Sourdough bread starter
I'd always wanted to be the cool friend who brings home-baked sourdough bread as a gift when she is invited to a friend. I'd also been convinced that baking bread from scratch was a science I could definitely not master. I was properly intimidated. On top of that, whenever I looked for tutorials online, they were really difficult to follow.
So I postponed.
And postponed.
Then the pandemic hit and everyone was baking bread. Not in my vicinity but all over the internet. One day a friend sent me a link to a shared document that made it seem doable.
And I did it.
And haven't looked back.
Equipment
- 1 clean jar with a lid
- 1 wooden or plastic spoon Don't use metal if you can.
Materials
- 50 g whole rye flour or (whole) wheat flour but for me, whole rye works best
- 50 g water
Instructions
- In the jar mix 50 g of flour with 50 g of water with a wooden or plastic spoon.
- Cover the jar with the lid (just put it on top, don’t screw it close), then put it in a warm place with a somewhat consistent temperature. For me, the - unused - oven works well.
- Over the next 5-7 days feed the dough daily with 25 g of each flour and water, roughly stirring through.
- If you check in multiple times per day - which you will if you're nearly as curious as I am - you will notice how the dough will at times rise, then go down again.
- After 5 to 7 days the dough is ready for baking.
Notes
HERE you get to the post about how to bake your sourdough bread.