How to grow your own Sourdough Starter | Using Just Flour and Water
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- čas přidán 28. 04. 2022
- Growing your own sourdough starter is an easy process. It just requires time and patience. Starter typically takes between 5-7 days to get active. Sometimes the process can take up to 14 days.
Link to printable recipe: www.homemadefoodjunkie.com/how-to-make-wild-sourdough-starter/
Thanks for sharing! I want to make my own starter!
I'm just going to enjoy watching you do this today I have not gotten to 🍞🥪 making yet I would love to try it one day 😉
Put it on your wish list and enjoy Lynette. Have a wonderful weekend!
i think im missing something. after you mix and let rest the original starter and then you take a 100g of it to add 100g of flour and water.. do you mix that back into the original? if not do you discard the rest?
What type of flour? Can I use wheat bread flour?
Nice! Can this be done the same with einkorn flour?
Yes it can. If you have home milled flour it will be thicker than you see in the video so you may have to adjust the water volume a bit to get this consistency. Mixing Einkorn with all purpose will make it easier I think. Let us know how it goes!
What if i dont want to make anything with dicard the same day so shud i throw it or can leave in old starter or make a new starter
I measure 100g or 50g from the discard in to another container then add same amount of grams of water and flour as I have of discard to it to start a new one. I don’t do this with every discard, or Id have a thousand starters lying around by the time the first starter is ready to bake with. Lol
Notice that you divide the starter in half each day. What are you doing with the other hat? Are you starting a new second batch, are you throwing it away? What are you doing with it? Can’t you just leave it in your jar and keep adding more each day? Your recipe seems reasonable with holes because we don’t know what you are doing with what you are dividing the starter and placing it
Hi Christina! Thank you for pointing that out! When we divide the starter out we create what's called "discard" this can be used to make sourdough pancakes, bagels, waffles, cookies etc.We have tons of sourdough discard recipes on our website and a few here on the channel. We divide 100 grams out so that we have a balanced starter ratio of 1:1:1. The starter can become unbalanced and fail to activate if you have uneven ratios.
ᑭяỖｍｏ𝓼𝐦 😡