Sourdough Starter

americastestkitchen.com

Jacob Potterpin

subheading: GATHER YOUR INGREDIENTS:

1 ½ cups organic bread or King Arthur All-Purpose Flour

1 ½ cups organic whole-wheat or rye flour

Warm room-temperature (70- to 80-degree) bottled or filtered water

subheading: KEY EQUIPMENT:

Mixing Bowls

Digital Kitchen Scales

Wooden Spoons

subheading: BEFORE YOU BEGIN:

For the best results, weigh your ingredients and use organic flour (which is richer in microorganisms than conventional flour) and bottled or filtered water (which is free of the chlorine in tap water that can kill those essential microorganisms) to create the starter. Be sure to include white and either whole-wheat or rye flour in the bulk flour mixture; whole-grain flours are more nutritious than white flour and are more likely to contain the bacteria and yeast we want, making them ideal nourishment for the nascent culture. (Once the starter is mature, you maintain it with just white flour; nonorganic is fine.) Once the starter is ready for use, it can easily be scaled up to the necessary proportions. Note that the time frame of each step is approximate: How quickly your starter moves from one step to the next will depend on the flour you’re using to refresh it and how hospitable the environment is for yeast and bacteria activity. Let visual cues be your guide and use the day count as a reference. You'll need 2 small lidded containers, such as 4-ounce canning jars, and 1 larger lidded container, such as a 16-ounce canning jar. For more information on making a starter, be sure to read this article. For the best results, weigh your ingredients and use organic flour (which is richer in microorganisms than conventional flour) and bottled or filtered water (which is free of the chlorine in tap water that can kill those essential microorganisms) to create the starter. Be sure to include white and either whole-wheat or rye flour in the bulk flour mixture; whole-grain flours are more nutritious than white flour and are more likely to contain the bacteria and yeast we want, making them ideal nourishment for the nascent culture. (Once the starter is mature, you maintain it with just white flour; nonorganic is fine.) Once the starter is ready for use, it can easily be scaled up to the necessary proportions. Note that the time frame of each step is approximate: How quickly your starter moves from one step to the next will depend on the flour you’re using to refresh it and how hospitable the environment is for yeast and bacteria activity. Let visual cues be your guide and use the day count as a reference. You'll need 2 small lidded containers, such as 4-ounce canning jars, and 1 larger lidded container, such as a 16-ounce canning jar. For more information on making a starter, be sure to read this article.

Directions at americastestkitchen.com

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