Sourdough starter in 4 days
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- Опубликовано: 13 сен 2024
- SoSourdough starter in 4 days
Day 1 morning
50 gr or ¼ cup warm water
25 gr or ¼ cup whole wheat flour (or rye or barley flour or combination of any whole grain flour)
25 gr or 2 ½ tablespoons unbleached bread flour
5 gr or 1 teaspoon maple syrup or brown sugar or honey
Mix it well and let it sit at room temperature.
Day 1 evening 12 hours later
100 gr starter
50 gr or ¼ cup warm water
25 gr or ¼ cup whole wheat flour
25 gr or 2 ½ tablespoons unbleached bread flour
Mix it well and let it sit at room temperature.
Day 2 morning 12 hours
200 gr starter from previous day
50 gr or ¼ cup warm water
25 gr or ¼ cup whole wheat flour
25 gr or 2 ½ tablespoons unbleached bread flour
Mix it well and let it sit at room temperature.
Day 2 evening 12 hours later
300 gr starter from previous day discard 150 gr or ½ cup
150 gr or ½ starter
100 gr or ½ cup warm water
50 gr or ½ cup whole wheat flour
50 gr or ⅓ cup plus ½ tablespoon unbleached bread flour
Mix it well and let it sit at room temperature.
Day 3 morning 12 hours later
350 gr starter from previous day discard 150 gr or ½ cup
200 gr or ¾ cup starter
100 gr or ½ cup warm water
50 gr or ½ cup whole wheat flour
50 gr or ⅓ cup plus ½ tablespoon unbleached bread flour
Mix it well and let it sit at room temperature.
Day 3 evening 12 hours later
400 gr starter from previous day discard 200 gr or ¾ cup
200 gr or ¾ starter
100 gr or ½ cup warm water
50 gr or ½ cup whole wheat flour
50 gr or ⅓ cup plus ½ tablespoon unbleached bread flour
Mix it well and let it sit at room temperature.
Day 4 morning 12 hours later
400 gr starter from previous day discard 200 gr or ¾ cup
200 gr or ¾ starter
100 gr or ½ cup warm water
50 gr or ½ cup whole wheat flour
50 gr or ⅓ cup plus ½ tablespoon unbleached bread flour
Mix it well and let it sit at room temperature.
Day 4 evening 12 hours later
Keep starter in fridge and let it rest, take out next morning. Let it sit at room temperature for about an hour. Take some and make bread.
urdough starter in 4 days
Day 1 morning
50 gr or ¼ cup warm water
25 gr or ¼ cup whole wheat flour (or rye or barley flour or combination of any whole grain flour)
25 gr or 2 ½ tablespoons unbleached bread flour
5 gr or 1 teaspoon maple syrup or brown sugar or honey
Mix it well and let it sit at room temperature.
Day 1 evening 12 hours later
100 gr starter
50 gr or ¼ cup warm water
25 gr or ¼ cup whole wheat flour
25 gr or 2 ½ tablespoons unbleached bread flour
Mix it well and let it sit at room temperature.
Day 2 morning 12 hours
200 gr starter from previous day
50 gr or ¼ cup warm water
25 gr or ¼ cup whole wheat flour
25 gr or 2 ½ tablespoons unbleached bread flour
Mix it well and let it sit at room temperature.
Day 2 evening 12 hours later
300 gr starter from previous day discard 150 gr or ½ cup
150 gr or ½ starter
100 gr or ½ cup warm water
50 gr or ½ cup whole wheat flour
50 gr or ⅓ cup plus ½ tablespoon unbleached bread flour
Mix it well and let it sit at room temperature.
Day 3 morning 12 hours later
350 gr starter from previous day discard 150 gr or ½ cup
200 gr or ¾ cup starter
100 gr or ½ cup warm water
50 gr or ½ cup whole wheat flour
50 gr or ⅓ cup plus ½ tablespoon unbleached bread flour
Mix it well and let it sit at room temperature.
Day 3 evening 12 hours later
400 gr starter from previous day discard 200 gr or ¾ cup
200 gr or ¾ starter
100 gr or ½ cup warm water
50 gr or ½ cup whole wheat flour
50 gr or ⅓ cup plus ½ tablespoon unbleached bread flour
Mix it well and let it sit at room temperature.
Day 4 morning 12 hours later
400 gr starter from previous day discard 200 gr or ¾ cup
200 gr or ¾ starter
100 gr or ½ cup warm water
50 gr or ½ cup whole wheat flour
50 gr or ⅓ cup plus ½ tablespoon unbleached bread flour
Mix it well and let it sit at room temperature.
Day 4 evening 12 hours later
Keep starter in fridge and let it rest, take out next morning. Let it sit at room temperature for about an hour. Take some and make bread.
Thank you Crystal for your reply. I understand how to make the starter through the first day. The thing that I don’t understand is what to do after I take out so much starter to make biscuits or pancakes or bread. How much flour and water do you put back into the starter after you take out what you want. How long do you let it sit out on the counter, and how long can you keep it in the refrigerator between feedings. I don’t mean to be a pest about this. I couldn’t find the link that you had sent me for care and feeding of the starter. Thank you once again for your reply. PS. I didn’t mean the first day I meant the first day thank you.
No worries Barbara. I normally leave 1/2 -3/4 cup of starter in my fridge. I bake once or twice a week regularly. So I leave my small starter in my fridge, then the day before I bake I take out my starter and add water and flour. For example: if I need 320 g starter for two loaves of bread I add 160 g water and 160 g flour and mist it and let it sit on kitchen counter for 10-12 hours. At least 8 hours. Then I take out 320 g starter and left with about 1/2 cup starter which I immediately put it in my fridge. So on. That is how I do it.
For some people who like their bread little sour side they do it another way. Which is, feed the starter with flour and water and let it sit in room temperature for 10-12 hours and then put it in the fridge. Then when they are ready to use the starter then you can take out your starter and let it sit in room temperature for about and hour and then take out the amount you need. Feed the rest and so on. I used to do this way, since starter will continue to multiply even in fridge it tend to get little more sour than the other way. I hope this will answer your question. If not please let me know.
If link does not work then you can go to my channel Crystal Sukhee and then check the list of video, the one that I recommended is Sourdough start tips. If you have face book then you can check out my FB page called Crystal's Bread. Please let me know if you have any other question. Happy baking!
When you take out the amount of starter to use safer bread, how do you feed the rest of the starter to keep it going?
Hello Barbara, that is very good question. You may have looked at my other videos. If not here is the one that gives tips about how to care your sourdough starter. Please watch it and if that does not answer your question then let me know. I would happy to answer your question. Here is the link: ruclips.net/video/I9sTAP2vFNk/видео.html