Sourdough Culture

TOOLS:

 

• Glass or plastic container with loose cover
• Digital kitchen scale
• Wooden spoon
• Large glass bowl

 

 

SOURDOUGH CULTURE:

INGREDIENTS: (All measurements are by weight except TBS and tsp.)

CULTURE:

• 4 oz whole wheat flour
• 4 oz bottled water, lukewarm

FEED (5 to 7 DAYS):

• 16 to 28 oz all purpose flour
• 16 oz to 28 oz bottled water, lukewarm

 

DIRECTIONS:

STEP 1:

Combine 4 oz whole wheat flour and water in a glass container or food grade plastic container. Stir thoroughly to incorporate air into the mixture and make sure water and flour are completely mixed. Cover loosely.

STEP 2:

Leave for 24 hours at warm temperature. At this point you might see some bubbles which is indicative of the growth of microorganisms in the mixture.

STEP 3:

Discard half of the mixture. Feed 4 oz all purpose flour and 4 oz water. Stir vigorously, cover loosely and let stand for 24 hours.

STEP 4:

Repeat the process for another 3 to 5 days. When a lot of bubbles are breaking the surface, the starter is already active.

STEP 5:

Take the amount needed for baking, no more than one half of the mixture. Feed the other half of the mixture with 4 oz all purpose flour and 4 oz water. Let stand for several hours at room temperature, then refrigerate.

STEP 6:

Feed regularly once a week following the feeding procedure. Take it out from the refrigerator overnight before baking. Then feed the remaining half, let stand for several hours at room temperature and refrigerate.