Course: Yeast Bread
Tags: Dan Original, 250g, 2023-02
Sourdough Starter for 250g Recipes
This is the daily sourdough refresh method for the 250g Sourdough Recipe set, a series of recipes for a starter that you use all of, every day (or store, see the last step.) You use the entire starter in each recipe and tomorrow's is started from what's left in the pot after pouring it out.
Use any flour. I like a buckwheat and (in Atlantic Canada) Speerville Mills Whole White mix. Folklore asserts that you should use the same flour as you use for the rest of your baking so it's your sourdough's usual food.
If you just got a tablespoon of starter from a friend or bakery, select a nonmetallic "pot" and start at Step 2. And, pick a name for your starter: it is a living thing like a plant or a pet and you may have it forever. If you need some starter, contact me.
Ingredients
| ½ c | water |
| ½ c | buckwheat flour |
| ¼ c | flour |
Bust Out
| sourdough pot |
Steps
- Don't wash your sourdough pot from today's use. A half teaspoon left over on the sides or bottom is enough.
- Add room temperature water, put the lid on and shake, or scrape down the sides of the pot and stir to totally dissolve all of the old starter.
- If you want to wash your pot (real sourdough fanatics rarely do), transfer your starter into the new or temporary one now.
- Add buckwheat flour and flour and mix very thoroughly. The batter will be very thick and during the day it will thin out as the starter works on it.
- If you are not using it tomomorrow, put it in the fridge now. It'll live, slowly, in the fridge, so use it or refresh every week. It will keep in the freezer for years; keep a backup there and thaw it out and start at Step 2.
- If you are using it tomorrow, leave out on the counter. It will about double in size.