Sourdough Starter Instructions

SOURDOUGH STARTER ACTIVATION INSTRUCTIONS

Before we begin, a quick note on utensils: while metal bowls and spoons for stirring are perfectly fine, long-term contact with metal can affect the acidity of sourdough, so we recommend using glass or plastic for prolonged mixing.

Now, let’s get started:

1. In a plastic or glass bowl, combine 1/2 cup of flour, 1 tablespoon of sugar (optional for faster yeast activation), and about 1/2 cup of lukewarm water with the package of starter powder. Cover the bowl with plastic wrap, a towel or paper napkin, and place it on the counter.
2. On the second day, give the mixture a good stir.
3. On the third day, add an additional 1/2 cup of flour and enough lukewarm water to achieve a thick, stirrable consistency.
4. On the fourth day, add about 1/2 cup of lukewarm water and 1/2 cup of flour. Aim for a very thick, yet stirrable consistency.
5. By the fifth day, you may notice your starter looking quite liquidy – don’t panic! This indicates a highly active starter, which is a good sign. If desired, consider adding rye, whole wheat, or bread flour to improve gluten content and texture.
6. On day five, remove half of the starter and use it to make pancakes or any other recipe that calls for sourdough discard. Feed the remaining starter with 1 full cup of flour and enough water to maintain a very thick consistency.
7. On day six, your starter should be ready to use. Feed it daily if kept at room temperature, or store it in the refrigerator and feed it at least once monthly. Adjust feeding frequency based on usage.
8. On day seven, continue daily feeding if kept at room temperature, or switch to weekly feeding if refrigerated and unused. Remember to take it out and feed it the night before use for optimal yeast activity.

Finally, if your bowl starts to overflow, simply pour some out – use it in discard recipes, do not waste it!

Bonus tips:

• To create a backup starter, transfer 1/2 cup of starter into a quart jar, add flour and water, and store it in the fridge. This ensures you’ll always have a starter on hand for future batches. Don’t forget to feed it occasionally to keep it alive and kicking.
• Sometimes it is best to measure in grams instead of cups. After you have successfully rehdyrated your starter with the above instructions, you can use this method to keep your starter going; Weigh your starter and use a 1:1:1 ratio of starter, water, and flour. So if you have 50g of starter, you can add 50g of water, and 50g of flour. This is known as a 100% hydration starter. This is just a guideline, experiment to see what % of hydration works best for you.

Welcome to our sourdough starter bread recipe! Here’s how to whip up a delicious loaf:

No-Knead Sourdough Bread Recipe

Ingredients:

• 227g (1 cup) Fed and Bubbly Sourdough Starter
• 397g (1 3/4 cups) Lukewarm Water
• 600g (5 cups) Bread Flour
• 18g (1 tablespoon) Table Salt

Method:

1. Start by weighing your flour for accuracy, or gently spoon it into a measuring cup, then sweep off any excess.

2. Combine all the ingredients in a large mixing bowl.

3. Mix everything together until you have a sticky, rough dough. If you have a stand mixer you may beat at medium speed with the paddle attachment for 30 to 60 seconds. If not, simply stir with a big spoon or dough whisk until well combined.

4. Leave the dough covered in the bowl and let it rise for 1 hour.

5. After the first rise, gently pick up the dough, fold it over on itself several times, cover it again, and let it rise for another hour.

6. Repeat this rising and folding process two more times, for a total of 3 hours. Then, place the dough in the refrigerator and let it rest for at least 8 hours or up to 48 hours.

7. When you’re ready to bake, turn the dough out onto a well-floured work surface and shape it into a rough ball. Cover and let it rest for 15 minutes.

8. Shape the dough according to your baking vessel; long or round. Lightly grease the inside of your baker or dust it with semolina. Alternatively, place the dough on a sheet of parchment paper.

9. Place the shaped dough in the baker, cover it with the lid, and leave it at room temperature to rise for about 2 1/2 to 3 hours.

10. Preheat the oven to 260°C with a rack positioned in the middle, about one hour before baking.

11. Just before baking, dust the loaf with flour and make one or several slashes on the top surface with a lame or sharp knife.

12. Cover the baker with its lid and place it in the oven. Reduce the temperature to 230°C and bake for 45 minutes.

13. Remove the cover of the baker and bake for an additional 10 to 15 minutes, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center reads at least 95°C.

14. Finally, transfer the bread to a rack to cool completely before slicing.

15. Store any leftover bread in a plastic bag at room temperature for several days, or freeze for longer storage. Enjoy your homemade sourdough bread!

WWW.TEASHOPMALTA.COM