Sourdough Starter
Sourdough starter is easy to make and just requires a small amount of attention each day. This starter is really versatile and can be used in all sorts of baked goods in about 7 days from start.
Day 1: Combine 1 c. of flour and 1/2 c. filtered water in a quart glass jar. Mix well with a fork. It should look like a thick paste. Think peanut butter. Make sure you have incorporated all the flour into the mixture. Place a lid on lightly or cover with a towel to ensure air circulation.
Day 2: After the first 24 hours, you may see a little bubbling of the starter. If you do not, wait another day until there is some activity. When there is, discard all but 1/2 c. of the starter. Add to the starter, 1 cup of flour and 1/2 cup filtered water, mixing well. Cover again and allow the mixture to sit at room temperature for another 24 hours.
Day 3: By the third day, you should start to see bubbles and activity. If an option, try place the starter in a warmer location such as by a stove. Depending on how warm your house is and how active your starter is, you may need to feed it more often and move to two feedings a day, morning and night.* Like before, discard all the starter except 1/2 c. and add 1c. of flour and 1/2 c. filtered water. Cover as before.
*Look for signs of your starter being "hungry." You may see watery bubbles or liquid on the top. It may slide down the side of the jar. It will be more "liquidey" and not a paste. This is a good sign that it is starting to metabolize the flour.
Day 4: Feed 1-2 times today if hungry, discarding all but 1/2c. of starter each time. It is important to watch your starter. If it is not looking hungry, then skip the feedings on this day. Adding to the starter when it is not hungry, will water it down and dilute the yeast. It is actually better to starve than overfeed the mixture.
Day 5: Feed again, 1-2 times. The starter should look active, bubbling, rising and close to doubling in size. You may need to repeat this day until the starter rises and falls predicably.
Day 6: Give the starter a feeding in the morning. Discard all but 1/3 c. of the starter. The reason we change to 1/3 c. is to feed the starter a bit more. It should double in size within 4-6 hours. You can mark the size in the morning with a rubber band or sharpie on the outside of the jar. If it doubled, the starter is ready to bake with. If not, keep feeding until you start to see predicable growth. Don't get frstrated if your starter has not begun to grow. Starter growth may take longer in the winter time and may depend on the type of flour you use.
Day 7: Take 1/3 c. of starter to use and place remaining starter in the refridgerator. Feed at least once a week and make sure to mix in any luquid that is on the top. (1/2 c. of starter and 1 c. of flour and 1/2 c. filtered water. )
Troubleshooting:
Smell: Starter should smell sweet, tangy, and "yeasty." If it smells bad, you may have used a unclean jar or somehow introduced bacteria into the mix. Start over if this happens.
Flour: High quality or even freshly milled flour will produce the best results. You can also use a bread flour.
Acidity: If you still can’t get the starter going, try using pineapple juice for the water for one feeding. This will raise the acidity level.
WATER: Using filtered or bottled water seems to get the best results. Sometimes the chlorine in tap water can inhibit the growth of your starter. If you don’t have an option, leave the tap in an open container out overnight to allow the chlorine to evaporate. Using room temperature water or lukewarm water helps speed the fermentation.
STORING AND FEEDING: When your starter is kept coin the fridge, it does not need to be fed as often, only once per week. If you keep it out on your counter, you’ll need to feed it 2 times a day. Cold temps will slow down the fermentation, warmer ones will speed it up.
USING: When you need to use your starter for baking, feed it 4-6 hours before making dough. Try to use it right at it's peak height or slightly after.