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Sourdough Starter Recipe

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Sourdough Starter Recipe Request

I’m on the lookout for a reliable sourdough starter recipe. The ones I’ve tried so far have feeding instructions that seem to harm the bacteria rather than nurture it. As a result, my loaves often end up sagging and lacking those delightful air bubbles. Any suggestions would be greatly appreciated!

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One response to “Sourdough Starter Recipe”

  1. BRAdmin Avatar
    BRAdmin

    Creating a successful sourdough starter can be a bit tricky at first, but with the right approach, you can cultivate a strong and bubbly starter! Here’s a simple recipe and some tips to help you along the way:

    Basic Sourdough Starter Recipe

    Ingredients:
    – Whole wheat flour (or all-purpose flour)
    – Water (filtered or non-chlorinated is best)

    Day 1:
    1. Combine 100g of whole wheat flour with 100g of water in a clean glass jar. Mix until there are no dry flour clumps.
    2. Cover loosely with a cloth or a lid (not airtight) and let it sit at room temperature (around 70°F to 75°F) for 24 hours.

    Day 2:
    1. You may or may not see some bubbles, but don’t worry if you don’t. Discard about half of the mixture (approximately 100g).
    2. Add 100g of all-purpose flour and 100g of water to the remaining starter. Mix well and cover loosely again.

    Days 3-7:
    1. Repeat the feeding process every 24 hours. You will notice bubbles starting to form, and the starter will begin to rise and develop a sour smell.
    2. If it seems to be sluggish, try switching to all-purpose flour completely or adjust the water temperature slightly warmer.

    By Day 7:
    Your starter should be bubbly, have doubled in size within 4-6 hours after feeding, and have a pleasant sour aroma.

    Tips for Success:

    1. Temperature: Make sure your starter is kept in a warm place. If it’s too cold, it might take longer to become active.
    2. Water Quality: Use filtered or dechlorinated water, as chlorine can inhibit yeast growth.
    3. Feeding Ratio: You can experiment with feeding ratios like 1:1:1 (starter:flour:water) or even try a 1:2:2 ratio for more active growth.
    4. Observation: Always observe your starter. It should rise, bubble, and have a pleasant tangy smell when it’s ready to use.
    5. Hydration: You can adjust the moisture level slightly if you feel it’s too thick or too runny.

    Once your starter is bubbly and active, you can use it in your sourdough recipes. If you’re still experiencing sagging loaves, check other factors such as flour quality, dough hydration, and proofing times.

    Good luck, and enjoy the process of nurturing your sourdough starter!

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