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A Very Simple Sourdough Starter Well, I've succomed to the 100% or 1:1:1 hydration starter to get the lightest sourdough bread without any addition of commercial yeast! I am getting used to a new routine. I use straight sided jars, pint, pint and a half, or straight sided quarts or even an anchor hocking straight sided 2 qt jar for really big starters!
This allows me to see the air bubbles and detect when the starter is falling and really should be used. I can tell when it is doubled and ready to mix again. I like to start out with: 2 oz starter add 2 oz water and 2 oz whole wheat bread flour This gives me 6 oz starter. Then I may take out 3 oz to keep as a 'discard' for pancakes or muffins or flatbread (but I use it within a day so it isn't too sour). This makes 3 oz to mix again (3-3-3 = 9 oz) for a very bubbly fresh starter for bread. I either keep the starter on the counter after using it, or keep in fridge if I don't plan to start building again. -Pint and half jar holds: 12 oz (4-4-4)
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