DOWNLOAD & PRINT my Sourdough Info Packet HERE.
This is an updated handout from a sourdough class I taught some church friends. It includes FAQ’s, starter care, my favorite recipes, troubleshooting, and SO much more.
FEEDING YOUR STARTER
Daily feedings for counter storage – Weekly feedings for fridge storage
10 grams starter
50 grams cool water
50 grams bread flour
Discard (into your “discard jar” to be stored in the fridge for discard recipes) all but 10 grams of starter from your starter jar, or start a new jar. Add water and flour. Stir to combine with a regular spoon, long handled spreader, or back end of a wooden spoon. Put the lid on loosely.
Feed daily. For a break in feedings, starter may always be stored in the fridge – just make sure to give it a feeding or two before using it again in a recipe. Feedings may be adjusted for more or less starter, just use 10% starter, 50% water, 50% flour.
REHYDRATING A DEHYDRATED STARTER
Ist feeding: 10 grams starter flakes, 50 grams water (rehydrate for 15 minutes), then stir in 50 grams flour. Cover and let ferment.
2nd feeding: 12 hours later. Mix 10 grams of the rehydrated starter, 50 grams water, and 50 grams flour. Cover and let ferment. Add the discarded starter to a jar in the fridge and use in discard recipes.
3rd feeding: 24 hours later. Mix 10 grams of the activating starter, 50 grams water, and 50 grams flour. Add the discarded starter to a jar in the fridge. *Repeat 3rd feeding daily. Starter is ready to use in bread when it is bubbly, stretching away from the sides when the jar is tipped, and doubling in volume throughout the day.
HERE is my SOURDOUGH PRINTABLE to add to your recipe book.
This is the updated handout I used for teaching a sourdough class. It includes so many notes, frequently asked questions, starter care information, favorite recipes, troubleshooting, and so much more!
Momma Bear's Treehouse 