Lily Ferment is a nutritionist and sourdough advocate who believes in the power of fermented foods for overall health and well-being. She has spent years researching the benefits of sourdough and has developed a range of recipes that cater to various dietary needs. Lily is also a popular speaker at food and wellness conferences.
Hey there! If you're looking to make a 20% sourdough starter from scratch, I've got you covered. Let me break it down for you in simple terms.
To begin with, let's talk about what a 20% sourdough starter actually means. When we refer to a 20% starter, we're talking about the ratio of flour to starter in your sourdough mixture. In this case, it means that the weight of your starter should be 20% of the weight of the flour you're using.
Now, let's get into the nitty-gritty of making your homemade sourdough starter. Here's a step-by-step guide to help you out:
1. Start with equal parts flour and water: Begin by combining equal weights of flour and water in a clean container. For example, if you use 100 grams of flour, you'll need 100 grams of water.
2. Mix well: Stir the flour and water together until you have a smooth, thick batter-like consistency. Make sure there are no dry pockets of flour left.
3. Let it sit: Cover the container loosely with a clean cloth or plastic wrap and let it sit at room temperature for 24 hours. This allows wild yeast and bacteria present in the environment to start colonizing your mixture.
4. Feed your starter: After 24 hours, you'll start to see some activity in your starter. It may have bubbles and a slightly sour smell. Now it's time to feed it! Discard half of the starter and add equal weights of flour and water. For example, if you have 100 grams of starter, discard 50 grams and add 50 grams each of flour and water.
5. Repeat and maintain: Repeat the feeding process every 24 hours, discarding half of the starter and adding equal weights of flour and water. This helps to maintain a healthy balance of yeast and bacteria in your starter.
6. Watch for activity: As you continue to feed your starter, you'll notice it becoming more active. It will rise and fall with each feeding, and may even double in size within a few hours. This is a good sign that your starter is developing nicely.
7. Ready to use: After about 5-7 days of regular feedings, your sourdough starter should be ready to use. It should have a pleasant, tangy aroma and be full of bubbles. At this point, you can start using it to make delicious sourdough bread and other treats!
Remember, the key to maintaining a healthy sourdough starter is regular feedings and maintaining the 20% ratio. If you're not planning to bake every day, you can store your starter in the refrigerator and feed it once a week to keep it alive.
I hope this guide helps you create a fantastic 20% sourdough starter from scratch. Happy baking!
People also asked
All Rights Reserved © 2024