요즘 밀가루와 이스트 구하기가 힘들지요. 최소한의 밀가루로 사워도우 스타터를 만들어 보았습니다.
Day 1
11 AM / 64F (18C)
11 AM / 64F (18C)
- 1 tablespoon water + 1 tablespoon flour(all-purpose)
- Stir everything together and cover loosely
- Let sit for 20~24 hours
Day 2
9 AM / 64F (18C)
9 AM / 64F (18C)
- You might see a bit of bubbling or no activity. You are fine either way :)
- 1 tablespoon flour + 2 teaspoon water
- Mix the starter and cover loosely
- Let sit for 20~24 hours
Day 3
10 AM / 64F (18C)
10 AM / 64F (18C)
- You'll likely see some activity - bubbling and some evidence of expansion
- Add 2 tablespoon flour + 1 1/2 tablespoon water to the starter
- Mix well, cover loosely and let sit for 20~24 hours
Day 4
9 AM / 64F (18C)
- We are almost there
- You will see more activity - bubbling, fruity aroma, expanding
- It is time to move
- Clean glass jar works fine for this
- Weigh your bottle and write it down
- Feed it with approximately equal weights of starter, flour and water
- You will have about 50~55g starter
- 55g starter + 55g flour + 50g water
- Mark with a rubber band and let this rest for about 20~24 hours
Day 5
9 AM / 64F (18C)
- Your sourdough starter should have almost doubled in size
- You will have about 155g sourdough starter
- It looks so healty
- You have about 155g sourdough starter
- Discard 30g of sourdough starter and feed it with 125g of flour, 118g of water
10 PM / 64F (18C)
- Now, you have healthy sourdough starter
- Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week. Or at least twice a month.
- I will store this starter in the refrigerator and will make sourdough walnut bread tomorrow morning.
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