Successful Sourdough Starter I Recipe for Beginners and Minimalists
Keeping a sourdough starter on your counter takes a little bit of effort and a little bit of brain power once daily. That's not too much to ask, right? Some people get really overwhelmed and intimidated by the idea but stop the negative thoughts at the beginning. You feed a child many times a day, you feed a sourdough starter once a day. Once it's established and healthy you can even get away with skipping a few days. If you don't already have a culture, pick one up in our homestead store, if you are ready to get started here are the most basic instructions...
Basic Sourdough Starter
What you will need:
Large Rubber Band
What to do:
- Put your sourdough starter into your glass jar
- Measure 100 grams organic flour in your small bowl, pour it into sourdough jar
- Measure 100 grams of water in your small bowl, pour it into sourdough jar
- Mix well with wooden spoon
- Cover with cloth (I use old muslin swaddle blankets) place rubber band to hold cloth
- When you go to feed the next day you will remove some starter FIRST with a small measuring cup, you can throw this away or bake with it, then feed your starter
- Feed according to instructions above on a daily basis
You can adjust the grams based on how much starter you will need for a recipe. If you need more, bump it up to 300 grams of water and 300 grams of flour. I feed my starter thousands of grams per day but I'm pumping out 40 loaves a day sometimes. The general rule with a healthy starter is that it should be ready at minimum 4 hours from the time of feeding. You will be able to tell by the starter itself rising in the jar. Rising in the jar=bread rising in the pan. Happy Baking!!