5일만에 천연발효종 말들기 - How To Make Sourdough Starter from Scratch

by - 4월 25, 2020


요즘 밀가루와 이스트 구하기가 힘들지요. 최소한의 밀가루로 사워도우 스타터를 만들어 보았습니다.



Day 1
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)

  • 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)

  • 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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