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    Sourdough Starter From Scratch

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    TicianyFreischlad
    This document provides a 4-step process for making sourdough starter from scratch: 1. Initiate the starter by mixing flour and water and letting it ferment for 2 days. 2. Feed the starter daily by mixing in more flour and water, gradually reducing fermentation time from 24 hours to 12 hours over 3-5 days. 3. Mature the starter so it is ready for baking in 4-6 hours by establishing a regular 1:2:2 feeding ratio of starter to flour and water. 4. Maintain the starter by continuing regular feedings of a 1:2:2 ratio twice a day to use for baking sourdough bread.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sourdough Starter From Scratch

    Uploaded by

    TicianyFreischlad
    68 views5 pages
    This document provides a 4-step process for making sourdough starter from scratch: 1. Initiate the starter by mixing flour and water and letting it ferment for 2 days. 2. Feed the starter daily by mixing in more flour and water, gradually reducing fermentation time from 24 hours to 12 hours over 3-5 days. 3. Mature the starter so it is ready for baking in 4-6 hours by establishing a regular 1:2:2 feeding ratio of starter to flour and water. 4. Maintain the starter by continuing regular feedings of a 1:2:2 ratio twice a day to use for baking sourdough bread.

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    Sourdough Starter from Scratch

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    This document provides a 4-step process for making sourdough starter from scratch: 1. Initiate the starter by mixing flour and water and letting it ferment for 2 days. 2. Feed the starter daily by mixing in more flour and water, gradually reducing fermentation time from 24 hours to 12 hours over 3-5 days. 3. Mature the starter so it is ready for baking in 4-6 hours by establishing a regular 1:2:2 feeding ratio of starter to flour and water. 4. Maintain the starter by continuing regular feedings of a 1:2:2 ratio twice a day to use for baking sourdough bread.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    68 views5 pages

    Sourdough Starter From Scratch

    Uploaded by

    TicianyFreischlad
    This document provides a 4-step process for making sourdough starter from scratch: 1. Initiate the starter by mixing flour and water and letting it ferment for 2 days. 2. Feed the starter daily by mixing in more flour and water, gradually reducing fermentation time from 24 hours to 12 hours over 3-5 days. 3. Mature the starter so it is ready for baking in 4-6 hours by establishing a regular 1:2:2 feeding ratio of starter to flour and water. 4. Maintain the starter by continuing regular feedings of a 1:2:2 ratio twice a day to use for baking sourdough bread.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Sourdough

    Starter from
    Scratch
    Step 1: 
 Step 2: 

    Initiate the Starter Feed the Starter
    Duration: 2 days Duration: 3-5 days

    Mix: Prepare a fresh mix using:

    100g of whole rye flou 75g from the jar (the bubbly, smelly
    mixture from step one
    125-150g of warm water (30-35ºC /
    86-95ºF) adjust the water quantity 
 100g of flour(split into 50g whole rye
    to achieve a hummus-like consistency. flour and 50g unbleached all-purpose
    or bread wheat flour
    100-125g of warm water (30-35ºC /
    86 - 9 5 ºF)

    Place the new mixture in a clean jar, mark


    the level, and leave it loosely covered 

    in a warm place (26-30ºC / 78.8-86ºF)
    for up to 24 hours.

    The fermentation cycle will now take fewer


    hours – approximately 24 hours. Repeat
    this feeding cycle.

    As the starter matures, the fermentation


    cycle will speed up, and within a few days,
    it will only take about 12 hours. Feed 

    the starter every 12 hours at this stage.
    You'll see the starter bubbling and
    growing in volume. Once it reaches its
    maximum – what we call its peak – and
    starts to fall, leaving marks on the jar
    walls, it's time to proceed to step two.

    Place the mixture in a clean large jar


    with a capacity of 0.7-1L (23.7-33.8oz).

    Mark the initial level and loosely cover


    the jar, then leave it in a warm place
    (26-30ºC / 78.8-86ºF) for up 

    to 48 hours.
    DAILY FERMENTATION CYCLE
    Freshly Fed / Mid Cycle / At its Peak / Fallen

    Step 3:
    Your starter is ready for baking when:
    Mature the Starter Itmatures quickly (within 4-6 hours 

    Duration: 2 days at 26-30ºC / 78.8-86ºF
    Appears healthy(triples in size, 

    Once your starter matures in less
    than 12 hours, move to a new full of bubbles
    feeding schedule with a 1:2:2 ratio Smells pleasant(yogurty, milky, 

    (1 part starter, 2 parts flour mix, slightly sour)
    and 2 parts water):
    At this point, you can begin storing your
    50g of mature starter from the ja starter at room temperature.
    100g of flour(split into 20g 

    whole-rye flour and 80g 

    unbleached all-purpose or bread
    wheat flour
    100g of warm water (30-35ºC /
    86-95ºF)

    Place the mix in a new, smaller clean jar


    with a capacity of 0.5L (16.9oz). Mark 

    the level, cover the jar loosely, and leave
    it in a warm place (26-30ºC / 78.8-86ºF)
    for up to 12 hours.

    Note the change in the smell of your


    starter; it should now be less unpleasant,
    resembling a sour, milky aroma.
    Step 4: 

    Maintain the Starter
    Once your starter is ready for baking,
    you can move it to room temperature
    and establish a regular feeding routine,
    twice a day, with a 1:2:2 ratio:

    20g of mature starte


    40g of flour mix (split into 20%
    whole-rye flour and 80%
    unbleached all-purpose or bread
    wheat flour
    40g of water

    Allow it to ferment on the counter 



    for 12 hours at room temperature.

    At this stage, you're ready to prepare Remember, to keep your sourdough
    your first dough – it's time to bake! starter strong and robust, it needs
    some time to stabilize. Don't rush 

    At this point, there is no need to throw to store it in the fridge too soon.
    away your discard anymore! You can Maintain it at room temperature 

    now keep it in the fridge for up to 7 on your countertop for about 2
    days and use it for our delicious weeks. In the meantime, you can
    discard recipes. already bake your very first loaf.

    Important
    Build your sourdough starter and bake your first delicious bread using video
    tutorials with detailed instructions and professional guidance on
    ohmybread.online/workshop
    Happy
    baking!

    ohmybread.online/workshop

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