Sourdough Starter (Wild)
Ingredients
| Ingredient | Standard | Standard Unit | Weight 1 | Unit 1 | Weight 2 | Unit 2 |
|---|---|---|---|---|---|---|
| Flour (any type) | 2-4 x14 | Tbsp. | ||||
| Water (Declor Pref.) | 1-2 x14 | Tbsp. |
Note: if you dont have declorinated water, let water sit uncovered for 1 day.
Objects
| Object | (Optional) |
|---|---|
| Mason Jar (14x) | No |
| Cloth | No |
| Rubberband | No |
| Spoon | No |
Instructions
Starting
- Add 2 Tbsp. of flour and 2 Tbsp. of water into a jar, mix.
- Scrape down sides of jar.
- Cover jar with cloth, attach with rubberband.
- Place jar in shade outside for 1 day.
Growing (feed every day for 14 days)
- Open, remove 50% of mixture, transfer to new clean jar.
- Add 4 Tspn. flour, 1 Tbsp of water, mix, scrape sides.
Note: If layer of liquid forms on surface, feed twice per day.
Storage (feed every 1-2 weeks)
If your starter was grown succesfully, store it in the fridge.
- Open, remove 50% of mixture, move to clean jar.
- Add water and flour in (1:1) ratio by volume to replace missing mixture.
Cooking (1 day in advance)
- 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).