Having a Sourdough Starter is a great thing but they do require some work
Sourdough Bread Recipe & maintenance
Feeding your SourDough Starter
When kept at room temperature:
If kept at room temperature you will need to feed at least once a day. You may have to discard some of your starter to allow room in your jar for fresh feeding. You can use it to make a pancake or even follow the Rogues Sourdough Cracker Recipe.
Use even amounts of water and flower to feed.
Add 25 to 100gm Flour
Add 25 to 100gm warm water
Mix well let ferment
When keeping starter in Fridge:
You will need to feed at least once a week.
If you’re not going to be making bread for a while you can put your starter to sleep for up to about 7 to 10 days by feeding it well then placing it in the fridge. When you pull it out let it warm up for a couple hours and start feeding it in small amounts.
When you want to use it to cook you need to double up its size so you can cook as you may need up to 500gm of starter depending on recipe.
Standard Sour dough bread, Below is Full and half recipe
|Full Recipe||Half Recipe|
|275gr Water||138gr water|
|500gr Starter||250gr starter|
|450gr flour||235gr flour|
|60gr wheat flour||15gr wheat flour|
|20gr salt||10gr salt|
|Mix starter into warm water well then add all flour mix until a big mess and let rest in bowl for 30 min|
|Add salt mix into dough|
|Then Slap fold for 5 min|
|On a lightly floured surface do 1/3 fold into ball and let rest 10 min|
|Flip over a lightly floured surface do 1/3 fold into ball and let rest 10 min|
|Flip over a lightly floured surface and do 1/3 fold into ball and let rest 10 min|
|Pull into ball and let ferment/rise 2 to 3 hr or 1.5 in size|
|Flip and do 1/3 fold then pull into ball|
|Place in fermenting basket with well flowered cloth on bottom bowl topside down and then let rise 2 to 3 hours or 1.5+ in size|
|Preheat Cast Iron Dutch Oven in your oven to 500.|
|Flip bread out of bowel into Dutch over place lid on and place in oven for 20 min|
|Take lid off cook at 425 for additional 20 min|
|Let cool for 30 min before cutting or if you can wait let cool several hours.|