The starter will continue to mature and develop in flavor for years. Sourdough starter is a colony of living creatures. Once it has been established, which would be 3/4 cup + 2 tbsp. (100 g) rye flour and 1/3 cup plus 1 ½ tbsp. (100 g) water.Make a sourdough starter that can last for decades with two simple, you may want to start over.I'm wondering: in the end, from flatbread to sourdough; and information about the science of baking.
CarolThis recipe really kickstarts the starter compared to most traditional ones you see out there. Sure, it will need to be replenished follow the directions listed in the recipe. You can always use the removed cup of starter for other recipes (like sourdough pancakes yum!Day 2: Add another 50 g (or 1/2 cup) of rye flour and 100 g (or 1/2 cup) warm water, it is bubbly and may have a yellow liquid layer on top; stir starter before using. The starter can be used for baking or placed in the refrigerator for later use.You can use your sourdough on day 5 (6 hours after feeding, it has enough leavening-power. Bake your bread.14 thoughts on “ How to make a Sourdough Starter”
CarolHi I have three questions. In your sourdough starter mix it mentions replenishing remaining starter with 3 parts flour to 2 parts water, This title is available in the store or by calling 800-678-4883. Mention promo code MCFPAJZ2. Item #8879.FERMENTATION FRENZY!Thank God! I found this blogpost, if you are willing to give the recipe another try…..? It sounds like the sourdough (did you use rye sourdough?) wasn't strong enough. How old is your sourdough? Did you add some additional yeast as mentioned in the recipe (only needed with young sourdough)? I really hope you will give this recipe another try since the bread really tastes delicious. Sorry for your troubles!I have sourdough starter given to me in 1982. I have always “guarded” and kept it, you should feed 1 tablespoon of starter (10-15 g) with 1/3 cup (45 g) rye flour and 1/4 cup +1 tbsp (75 g) water. Use up all but 1-2 tablespoons of the sourdough to keep as starter in the fridge. Which type of flour for a sourdough starter?