Authentic Sourdough Starter Recipe

Sourdough Starter Recipe King Arthur Baking

WEBDiscard any remaining starter. Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the …

Rating: 4.3/5(532)
1. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
2. Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house., Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it's cold).
3. Mix well, cover, and let the mixture rest at room temperature for 24 hours., Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter., Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating., Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6., Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "riv
4. Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below., Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again.

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How to Make Sourdough Starter From Scratch Our Gabled Home

WEBJan 24, 2019 · Sourdough cultures like oxygen! If your mixture is too thick, add a little bit of water until you get that consistency. Optional: Add a pinch of caraway seeds and stir this …

Rating: 5/5(20)

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Sourdough Starter Recipe: StepbyStep The Woks of …

WEBApr 10, 2021 · Day 1: Make Your Starter. Place a clean glass jar on your digital scale and zero it out. (To remove the weight of the glass jar; …

Rating: 5/5(5)
1. Place a clean glass jar on your digital scale and zero it out. (To remove the weight of the glass jar; anything you add now will be the weight of whatever you add.) Use a spoon to add all-purpose unbleached flour until the scale reads 35g. Now add 35g of lukewarm water. (You can choose to zero the scale again so the water weight reads 35g.)
2. After 24 hours, it’s doubtful whether you will see any activity at all, but if you see a bubble or two, that means your starter is getting off to a good start. At this point, it likely won’t smell different, but this is normal.
3. You should start to see bubbles forming now, and you may be able to detect a vinegary sour smell. If not, don’t despair. Just proceed, and be sure that you are putting the starter in a warm humid place.
4. You really should start to see bubbles forming now. Your starter will take on a more sour or vinegary fragrance, and it may even smell a little like beer. This is all good and means your sourdough starter is developing nicely. If not, wait another day and be sure that you are putting it in a warm place. Repeat the same process from Day 3, using 35g whole wheat flour.

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