Sour Dough Starter How To Feed Care Recipe 435

Steps:

• Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
• Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
• You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.

Steps:

• When the sourdough starter arrives, within 24 hours: Add 1/4 cup lukewarm water to the starter in the container. Stir to dislodge the starter, and shake/stir to combine. Pour into a large glass or ceramic bowl. Add 1 1/4 cups lukewarm water and 2 cups King Arthur Unbleached All- Purpose Flour (hereafter known simply as "flour"). Mix till well combined. Cover the bowl with plastic wrap, and let sit at room temperature (about 70°F) for 8 to 12 hours. After 8 to 12 hours, the starter will be bubbly. Stir the starter, and discard about half. Mix in 1/2 cup lukewarm water and 1 cup flour. The starter will be fairly thick, like pancake batter. Cover the bowl, and let sit at room temperature for another 2 to 4 hours, till bubbly. Note: The next steps are a repeat of the above steps. Taking the time to "go the extra steps" will make your starter stronger and more vigorous. Stir the starter, and divide it in half; discard half, or give to a friend. Feed the remaining half with 1/2 cup lukewarm water and 1 cup flour. Again, the batter will be thick. Lumps are OK; don't bother to stir them out. Cover the starter, and let it rest at room temperature for another 2 to 4 hours. The starter will be bubbly, though not as bubbly as it might have been after its earlier rises. Stir the starter down. Place it in a stoneware or glass container, loosely covered with a lid, or a screw-on top, not fully screwed on. Refrigerate it until you're ready to use it in a recipe. ------------------------------------------------------------ To make "fed" sourdough starter. (Most sourdough recipes will call for 1 cup or so of "fed" sourdough starter. Here's how to turn your refrigerated starter into "fed" starter: Up to 12 hours before beginning a recipe, stir the starter and discard 1 cup. Or give 1 cup to a friend, or use 1 cup to make waffles. However you do it, you want to get rid of 1 cup of starter. Feed the remaining starter with 1/2 cup lukewarm water and 1 cup flour. Let it sit at room temperature, covered, for 4 to 12 hours, till bubbly. It's now "fed" and ready to use in a recipe. Once you've removed however much starter your recipe calls for (usually 1 cup), feed the remainder with 1/2 cup lukewarm water and 1 cup flour. Let this remaining starter sit, covered, at room temperature for 2 to 4 hours, until bubbly. Stir down, return to its container, and refrigerate. To keep sourdough in the refrigerator (If you're not planning on using your sourdough starter for over a week, take it out and feed it once a week, if you remember. But starter that hasn't been fed for a month or more will still probably be just fine, if you follow these steps: Your sourdough may have a substantial layer of green/gray/brown liquid on top. That's OK; it's simply alcohol from the fermenting yeast. However, if the liquid on top is pinkish; or if the sourdough smells "off" or bad (not simply tangy, or like alcohol), then your starter has attracted the wrong bacteria, and should be discarded. Stir the liquid on top into the starter below. Keep stirring till it's smooth, then discard 1 cup (8 1/2 ounces). Add 1 cup King Arthur Unbleached All-Purpose Flour and 1/2 cup lukewarm water. Stir till smooth, then cover and refrigerate it; no need to wait for it to become bubbly.