During a pandemic the best thing you can do is to be prepared. Making bread is one of those skills that is always helpful in the kitchen.
But what do you do when your recipe doesn’t turn out as you hoped? Laugh of course!
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Tosca Reno Sourdough Starter Recipe
Ingredients
To start a starter — and for every feeding after that — you will need:
- 25 grams, approximately 3 level tablespoons rye flour
- 15 grams, approximately 2 level tablespoons, white flour
- OR 40 grams, approximately 5 level tablespoons organic, unbleached flour
- 40 grams, approximately 40 mls, room temperature fresh water
Instructions
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.
Notes
Store your starter in one of these handy weck jars from Amazon
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