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Here we explore one of the most fundamental (and fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simple slurry of flour and water. Each micro-climate (from which wild sourdoughs are made) is said to offer a distinct flavor which can be tasted in the finished product. And boy, what a variety of products– bread, pizza dough, pancakes, biscuits, and more!
In years past, this was the main leavening agent in home cooking, and starter was often “used” multiple times a day. In today’s busy world, we may only cook with it once or twice a week.
It’s important to keep in mind before starting a wild sourdough that it may take over your kitchen! This is a quick ferment once it gets going, and you can expect your dough to double in size with each feeding.
Once your starter is established, put it to work, making sourdough bread!
- 3 oz./90 ml (by volume) Organic unbleached Whole Wheat Flour
- 3 fl. oz /90 ml filtered water
- When catching a wild starter (as opposed to pinching a bit of active starter dough from a friend) I recommend starting small. Begin with a tablespoon of flour, as you will be adding to this twice a day.
- For the first three days, stir 1 tablespoon each of flour and water twice per day into a medium glass or ceramic bowl. Cover with a tea towel and leave the container in a warm location.
- By the third day, your starter should be bubbly and sour smelling. Many experts believe that it takes between 30-90 days for this ferment to reach its maturity, when fed and used daily.
Sourdough Starter Tips
- When a starter is consistently doubling in size within six hours of each feeding, it is healthy and has a well-established culture.
- If you store your starter in the refrigerator, let it come back to room temperature (for about ten hours) prior to incorporating it into a recipe.
- If liquid forms on the top of your starter when stored in the refrigerator, simply pour off the excess liquid.