Recipe:Sourdough Starter - Revision history

Ofosos at 22:18, 25 December 2016

2016-12-25T22:18:22Z

← Older revision		Revision as of 22:18, 25 December 2016
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	* The night before, make the "sponge": to 500g of flour, add 600 ml warm water and a good laddle of your starter. Beat it for a while, cover and leave overnight.		* The night before, make the "sponge": to 500g of flour, add 600 ml warm water and a good laddle of your starter. Beat it for a while, cover and leave overnight.
	* Next day, add 600g of flour and 20-25g of salt, knead through until smooth and springy and leave to rise for an hour. Knead, leave to rise 2-3 more times. Form into loaves, leave to rise again and bake as normal.		* Next day, add 600g of flour and 20-25g of salt, knead through until smooth and springy and leave to rise for an hour. Knead, leave to rise 2-3 more times. Form into loaves, leave to rise again and bake as normal.

			[[Category:Ferments]]

Machtelt: /* Startup */

2016-12-24T17:08:16Z

Startup

← Older revision		Revision as of 17:08, 24 December 2016
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	==How to make the starter==		==How to make the starter==
	===Startup===		===Startup===
	In the bowl, beat water and flour for about 10 minutes (you can use the mixer) to get a lot of air mixed with it. The more you whisk it, the more yeast spores will enter the starter. Put in the container and put on the lid, leave in a fairly warm spot until it starts fermenting. That's it!		In the bowl, beat a glass of water and 150g flour for about 10 minutes (you can use the mixer) to get a lot of air mixed with it. The more you whisk it, the more yeast spores will enter the starter. Put in the container and put on the lid, leave in a fairly warm spot until it starts fermenting. That's it!

	Sometimes fermentation will already be visible after a couple of hours, sometimes it will take until the next day or even the day after that. Don't worry, it will get there.		Sometimes fermentation will already be visible after a couple of hours, sometimes it will take until the next day or even the day after that. Don't worry, it will get there.

Machtelt: /* Ingredients */

2016-12-24T17:07:46Z

Ingredients

← Older revision		Revision as of 17:07, 24 December 2016
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	===Ingredients===		===Ingredients===
	* flour, preferably whole as this works sooner.		* flour, preferably whole as this works sooner.
	* ~~a glass of~~ warm water ~~(+/- 250ml)~~		* warm water

	===Materials===		===Materials===

Machtelt: Created page with "Wild yeast is floating around in the air everywhere. You just need to catch it. This is how to do exactly that. ==What you need:== ===Ingredients=== * flour, preferably wh..."

2016-12-24T17:05:50Z

Created page with "Wild yeast is floating around in the air everywhere. You just need to catch it. This is how to do exactly that. ==What you need:== ===Ingredients=== * flour, preferably wh..."

New page

Wild yeast is floating around in the air everywhere. You just need to catch it. This is how to do exactly that.

==What you need:==

===Ingredients===
* flour, preferably whole as this works sooner.
* a glass of warm water (+/- 250ml)

===Materials===
* Big bowl
* whisk
* container that can be closed with a lid

==How to make the starter==
===Startup===
In the bowl, beat water and flour for about 10 minutes (you can use the mixer) to get a lot of air mixed with it. The more you whisk it, the more yeast spores will enter the starter. Put in the container and put on the lid, leave in a fairly warm spot until it starts fermenting. That's it!

Sometimes fermentation will already be visible after a couple of hours, sometimes it will take until the next day or even the day after that. Don't worry, it will get there.

===Feeding===
* First feeding: when fermentation becomes visible, mix in another 150 g of flour and 250 ml of warm water. Leave it for a day or so in a fairly warm spot. Get used to the smell. This is the smell of your yeast. It will evolve over time.
* Subsequent daily feedings: discard half of the batter, replace with 150g of flour and 250 ml of cold water. Do this at least 5 times before you actually use the starter for baking.

===Maintenance===
* If you are going to bake every day, use half of the starter to make bread, keep on feeding the other half like the days before.
* If you are not baking every day, the starter can go into the fridge for a week without being fed. Before using it for baking, take it out of the fridge, feed it and let it become really active.
* Add more flour to make it into a stiff dough and you only need to feed it every 3-4 days. To feed it, discard half (bake with it), add water and flour again.

==How to use your starter for baking==
* The night before, make the "sponge": to 500g of flour, add 600 ml warm water and a good laddle of your starter. Beat it for a while, cover and leave overnight.
* Next day, add 600g of flour and 20-25g of salt, knead through until smooth and springy and leave to rise for an hour. Knead, leave to rise 2-3 more times. Form into loaves, leave to rise again and bake as normal.