Sourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marcthe bakereasyInstructions
Day 1 — In a wide-mouth, non-reactive quart container, mix the flour and water. Glass is the best to use: you can track progress and keep an eye on it as it grows. Cover loosely with a mesh top or cheesecloth — covered, but let it breathe. Room temperature; 70°F is best.
Day 2 — After 24 hours you may see a bit of growth or bubbling — or none of the above. Discard all but 50 g. Feed 50 g A.P. flour and 50 g filtered water into your starter. Mix well and cover loosely for 24 hours.
Day 3 — More activity will be noticed by now: a fruity aroma, fresh bubbling, and some expansion. Now feed the starter 2 times daily, morning and night — discard all but 50 g, then feed 50 g flour and 50 g water each time.
Days 4 and 5 — Same process as day 3: discard all but 50 g, feed 50 g flour and 50 g water, morning and night.
Days 5 and 6 — The starter has doubled in size if all went well: lots of bubbles and a tangy aroma, pleasingly acidic but not overpowering. It is ready to bake with.
Pro tip — Marc bakes when the starter is at its peak — better spring, a "pop" on the scores. Try it in his Sourdough Loaf.
Maintaining your starter — Feed daily: discard, feed, cover.
Pro tip — You can refrigerate your starter, but feed it at least once a week for best results.
Firehouse Notes
- Bell-proof — not this one
- Bulk-ready — not this one
- Shift meal — not this one
- Drop-off friendly — not this one