Yeast, The Fun(gi) Recipe
Lynsey here to bring you another recipe, Sourdough Starter. Just to be clear, this recipe is not my own. Unfortunately, the part of Culinary School i went through did not go over baking very much. And I had to learn some essential baking items on my own. Fortunately, Culinary School did teach me how to find a good recipe. Why change what already works! The recipe we follow at home for our favorite bread starter (fresh yeast) is from King Arthur Flour. I am providing the link to their website for in depth information if you need some more instructions. I am going to try to give you a quick read version of their recipe. I hope you try this out. Enjoy!
- Small Glass Mixing Bowl
- Quart Sized Mason Jar with Plastic Lid (we prefer the plastic lids, the metal ones will rust especially in the fridge for long periods)
- Wooden Spoon
- Rubber/Silicone Spatula
- 1 Cup and ½ Cup Measuring Cups
- Digital Scale (optional)
- 1 Cup (113 grams) Whole Wheat Flour or Whole Rye (Pumpernickel)
- ½ Cup (113 grams) Cool Water
- 1 Cup (113 grams) Unbleached All Purpose Flour
- ½ Cup (113 grams) Cool Water (Warmer Room Temps) or Lukewarm Water (Cooler Room Temps)
Thoroughly mix together the 1 cup of Whole Wheat Flour or (Whole Rye Flour) with
½ Cup Cool Water in your Quart Sized Mason Jar. No Clumps!
- Place the lid on top. Do not tighten! And allow this mixture to sit at room temp for about 24 hours. (During colder months, find a warm spot in your house.)
- Day 2: Don’t be worried if there isn't much growth or activity. Discard ½ of the starter. (4 ounces or ½ Cup). Add 1 Cup of the Unbleached All Purpose Flour and ½ Cup Water to the remainder. (Remember, Warmer temps=Cool water, Cooler temps=Lukewarm water) This is called a Feeding!
- Mix completely, Place the lid on top (Do not tighten) and store at room temp for 24 hours
- Day 3: Most likely you will see activity around now. Either way, let’s keep going. We are going to ramp things up to 2 feedings a day. We are going to repeat Step 3 (Day 2). Discard ½ Cup (4 Ounces) and add 1 Cup Unbleached All Purpose Flour and the ½ Cup Water. Mix completely, Cover, and Store at room temp for 12 Hours before repeating.
- Day 4 & 5: Repeat Step 5 (Day 3)
- By the end of Day 5, there should be growth, fine bubbles and a tangy aroma. Your starter is ready for some good hearty baking bread. If the bubbles and aroma are lacking, repeat Step 5 (Day 3) for 48 more hours.
- From here is where we insert recipes and plan for long term storage. In the link provided from King Arthur Flour, there are amazing recipes to follow. Like I’ve said before, If it ain't broke, don’t fix it! But let's plan for long term storage, cause it's going to have to go somewhere in between bakings.
- Remove whatever amount is necessary for your recipe and feed your remains (following Step 3 or Day 2). Allow the starter to sit at room temp for a couple hours to do it’s business. No Lid!
- Cover the jar loosely and place your starter in the fridge. Feedings should be weekly or feed each time you use any amount of the starter.
Alright, so you're probably like… “Why am I discarding all this flour and water I paid so much money for?” Well… You don’t have to throw it away. Use the discards to practice your bread, cake, waffles, cookies, etc until your starter is ready. Yes, they won’t quite have that lift or that punch of sourdough but its practice. And Practice Makes Perfect! Also, it’s a time to challenge yourself and get out of that comfort zone of quick easy breads like Banana Bread or Beer Bread. I hope you all enjoy this recipe! Cheers!
For more information directly from King Arthur Flour, visit the link below: