How to Make a Sourdough Starter
January 24th, 2012 | Category: Bread
Learning how to make a sourdough starter and maintaining it as long as I can is at the top of my to-do list this year.
It takes a lot of time and patience – both of which I’d like to reserve for the book I’m working on – to master the art of sourdough bread, but I just can’t get the bread I ate at Tartine Bakery out of my mind.
Actually, aside from a daily routine of feeding the starter, there’s not much else to do. It will take 7-10 days to grow the culture, so the first step is to mix 5 pounds of flour, which you’ll be using to feed the culture. I will be following Chad Robertson’s recipe in “Tartine Bread”, so I’m using half bread and half whole wheat flour.
Note to readers living in Turkey: I highly recommend Karahan Un‘s line of organic flours.
The blue one on the left is bread flour and the yellow one next to it is whole wheat. They also have all purpose flour (in pink). It is a bit hard to find these in the supermarkets. I usually come across this brand in Macrocenter and Carrefour.
All you need to do in day 1 is to mix flour and water, cover with a clean cloth and set aside to start the sourdough process.
Long live the microorganisms!
SOURDOUGH STARTER RECIPE – DAY 1
Recipe adapted from “Tartine Bread” by Chad Robertson
- 140 grams (1 cup) bread and whole wheat flour (%50-%50) blend
- 140 grams (approximately 1/2 cup + 1 tablespoon) lukewarm water
- Mix flour and water in an impeccably clean glass bowl with a wooden spoon until no lumps remain.
- Wipe the rim clean, cover with a clean cloth and place in the warmest spot in your kitchen.
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