SOURDOUGH
How to activate, maintain and use Sourdough!
HOW TO ACTIVATE SOURDOUGH
You will Need:
Non-Chlorinated Water
Bread Flour
Pint Glass Jar (or other container)
Breathable Lid (or other covering method)
About a week to activate starter
DAY 1 - Pour package contents into a glass jar with 2 TBS water - stir & let soak in. Cover loosely (we love our fabric jar lids in the shop). Let sit at room temp for 24hours
DAY 2 - Add 1 tablespoon of flour, 2 teaspoons of water, stir and let rest for 24 hours
DAY 3 - Stir Well & Discard (throw away) all but ⅓ cup of the mixture (IF you have more than ⅓ cup... on this day there will likely only be that amount and no discard will be necessary.)
Add ⅓ cup Flour & 1/4 cup Water and stir
Cover with breathable cover & let rest about 24hrs
DAY 4 - Stir Well & Discard (throw away) all but ⅓ cup of the mixture
Add 1/3 cup Flour & 1/4 cup Water and stir
Cover with breathable cover & let rest about 24hrs
Repeat "Day 4" Instructions every day until bubbly (at least one week).
The starter now can be maintained and fed daily if kept at room temp or weekly (or even less frequently) if stored in the fridge (following bottom three steps)
The discard can be used as the leaven in sourdough, breads, pizza dough… endless possibilities
Activate Sourdough - Day 1
DAY 1 - Pour package contents into a glass jar with 2 TBS water - stir & let soak in. Cover loosely (we love our fabric jar lids in the shop). Let sit at room temp for 24hours
Activate Sourdough - Day 2
DAY 2 - Add 1 tablespoon of flour, 2 teaspoons of water, stir and let rest for 24 hours
Activate Sourdough - Day 3
DAY 3 - Stir Well & Discard (throw away) all but ⅓ cup of the mixture (IF you have more than ⅓ cup... on this day there will likely only be that amount and no discard will be necessary.)
Add ⅓ cup Flour & 1/4 cup Water and stir
Cover with breathable cover & let rest about 24hrs
Activate Sourdough - Day 4
DAY 4 - Stir Well & Discard (throw away) all but ⅓ cup of the mixture
Add 1/3 cup Flour & 1/4 cup Water and stir
Cover with breathable cover & let rest about 24hrs
Repeat "Day 4" Instructions every day until bubbly (at least one week).
The starter now can be maintained and fed daily if kept at room temp or weekly (or even less frequently) if stored in the fridge (following bottom three steps)
The discard can be used as the leaven in sourdough, breads, pizza dough… endless possibilities
BOOSTING SOURDOUGH
How to STRENGTHEN a Sourdough Starter
If a starter becomes less lively, bread is not rising well, or has been neglected a bit...
these are FOUR Ways to BOOST Your Sourdough