Sourdough Starter (Page 2 ) | March 13, 2024
Annonce:
How long does it take to create a sourdough starter?
This sourdough starter recipe takes about one week of consistent feeding to nourish and strengthen the yeast, but these are a few of the factors that can change how fast your starter grows, so patience is also important (but so worth it):
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- Room Temperature – 70 to 75˚F is ideal
- Flour type – start with whole wheat or rye flour and use all-purpose for feeding
- Water quality – use spring water, filtered or dechlorinated water
- Feeding schedule – be consistent
It’s simple to make a sourdough starter with just two tools.
- Clear Glass Jar – use a quart mason jar or 3/4 qt Weck Jar with loose-fitting lid. Thoroughly wash and rinse. A Weck Jar is my favorite because it weighs exactly 400 grams without the lid so the math is easy, and it has a loose-fitting lid which is important to prevent pressure build-up. You can also set a lid loosely over a mason jar.
- Digital kitchen scale – you can make a starter without a scale (I’ve included cup measurements) but your process and later bread-making will be so much faster, easier, and more precise with a scale that measures in grams. It’s worth the small investment now.
Pro Tip:
A rubber band or dry-erase marker makes it easier to track the starter’s starting point and feeding times. And a silicone spatula makes for the easiest cleanup.
Ingredients
There are only two ingredients for creating a sourdough starter: Flour and water. We use two different flours here, one to establish the starter and one to maintain it (see the explanation of flours above).
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- Whole Grain Rye Flour or Whole Wheat Flour – organic is best, but regular Rye or Wheat will work as well. These sturdy, less processed grains create a stronger starter more quickly, but you don’t have to continue to bake with these flours.
- All-purpose flour – I prefer organic here as well and avoid bleached flour. After the wild yeast is established, this flour is used to maintain and feed the starter since is cheaper and what most people stock in their pantry
- Water – use room temperature filtered water, spring bottled water or dechlorinated water is needed since chlorine hinders yeast growth. To dechlorinate your water – boil and cool tap water, or leave a jug of water on the counter for a day to dechlorinate. If your house is cooler, use lukewarm water (not more than 85˚F). Avoid cold water which will slow the growth.
