Sourdough Starter
Sourdough Starter
My recipe for my sourdough starter.
Ingredients
- 120g Rye Flour
- 150g Strong White Flour
- 10g Maple Syrup
- 270g Tepid Water
Instructions
Day 1
- Mix together 20g of rye flour with 20g of tepid water and 5 g maple syrup. Combine well it should look like a thick batter.
- Leave on your kitchen counter for 24 hours covered with a damp cloth ( in order to work your starter needs to be in contact with the air but not dry out). You should see bubbles appearing.
Day 2
- Mix together 50g of rye flour with 50g of tepid water.
- Add to the previous batter.
- Cover again for 24 hours.
Day 3
- Mix together 50g of rye flour with 50g of strong white flour and 100g of tepid water.
- Add to the previous batter.
- Cover again for 24 hours.
Day 4 and final Day
- Mix together 100g of strong white flour and 100g of tepid water.
- Add to the previous batter.
It is ready to use.
Notes
This is the recipe I use and a result of different experiment. You can totally swap for different flours, I replaced a few time the rye by strong white flour or wholemeal strong flour, replaced the white flour by malthouse....
I use the maple syrup, in the original recipe from Kaiser I used to follow it was honey, but for those days when I want to be vegan and I do love maple syrup I made a swap. I might do a try with apple butter soon as well.
Once I use the sourdough starter I pop the lid on and keep it the fridge after feeding it 50g flour 50g tepid water. As I am baking with it every week it makes more sense for me. Before making bread I take it out 24 hours in advance, mix the batter and I feed it with a 50g of flour (there I tend to experiment with different flour) and 50g tepid water. It would be ready to use the next day.
My sourdough starter in my fridge is around 6 months old now.
Just like a plant take care of it every week, feed it even if not using it and it will give back by producing amazing breads.