Sourdough Starter
There are two parts to making sourdough. The first part is keeping your starter active. In Summer 2020, Rosina Gioffre gave me her starter that she was going to name “pandemic.” She then decided to name it “Hope.” If you get starter from me, that is still “Hope.”
Ingredients
Equal parts existing starter and flour
Half the weight of water
Example:
50 g. Existing Starter
50 g. Flour
25 g. Water
Instructions
Weigh the existing starter and add the same weight in flour and 1/2 the weight in water.
I use my Kitchen Aid to gently “knead it” … maybe 3 minutes.
Then I weigh it and store 150-200 gr in containers.
If you have enough starter to make bread (150-200 g.), after refreshing, take out that amount of the starter, put a rubber band around it and let it double in size. After an hour on the kitchen counter, return extra starter to refrigerator.
Notes
If you want to get an early start, take your starter out of the refrigerator in the evening and after an hour, feed it. Measure 150-200 grams and set in on the counter overnight with saran wrap on top. Punch little holes in the saran. The next morning, you can just start your bread.
Equal parts existing starter and flour
Half the weight of water
Example:
50 g. Existing Starter
50 g. Flour
25 g. Water
Recipe Notes
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