day before and a few hours before at room temperature so it is really bubbly.
Contributed by Edel Heyer