Wednesday, 22 April 2020 22:04

How to make Sourdough Starter

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Sourdough Culture Elaboration 
Here is how to make sourdough starter from scratch. It usually takes us about 5 days to make a culture strong enough to bake bread with. It may take a longer time when you try this at home. The key to keep the culture warm at all time.
See the tutorial video for more info and visuals.

Day 1
Dark Rye 200g
Water 240g
Maintain 85F for 24 hours 
Day 2
Dark Rye 150g
Flour 50g
Water 240g
Culture from Day 1 100g
Maintain 85F for 24 hours 
Day 3
First Feeding:
Dark Rye 100g
Flour 100g
Water 200g
Culture from Day 2 100g
Maintain 85 for 8-12 hours.
If doubled in size in 8-12 hours, move onto second feeding.
If not, continue fermentation for ~12 more hours. 
Day 3
Second Feeding:
Dark Rye 100g
Flour 100g
Water 200g
Culture from Day 3 First Feeding 100g
Maintain 85 for 8-12 hours.
The mixture should develop some lactic acid aroma and good gas production at this point. 
Day 4
First Feeding:
Dark Rye 50g
Flour 150g
Water 200g
Culture from Day 3 100g
Maintain 85 for 8-12 hours. 
If the culture matures within 8-12 hours, it is ready to be treated as a starter. 
Starter Feeding
Flour 100g
Water 100g
Starter (matured culture) 30g
Maintain 70-75F for 8-12 hours.
Continue to feed twice a day. I’m when not using, place matured in the refrigerator for a long storage without feeding. 

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