![]() ![]() ![]() ***At the end of Day 2, in a warm environment, you should see some bubbling (signs of fermentation). ***At the end of Day 1 there will be no visible activity***ĭay 2: To the 50 grams flour/water mixture from Day 1 add 25 grams rye flour and 25 grams warm water. (Image 3: Between initial mixing and at the end of Day 1 you likely won’t see visible activity.) Basic Sourdough Starter Formula (Printable Recipe at the end of this Post )ĭay 1: Mix 25 grams rye flour and 25 grams warm water. With the current flour shortage you can save your flour for baking bread, which, if you follow my recommendations below, you can enjoy in just one week. It’s not necessary to use up pounds of flour to get a bubbly starter going. What’s different about my method is that I use less flour and water than called for in most recipes. Mix equal amounts of both ingredients, feed, repeat. The truth is, it’s the same as most–all you need are flour and water. ![]() You’re looking for a recipe for a sourdough starter, your own Ida that you will be able to use for years to come, and you’re wondering why you should try this one and what makes it different from the rest. I wanted to start this post by saying something poetic and flowery about my five year old sourdough starter, Ida ( ee-da), how strong and dependable she has been, her unfailingly effervescent quality, blah, blah, blah. (Image 1: All you need are flour and water to make a sourdough starter.) ![]()
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