If properly cared for, this starter will provide wonderful yeasty bread for many years.This sourdough is low cost and healthy if you enjoy baking at home.
Step 1: Get a container.
To provide a home for your starter, you will need a container.A small mixing bowl can hold between 2 and 4 cups.It is recommended that you use a non-reactive container, such as glass or plastic, since almost any type of container can be used for food.You can cover your container with plastic wrap or cloth.
Step 2: Take the starter and mix it up.
1/2 cup (50 g) of whole grain flour is added to a cup of water.If you're weighing your ingredients, use 50 grams of flour and water.Wrap the ingredients in plastic.Remove the sides of the container after you've stirred the starter.You want to make sure you don't leave food on the container to grow mold.
Step 3: Find a place to live for your starter.
A place where the starter isn't likely to be disturbed and where you can maintain the temperature within the range of 65 to 85F (18 to 30C) is what you want.If you need a warmer area, you can turn on the light in an oven and not turn the oven on.The top of the fridge is a hot spot.
Step 4: Wait.
Sourdough is about patience.What are you waiting on?The starter should become active and start bubbling.It will rise and grow in time.How long have you been waiting?It's usually enough for the starter to be active for 12 hours.It can start a few hours into the wait, or it can take as long as 24 hours.Give the starter another 12 hours if it isn't active in the first 12.Give it another 12 hours if it isn't active.If it isn't active after 36 hours, check the steps above to make sure you did them right.It's probably not going to happen if everything was perfect.Try a different brand of flour or water if you don't get any results.
Step 5: The starter should be fed.
You have to feed the starter when it is active.Stir the starter and add another cup of water.Stir again and add 1/2 cup (50 grams) of whole grain flour.Wait again.You are waiting for the starter to rise.In 12 hours or less, the starter will double in size.It can take 24 hours, so don't freak out if it's not big enough.It's okay if the starter doesn't double and you get good bubbling.
Step 6: The starter should be fed again.
First, discard half the starter.Stir the starter with 1/2 cup of water.What's next?Stir again after adding 1/2 cup (50 grams) of whole grain flour.Getting the routine down?It is important to discard 1/2 of the starter at each feeding.You don't want a monster in your kitchen.The starter should be doubled in size after being fed.You will have far too much starter than you need if you don't discard the starter.The starter isn't stable enough to warrant saving later in the process.
Step 7: Wait some more.
You want to see the starter bubble and double in size between feedings.Feeding the starter too soon could keep the culture from reaching the critical threshold it needs to survive.If you feed too much the culture will die.Give it more time if it doesn't double.It is unstable when a starter starts.The starter should double in size between feedings if you repeat the two steps above.
Step 8: Use unbleached all-purpose flour.
The purpose of this step is to get rid of unwanted micro-organisms; the whole grain flour keeps adding more of them.If you want, you can switch back to whole grain flour once the sourdough starter is stable.It's normal to see the starter slow down when you switch.If you wait until the starter is active, it will take up to 36 hours for it to recover from the switch to white flour.Don't go cold turkey to make the transition easier.You should make the transition to white flour in 3 rounds, decreasing the amount of whole grain flour each time.Start with 1 part white flour and 3 part whole grain.Use half white flour and half whole grain for the next feeding.Use 3 parts white flour and 1 part whole grain for feeding after that.The next feeding can be all white flour.
Step 9: Feed the starter.
The protocol is the same as last time: discard half the starter, add a small amount of water and stir.Stir again and add 1/2 cup (50 grams) all-purpose flour.You can save the discarded part in another container if the starter is stable.If you decide to keep it, put it in the fridge.
Step 10: Wait a bit more.
The starter may slow down as it grows.It needs time, so don't jump to conclusions.You should be feeding it every 12 hours when it seems to be stable.A starter should be fed at least twice a day.The two steps above should be repeated.The starter is maturing and reaching its full potential.Don't try it out until it's about a week old and double with each feeding.It's unclear if a starter can grow between 30 and 90 days.Your starter is ready to use after a week.
Step 11: The flour and water should be mixed together.
In a large plastic or earthenware bowl, stir 1 1/2 cups flour and 2 cups mineral water or spring water together.The tap water should be effective to use if it tastes good and doesn't have an odor.Many people think that chlorinating water is a good idea, but start experimenting and use your own experience to judge what works for you.
Step 12: Push the grapes into the batter.
It's just the fruit that needs to be present, so don't mash the grapes or think they need to come into the batter.You can use plums or any other fruit that has a bloom of yeast on the skin surface.
Step 13: The bowl should be lightly covered with a dish towel.
There is no dust or bugs in the starter.It should be on your counter top in a warm place.If you put a lid on that's too tight, it will build up pressure and explode.Not too cold.There is a nice spot on top of the refrigerator.
Step 14: Stir in a small amount of water and flour every day.
This is how the sourdough batter is fed.There should be signs of "starting" in a couple days, as the yeasts feed on the sugars.Start again if this doesn't happen within 48 hours.
Step 15: Continue to eat.
If the batter separates, the water will rise and the flour will sink.This is not unusual.The starter will develop a slightly sour smell after a few days.It is pleasant and yeasty.It is said that feeding it twice a day is ideal.You should experiment to see which method works best.
Step 16: Feed it for a few more days.
Do it at least once a day.You will get a consistency similar to pancake batter.Remove and discard the grapes after this time.
Step 17: The starter should be covered and refrigerated.
To keep it healthy, you'll need to feed and stir it.If you start to get too much batter, you should discard the excess.
Step 18: Before you use it, take the starter out of the fridge.
Four cups of starter is needed to make two loaves of bread.When you use the starter, replenish it with 1/2 cup flour and1/2 cup cool water.If you don't use the starter every few days, keep it in the fridge and feed it at least once a week.If it gets very yellow before baking, discard and start again.Starters have been around for a long time.It is possible to freeze your starter and revive it later on.
Step 19: The starter should be slightly above room temperature.
This is when it's growing.If it's still gaining speed, you should keep it above the fridge or in the oven.
Step 20: It should be fed regularly.
Increase the amount of flour in each feeding if your starter is too thin.Only experienced bakers generally see good results with thick starters.A few missed feedings can be catastrophic because a thin starter works too quickly.Many bakers use a very thick starter because it develops more flavor, seems to have more strength, and is more active than thinner ones.A very thick starter is hard for new bakers to work with.Before you go thick, get the basics down.
Step 21: Look for small cracks in the batter.
As the starter runs out of food, the gas production goes down, leading to the drying and cracks.As the starter falls, you may see small ravine-like cracks on the surface, which is a good thing.The starter is at its peak when it is barely falling.It is now if you are wondering when to use it.
Step 22: Other recipes can be converted.
sourdough can be used for a lot of things.Replacing each packet of yeast with a cup of active sourdough starter will convert any recipe to sourdough.The water and flour in the starter should be accommodated by adjusting the recipe.Next time, use starter if the sourdough taste is too strong.If the bread isn't sourdough-y enough, use sourdough starter in the future.To get more flavor out of the starter, use less of it.It is definitely counter-intuitive.It takes more time to raise the bread with less.You'll get a fast rise, less time for the flavor to soak in, and therefore less sourdough flavor if you use more starter.
Step 23: You should be careful when refrigerating your starter.
Some people think that if a starter gets below 46F, you shouldn't bother working with it and that it should be thrown away.If you store it, it should be at least 30 days old.Feed your starter before you chill it.It bounces back quicker when you use it in the future.It can be hard to bring a mature starter back to life.
Step 24: Don't put the lid on too tightly.
It is possible that air pressure will build and possibly explode the container.Don't make the lid air-tight.It's generally a safe bet to use glass.If metal is left in the starter too long, it will give it a metallic-y taste.
Step 25: Use as normal if the starter has been in storage less than a week.
Measure out what you need and put the unused storage starter back in the refrigerator.Allow the starter to come to room temperature before you use it.Remember that a starter at room temperature needs to be fed twice a day, so don't leave it out without feeding it!If it's going to sit for a while, it needs a real feeding and it has been going through its stores of starch in the starter.
Step 26: The starter needs to be resuscitated if it has been in storage for more than a week.
Feed the starter for at least three days and then put it back in the refrigerator.When you were growing it, use the same precautions.The discarding process should be started as usual.In the good ol' days, you used to feed 1/2 cup (50 g) water and 1/2 Cup (50g) flour every 12 hours and then discard 1/2 the starter.Feed the starter one more time if it is doubling nicely between feedings.Clean out your storage container, put the revived starter back in, and then put it back into the fridge to be revived again later.The key to a successful starter is to feed the starter until it is doubling consistently between feedings, to fill the jar no more than 1/2 full, and to store it in a cool place.