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A Sourdough Starter This is a stiff starter. It is a 1:3 ratio, starter to flour. It has the same feel as a final dough. I find it easy to use and especially easy to keep in the fridge.This is 70% hydration. Also I use half all purpose white flour and half whole wheat bread flour. 1 oz mother starter
3 oz flour (I am using 1/2 whole wheat and 1/2 white bread flour) 2.5 oz water Makes ~6 oz starter 2 oz starter 6 oz flour 5 oz water Makes ~12 oz starter 3 oz starter 9 oz flour 7.5 oz water Makes ~ 18 oz 4 oz starter 12 oz flour 10 oz water Makes ~ 25 oz 6 oz starter 18 oz flour 15 oz water Makes ~ 37 oz 16 oz starter 48 oz flour (24 white, 24 WW) 36 oz water Makes ~ 98 oz ~TO MIX UP A SOFTER STARTER 4 oz starter 4 oz flour 4 oz water This is 1:1:1 ~TO MIX UP A 100% HYDRATION STARTER -like for my biscuit recipe without extra milk 5 oz starter 5 oz flour 5 oz water AND 30% of the weight of the starter more water. In this case .3 x 5 = 1.5 more oz water. This makes 16.5 oz which is just right for my biscuit recipe! Combine:
filtered but warmed (to ~95*) water flour (I use whole wheat bread flour and white bread flour) measured starter Mix: Stir and fold, rest, fold again with silicone scraper until a strong dough ball forms. Cover with a plate, or put into a jar so you can measure its rise accurately. Leave at room temperature 4-8 hours until it doubles. When it was new, and in the winter it took more like 12-14 hours. Once established it takes just 4 hours to rise. Use this starter immediately or store for later. Store: Put it in a jar (If you rose it in a jar, just leave it in the jar) and keep in refrigerator for up to about 2-3 days, in which it is a finished starter ready to be mixed into a final dough. It should still have bubbles and be airy and be a pleasantly strong feeling dough. If not, mix it into a fresh starter. ~If it has sat too long, mix a small amount, then mix again for a freshly mixed active starter for bread.
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