Sourdough Starter - Part 3
Part 1 - • How to make Sourdough Starter from ANY Flour (includes recipe in description)
Part 2 - • Sourdough Starter, part 2
Printable recipe: https://ultimatefoodgeek.com/2024/03/...
Simple Sourdough Recipe: • 10 Minute SIMPLER Sourdough (2022 version ...
My Kitchen Toys: https://kit.co/UltimateFoodGeek/my-ki...
The experiment completes, proving that ANY wheat flour can be used to create a sourdough starter, with filtered water as the only other necessary ingredient.
Surprising results:
Organic unbleached flour and pineapple juice created the starter that matured fastest.
However, both bleached flour starters (one with water, one with pineapple juice) reached maturity on the same day, and created the best loaves of bread of the entire experiment.
Organic rye flour and water was the last starter to reach maturity, surprisingly.
Once your starter has matured, you only need to feed when you are down to 4 ounces of starter or less. There is no need to feed before baking a loaf, if you use my method ( • (OLD) Simple Sourdough for Lazy People (20... )
Feed by AT LEAST doubling weight of remaining starter with equal parts flour and filtered water. (It's okay to triple, quadruple, or more...just make sure you AT LEAST double.) If you keep your starter in a quart sized container and use 4 ounces at a time, after baking 3 loaves you'll be down to 4 ounces, so feeding with 6 ounces flour and 6 ounces water will bring you back to 1 pound of starter.
After feeding, leave starter on the countertop at room temp for 1 hour before refrigerating.
This starter can live 2+ months in the fridge without a feeding.
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