Sourdough Starter – Day 5

January 27th, 2012  | Category: Bread

Sourdough Starter - Day 5

Same as yesterday. The sourdough starter dried out on top, but it doesn’t look like a crust.

The rise isn’t significant. Still smells acidic, but not as strong as days 3 and 4.

The starter is much thicker today, so I decide to keep the water ratio low.

Sourdough Starter Feed - Day 5

I discard 80% of it, add flour & water, wipe the rim clean and put the cloth back on.

Sourdough Starter Bread - Day 5

I also decide to tie a string around the glass bowl to watch the rise & fall closer. The photo above was taken 2 hours 45 minutes after the feeding. It rose by approximately quarter of an inch.

HOW TO MAKE A SOURDOUGH STARTER

SOURDOUGH STARTER RECIPE – DAY 5

Recipe adapted from “Tartine Bread” by Chad Robertson

Ingredients

  • 125 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (%50-%50) blend
  • 100 grams (approximately 1/3 cup + 1 tablespoon) lukewarm water

Method

  1. Remove crust and discard 80% of the sourdough starter.
  2. Add flour and water and mix until no lumps remain.
  3. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.
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Comments

  1. 1 - Maureen on January 28th, 2012

    I love the string idea! My sourdough hero.

  2. 2 - Lynn Krudo on January 28th, 2012

    Hello!

    I enjoyed reading about your visit to San Francisco after all that time. We had a trip down memory lane when we went back to Chicago last August. The eggplant parmesan at Dave’s Italian Kitchen in Evanston (Northwestern University) is as good as I remember.

    I’m making sourdough bread. This morning I made a dried tomato/parmesan & yesterday I did a sweet potato. Each bread contains whole wheat flour, bread flour, sunflower seeds & pumpkin seeds. I bake them in either a cast iron pot with the lid, or a ceramic quiche casserole with a plate. I take the lids off after a 1/2 hour, lower the temperature a bit, and continue baking for 10/15 minutes or so.

    What I actually wanted to tell you is that when I make my starter, I don’t throw any of it away. I use a glass canning jar, add flour/water by the tablespoon or 1/4 cup, use what I need for a loaf or two loaves when it’s ready, renew it, and go on. When I’m not going to bake bread, I cover the jar and keep it in the fridge – otherwise I just keep it on the kitchen counter.

    I like getting your emails. Again please look us up if you get to Israel. There’s a great restaurant in Tivon & Nazareth that you would enjoy.

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