Sourdough Starter Wheat Food

WHOLE-WHEAT SOURDOUGH STARTER

Steps:

• Day 1: Combine 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water in a 2-quart plastic or glass container. Do not use a metal container. Stir until the flour and water are well mixed. No dry flour should remain. Cover the container with plastic wrap or a loose-fitting lid. If you are using a glass jar, do not tighten the lid. Expanding gasses can break the glass. Let the mixture sit for 24 hours in a warm place, 75-90 degrees F. If the temperature is lower, the starter may take a few days longer to fully develop.
• Day 2: Discard half the starter, leaving 4 ounces in the container. Add 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water. Stir well and cover loosely. Let the starter sit for 24 hours. Near the end of day 2, the mixture should have expanded a little and some small bubbles should have appeared.
• Day 3: Repeat the feeding process from Step 2, discarding half the starter and adding 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water.
• Day 4: The starter should have expanded and should have a distinct, sour odor. More bubbles should be visible on top. Begin a 12-hour feeding schedule: In the morning, repeat the feeding process from Step 2, discarding half the starter and adding 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water. Repeat the feeding process again 12 hours later.
• Day 5: The starter should have a ripe, sour odor. Small bubbles should be abundant throughout the mixture. Discard half the starter, leaving 4 ounces in the container. This time, feed with 1/3 cup plus 1 tablespoon whole-wheat flour and 1/3 cup plus 1 tablespoon all-purpose flour and 1/2 cup water. Continue the 12-hour feeding schedule, discarding half the starter and using 1/3 cup plus 1 tablespoon whole-wheat flour and 1/3 cup plus 1 tablespoon all-purpose flour and 1/2 cup water for each feed until you are ready to bake. Or, store the starter in the refrigerator and feed once per week.

NATURAL SOURDOUGH WHEAT STARTER

Steps:

• In a small bowl, combine the orange juice and whole wheat flour. Stir to blend well. The mixture will be a soft, sticky dough.
• Scrape into a large plastic container of about 2 qt capacity. Let it stand, covered, for 12 to 24 hours. Bubbles will begin to form visibly on the surface of the dough.
• Uncover the starter and add 1 cup of the all-purpose flour and 1 cup of water. Stir to combine. Cover, then let stand at room temperature, 70 deg F to 72 deg F, for about 12 hours or until bubbles form on the surface.
• Uncover and discard half the mixture or give to a friend. Add 1/2 cup of all-purpose flour and 1/2 cup of water. Cover, then let stand at room temperature, as above, for about 12 hours, or until bubbles form on the surface of the starter. Transfer to a larger container, if necessary.
• Feel the starter two more times, adding 1/2 cup all-purpose flour and 1/4 cup water with each feeding, and allowing the starter to ferment for 12 hours at room temperature between feedings.
• Discard 1/3 of the mixture and feed one more time with 1/2 cup all-purpose flour and 1/4 cup water. After12 to 24 hours, the starter is ready to use.
• Store the starter in the refrigerator. Feed it every four to five days with 1/2 cup flour and 1/4 cup water. If you like, at every fifth feeding, discard 1/2 cup of the starter and feed with whole wheat flour instead.
• Maintain by feeding at least once a week, removing it from the refrigerator and adding 1/2 cup water and 1 cup of all-purpose flour (I would be discarding half of it or so, as if you do not bake enough, you will have a gallon of starter before you know it).
• Let it sit at room temperature for 2 to 4 hours before using.

SOURDOUGH STARTER

Steps:

• Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
• Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
• You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.

SOURDOUGH STARTER

Steps:

• Day 1:.
• You'll need two large, wide-mouth Weck jars or Mason jars (1 quart size) for this process. First step is to weigh each jar (without the lid) and write that number on the bottom or somewhere else handy. This will be useful when we go to do the feedings each day.
• In the morning, combine 100 grams whole wheat flour or whole grain rye flour with 125 grams warm water (80°F) in one of the jars, and mix with a small rubber spatula until well combined. Cover (if using a Weck jar, do not use rubber gaskets or clips; if using a Mason jar, cover with a new lid, but do not tighten) and keep in a warm spot. I like to place mine in the oven, turned off, with the light turned on to create a slightly warm environment. Let the mixture rest for 24 hours.
• Day 2:.
• In the morning, place the second jar (empty) on the scale and tare to 0 grams. Add 75 grams of the starter mixture from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the first jar and set aside for the next day.
• Day 3:.
• In the morning, place a new, clean jar on the scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the other jar and set aside for the next day.
• Day 4:.
• At this point you might start to see some activity. Don't be discouraged if you don't. Be patient and continue on schedule as directed. This is the first day you'll be doing two feedings-one in the morning and one in the evening (before bed).
• In the morning, place a clean jar on your scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours.
• After 12 hours (before bed), you can proceed with the second feeding of the day. At this point you can begin using only one jar. Discard all but 75 grams of starter. (This is where the jar weight you wrote down comes in handy. You'll do the math, 75 grams + jar weight = target weight). Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest overnight.
• Day 5 and 6:.
• In the morning, discard all but 75 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours. Before bed, repeat with the same measurements and let rest overnight.
• Day 7 and onward:.
• On the morning of the 7th day, discard all but 50 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 100 grams warm (80°F) water. Mix well with a small rubber spatula, cover and let rest for 12 hours. In the evening, repeat the same process as the morning with the same measurements.
• At this point, your starter should be rising and falling each day predictably. If you're at day 7 and you aren't seeing constant activity, continue feeding until you see the rising and falling each day. Progress may vary depending on the temperature of your kitchen and water. At this point, you can start using your discard or your starter. Continue to feed it every day, twice a day, as long as you're planning to make bread. You can also place your starter in the fridge and feed it once a week, if you don't plan on making bread as often.
• Equipment to make things easy for yourself:.
• Two wide-mouth Weck jars or Mason jars (1-quart size) with lids.
• Small rubber spatula.
• Digital scale.
• Instant read thermometer.

RYE SOURDOUGH STARTER

Steps:

• Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 2: Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 3: Today you might see a few small bubbles forming and the mixture should smell grassy and a little acidic. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 4: More bubbles should have appeared today and the mixture should smell of yeasty beer. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 5: Fermentation should have set in now and the mixture might be ready to use. If a teaspoon of the starter floats in warm water, it's ready. If not, mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave covered, with a tea towel, at room temperature for 24 hrs.
• Day 6: The mix should be really bubbly and be giving off a strong smell of alcohol. Test in the same way as yesterday. If it's not ready, continue mixing 25g flour with 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue.You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate.Use the starter to make rye sourdough bread.