So my kids keep bugging me about this, WE WANT BREAD!I can make the classic white stuff … it’s ok but definitely not WOW. So for a few years, I have been pushing back to give sourdough a spin… well no more. The following is my interpretation of Joshua Weissman sourdough recipe along with my notes.
There are multiple recipes available online such as this one made with all-purpose flour only.
Update: So I had to transfer my starter to a normal rectangular square glass container and it’s definitely not ideal. Got myself a deal for weck containers set on amazon and what a difference it makes. Much easier to mix.
You need :
- Rye flour
- Unbleached flour all-purpose
- 850ML container ( glass and tall are preferred ) with a loose-fitting lid
- Water
This is a 7 days process and afterward, you need to “feed” it every 24 hours. You can also store it in the fridge if you don’t use it often see the note at the bottom.
Instructions
Day 1
Weight your jar and write it down somewhere or better yet put a sticker on the jar with the weight on it. This will make each day maintenance easier
100 gr rye flour
150 gr lukewarm water ( ~85degree F)
Stir until no flour clumps , cover with a loose-fitting lid
Day 2
24 hours later
Take you jar and weight it. For instance if jar weight 500gr, it should now be 700+ as we added flour and water in the jar.
Remove some of the mixture until you only have 70gr of the starter in the jar . Again as we weighted our jar, we know it should weight 500gr ( jar weight) + starter 70gr = 570gr total
You can discard all the extra starter we wont need it
Add to the jar :
50gr rye flour
50gr all purpose flour
115 lukewarm water
Stir
Put loose cover
Day 3
24 hours later
Repeat day 2
PS: Day 3 & 4 I didn’t see much activity , no need to panic keep the routine. In my case Day 5 it started to rise and fall again .
Day 4
24 hours later
Same as day 2 but reduce water to 100ML instead of 115ML
Day 5
Repeat day 4
Day6
24 hours later
Same process but with the following amount
50gr starter
50gr rye flour
50gr all-purpose flour
100g water lukewarm
Day 7
On the final day, again the same process but reduce starter
25g mature starter
50g stoneground rye flour
50g unbleached all-purpose flour
100g room temperature water
Note that you need to repeat day 7 every ~24 hours. If you forget it 1-2 days, you should be able to bring it back to life by feeding it again ( day 7)
In the fridge
If you don’t plan to bake a lot with it, you can put it in the fridge and feed it every 7 days.
Feed it as usual and let it sit 2 hours at room temperature then place it in the fridge. After 7 days ( or less), let it come to room temperature and feed it using the same pattern as “day 7”. Let it sit at room temperature for 2 hours and then you can put it back in the fridge
If you plan on using the starter to make bread, it is preferable to take it out of the fridge 1-2 days in advance to get it activated again.