Sourdough starter
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Іngredients
- 1 cup
flour (usuallysoft wheat flour is used, though this may vary depending on local traditions, which can affect the final result. In general, a refined flour with a protein content of 10–12% is preferred) (120 g) - 4 tbsp lukewarm
water (60 g) - 1 tbs
honey ,malt ,sugar ,yogurt , or fruits, but also selected microorganisms from laboratories or already mature starters may be used (optional, as they facilitate the fermentation process)
For each feeding, you need to add an amount of flour equal to the total weight of the dough and half that weight in water, so the quantities may vary.
Іnstructions
- Mix the water, flour, and, if used, the optional starter until you obtain a smooth, homogeneous dough, then shape it into a ball. Use a very sharp knife to make a deep cross on the top of the ball. Place the dough ball into a tall glass jar and cover it with perforated plastic wrap. Let the dough rest for 48 hours at a stable room temperature, preferably near fruit.
- After this period, the first feeding is required. Remove the dough from the jar, discard any dried surface, and weigh it. Add an amount of flour equal to the weight of the dough and half that weight in water, then knead again to form a ball. Repeat the previous steps: score the dough, place it back into the glass jar, and cover it with plastic wrap for another 48 hours.
- Repeat this feeding process four more times. As a general rule, when the dough becomes too large, remove a portion of it before feeding. Until the starter is mature, this portion should be discarded, but once mature, it can be used as sourdough starter.
- Continue the feeding process for another 15 cycles, reducing the resting time to 24 hours instead of 48.
- The sourdough starter is ready when it triples in size within 4 hours after feeding. If this does not occur on the expected days, continue to feed the dough daily until it reaches the desired activity.
- Once mature, store it in the fridge in the glass jar, covered with perforated plastic wrap, and feed it every 5–7 days (for the first months, 5 days is recommended). Always allow it to rest outside the fridge for 1 hour before and 1 hour after each feeding. Storing the sourdough starter at room temperature is not recommended, as it would require daily feedings.
Notes:
Adjust quantities for how many servings?