How to make a Sourdoughstarter!
" every good sourdough bread starts with a good sourdough starter ".
My friend!
” the starter” or “leaven”, also known as the “chief”, “chef”, “head”, “mother” or “sponge ”
Imagine how fantastic it is that with just water and flour, you are able to create a living culture of good microorganisms and use it to bake a bread filled with flavour and texture. And that the bread becomes healthier when you bake with sourdough
Sometimes it may not go as you want, so a little stubbornness is good to have, it is a living process. But it is not difficult or expensive. I’ve had to “restart” several times before my sourdough starter came alive. The principle is simple, it is 50/50 water and flour. You then continue to feed and maintain the fermentation of your sourdough with the same proportion of water and flour.
Do like this
Day 1
Measure 70 grams of water and 70 grams of flour. Use an organic stone ground wheat flour. It helps to accelerate the growth of the leaven as biodynamic/organic flour does not contain preservatives.
Use cold water, so that the flour does not clump immediately.
Use your fingers and knead the flour and water.
Put a lid -or plastic film, on your bowl and keep it in room temperature and let the dough rest for 24 hours. Now the magic begins.
Day 2:
Today you do not need to do anything to the dough other than lift the lid and check in on how your sourdough is feeling. It may have already started to get some bubbles (sign that the fermentation has started). But that is not at all certain, it may be necessary with a few more hours before the fermentation process starts. Put the lid back on and leave it for another 24 hours in room temperature.
Day 3:
Today it’s time to feed your new friend for the first time. Weigh 70 g of water and 70 g flour and stir into your buddy. If there is still no bubbles, there is no need for concern so far, give it some more time. The friend (leaven) should now start to have a “runny” structure. Pour in a little extra water if you think it is too thick. Then transfer it to a larger jar and it put back to its place.
Day 3, 4, 5 & 6:
By now your buddy hopefully is up and running and needs to be fed every day. Do this – every time you feed, remove half of the leaven (sourdough) and throw it away, then add 100 g of flour and 100 g of water to the remaining. Stir with a wooden spoon or, as I do, with a wooden stick, which I think is the best tool to mix with.
Day 7:
Hurray – your new friend is finally here and is now ready for you to bake the best sourdough bread. Keep feeding your new friend with love. It should be full of bubbles and it should have increased in volume to almost double its size, and the scent should be pleasant.
If you bake frequently, store your starter at room temperature and feed it 1 times a day to keep it active. If you plan to bake only once in a while, store it in the fridge to maintain its strength and feed it once a week.
Happy Baking – Good Baking
If you have any questions, use the “live chat” here on the site, and I hope to help you directly online / Chef Martino
