Getting Started With Sourdough
Getting started with sourdough can be quite intimidating. As I shared a few posts ago, I started my sourdough journey at the start of the year. To get started there are a few things you should buy or ensure you have on hand. I did include them in my prior post, but so you don’t have to toggle between the posts. Fortunately, you may have a lot of these items on hand.
What you need:
- Sourdough Starter Jar Kit that includes two starter jars, recipes, jar labels, a starter guide, and a marker
- San Francisco Sourdough style culture
- Non-stick silicon pastry mat
- Banneton Bread Proofing Basket which comes with: an oval proofing basket, bread-making tool supplies including scoring lame, metal and plastic scrapers, basket liner, and cleaning brush
- Baguette pans
- Proofing bags
- Saint Germaine extra large baking Couche (for proofing)
- Airtight container to hold flour for a starter. I created a 50/50 mix of white and wheat flour.
- Preferred flour to feed the starter. I use a mixture of white and wheat flour, some people use rye.
- Kitchen scale
After you get your goodies, the first step in getting your sourdough started is starting your starter. There are a lot of different recipes for sourdough starters, which can make it overwhelming. For my starters, I used the guides that came with my kits.
Sourdough Starter recipe:
What you’ll need: flour, water, starter jars and kitchen scale
Day 1: add 50g of water to the jar followed by 50g of flour. Mix with a spatula until you obtain a creamy texture. Mark the feeding level before covering it with a towel and placing it in a warm place without drafts. Come up with a fun name for your starters. Mine are Dough Pesci and Marlon Brandough.
Day 2: repeat day one steps (try to feed your starter at the same time daily.)
Day 3: you should start to see some signs of activity now, like bubbles on the surface or an increase in volume. Discard 1/2 of the volume and repeat the steps from day 1.
Day 4-7: discard 1/2 of the volume of the starter before repeating the steps from day 1. You should see an uptick in activity with larger bubbles and a slightly acidic aroma.
Day 7: it may be ready to use. I was able to make bread at 7 days with mine, but the bread got better as the starter aged.
If you bake often, like me, keep feeding it daily. Remember the most important part of feeding is to discard at least 1/2 of the starter. If you don’t discard it, there won’t be enough to keep the starter fed and it will die out. To keep up with my baking needs, I feed it about 100 grams of flour and 90 grams daily and have moved it into bigger jars.
If you’re not going to bake immediately, you can put the starter in the fridge and feed it bi-weekly. I’ve noticed that most sourdough recipes include instructions for dealing with starters coming from the fridge.
I live in South Florida, so there is plenty of moisture in the house. Keep in mind if you live in a drier climate, the amount of flour and water you need may be different. Play around with it a bit to find what works for your kitchen. I chose this starter recipe because it was pretty pedestrian, which I needed. I didn’t want an overcomplicated recipe that I may screw up. In the end, my starters flourished, so I guess I was worried for no reason.
A couple of closing notes on the starter:
- Discard into the trash or set aside the discard for use in recipes. There are a lot of great recipes out there that use discard.
- Be careful if you have pets, as the discard will ill your dogs or cats.
- Don’t discard the discard into the sink as it can muck up your plumbing.
My favorite candy is chocolate. I love it and could eat it all day every day. If only eating it like that wouldn’t make me both severely obese and diabetic. I am a chocolate snob and have Norwegian milk chocolate Freia delivered monthly. Everyone my kids ask where they are, I’m a bit cagey with them. While I am happy having a piece or two a day, they’ll kill all of the bars in a day or two. I’m also a big fan of Milka and Cote D’Or chocolate bars. Also, I’d never say no to Leonidas or Neuhaus chocolates.