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1. Combine flour and water in a glass jar or bowl. Use a silicon spatula or your fingers. The starter will have the consistency of thick pancake batter.Cover with a cloth, a plate or lid. Set in a warm but not hot spot. 2. Stir as often as you remember throughout the day. 3. After a few days, bubbling starts to happen. 4. Now you will need to “feed” your starter daily. 5. But WAIT! First, you must get rid of most of your starter. Use a spatula to scoop it into another glass storage container and put it in the fridge. It’s good in other baking. There’s nothing else to be done with that bit of starter. 6. The remaining starter, which should be about 1 tablespoon is the base for the bread you are now going to make. Feed that starter with a fresh helping of 40 grams of flour and 40 ml of room temp water. 7. Stir, cover with a damp cloth or lid and set aside. 8. Repeat step 6 and 7 daily, removing most of the starter every time. Wherever you are keeping your discarded sourdough starter, is where you can transfer the discard to. 9. After five days to a week of feeding your starter regularly (daily or even twice a day), it should double in size within about four hours of feeding before slowly falling back down. At this point you can bake bread. ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe.
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Sourdough Starter Recipe
Ingredients
To start a starter — and for every feeding after that — you will need:
Instructions
Nutrition Information:
Yield: 1
Serving Size: 1
Amount Per Serving:
Calories: 152Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 32gFiber: 3gSugar: 0gProtein: 5g
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Hi Tosca – recipe looks like something I will try! Have a look at step 6 – 40g of water is mentioned twice and flour is not mentioned at all.
6. The remaining starter, which should be about 1 tablespoon is the base for the bread you are now going to make. Feed that starter with a fresh helping of 40 grams of water and 40 ml of room temp water.
Thanks so much for catching that Susan!
So, when the tablespoon of starter doubles you can make bread? How do you make it? Do you add anything to the starter?