Sourdough Starter (Industrial)
Ingredients
| Ingredient | Standard | Standard Unit | Weight 1 | Unit 1 | Weight 2 | Unit 2 |
|---|---|---|---|---|---|---|
| Flour (any type) | 0.5 | Cups | ||||
| Water (any type*) | 0.5 | Cups | ||||
| Yeast (dry) | 0.25 | Pkg | 0.6 | Tspn. |
Note: * Start with the most unfiltered water you will use in the future. Starter may die if you change from filtered to unfiltered water ie (non-clorinated -> clornated, filtered -> unfiltered).
Objects
| Object | (Optional) |
|---|---|
| Quart Jar (1) | No |
Instructions
Starting
- Mix ingrients in jar, sit in warm place for 2 days, stirring every 12 hours.
Storage
- If not used store in fridge, feed 50% volume in flour and water every 1.5 weeks.
- If in use, store on counter, feed 50% volume in flour and water every 1.5 weeks.
- Discard 50% of starter if it grows out of jar.
Using from fridge
- Remove from fridge.
- Feed twice with 12 hours in between.
Note: you might need to grow your starter over a few days to have enough (doubling feed each time).
Yeast replacement
Replace 1 tsp active dry yeast in recipe with 0.75 cups of starter Calculate: (starter volume)/1.5, subtract that ammount form the flour and water (seperately).