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In the discussion thread: Baking sourdough bread today [View all]

Response to Marthe48 (Reply #2)

Thu Jan 2, 2020, 03:30 PM

3. you can buy (or be gifted) some starter and then just keep it alive.....

But really all it takes is some fresh whole wheat flour that hasn't been treated. Even some wheat from a whole food type market crushed up and put into a flour and water solution will work.

The key is to continuously throw away half your starter. Seems wasteful, but it isn't if you are dealing with a quarter cup of slurry. Each day, just take half and throw it away, then add 1/8 cup of fresh flour and a 1/8 cup of warm water. mix and keep warm.

After w few days you should start to notice bubbles forming. At that point don't throw any out, but add 1/4 cup flour and water. Then a 1/2 cup and so on until you are up to about 2 or 3 cups.

At that point, use a cup for starter, and feed a cup of water and flour back. Then refrigerate. When you want to bake again, just let it warm up, then add a cup of water and water, wait a day, and take the cup of starter out to use.

The initial wild yeasts come from the flour you use to feed it, not your kitchen. Over time your kitchen yeasts will join the party and the flavor profile will alter slightly.

It's all good. Just don't use chlorinated water.

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Arrow 4 replies Author Time Post
Marthe48 Jan 2020 OP
getagrip_already Jan 2020 #1
Marthe48 Jan 2020 #2
LineLineLineNew Reply you can buy (or be gifted) some starter and then just keep it alive.....
getagrip_already Jan 2020 #3
Marthe48 Jan 2020 #4
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