The sourdough starter is ready at last!
Remember how it rose yesterday? Looks like it rose almost twice as much after the last feeding.
The napkin on top kept it from overflowing… Almost.
A teaspoon of it has found its way, but the rest is fine.
By the way, just a quick tip on what to do when the crust sticks to the napkin: Place it in the freezer for 10 minutes. It peels away without any mess.
Now it’s time to bake some bread.
Tartine’s “Basic Country Bread” is at the top of my list. Any other suggestions? Is there a sourdough recipe you just can not live without?
Let me know!
HOW TO MAKE A SOURDOUGH STARTER
SOURDOUGH STARTER RECIPE – DAY 9
Recipe adapted from “Tartine Bread” by Chad Robertson
- 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
- Remove crust and discard 80% of the sourdough starter.
- Add flour and water and mix until no lumps remain.
- Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.