I'm not sure really when, or why, I stumbled across this recipe -- but I found myself reading it...
I've been making pizza dough for a while, and reading the ingredients -- flour, water, salt, some yeast -- seemed pretty straightforward... and then there was one more ingredient.
Rustic Sourdough bread, from King Arthur Flour
The fine print on the recipe, " Don’t have any starter? Here’s a recipe for homemade sourdough starter . If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. " And so, the adventure begins...
I started this back in January, my love of bread (and salad) goes back many years-- at the time, there was no flour shortage or group of home bakers stuck at home.. The building of the starter process I've only done once, so I don't have much advice other than what I've read -- but if you have a friend or a bakery nearby -- that may be the way to go to get you started faster and wasting less flour...
I keep a small starter in the fridge -- its usually about 20-40grams, it really doesnt matter on the size, and honestly I feel like smaller takes up less fridge space and wastes less (that being said, I rarely toss starter discard).
The process, is weekly, take it out and leave it out for 12ish hours, weigh it, and if you want to double the volume of it a few times before baking, add in equal parts starter/flour/warm-water. A whole wheat or hearty flour usually works best. My typical bread recipe calls for 200g's of starter, and I usually like a bit extra to put back in the fridge...
When its time to 'discard' starter, I just put it in another jar for Discard Recipes (waffles/crackers are my goto).
- flour (any, but a hearty fresh flour best or blended with all-purpose)
- water (warm, unclorinated)
- salt (I have been using sea-salt)
wooden spoon / glass jars