Slow Sourdough Starter

So as we race into our third week of minimal activity, our second week on restricted travel, and our first week of mandated “shelter in place”, I begin to feel the confines of my cage.
Time to venture into the kitchen for some long term, long planned, long talked about projects. Getting back deeply into breads. Real breads, real long ferments, long slow glorious rises, and heavenly, healthy end results.
Various members of my circle have started their own journeys down this path, and are now asking many questions about measurements, processes, reasons, etc, etc. So let’s dig out the digital scale and thermometer and begin
This is a traditional sourdough starter, and a bit of a science experiment. Do expect your kitchen will fill with rich yeasty smells, (as one of the leading indicators of Covid-19 is the loss of sense of smell…), and do expect to care for this like some form of very sticky tamagachi ..
All the hassles aside, it will alleviate some of the boredom and anxiety, as well as produce the major ingredient to some of the best bread you will ever eat

Slow Sourdough Starter
Ingredients
Equipment
Method
- Mix all in glass jar, whisk strongly. Looking for a thick milkshake here
- Cover with tea towel and put in warm dry place
- Add 75 grams flour, 125 ml water, whisk strongly
- Cover with tea towel and put in warm dry place
- Add 75 grams flour, 125 ml water, whisk strongly
- Cover with tea towel and put in warm dry place
- You should see evidence of fermentation, bubbles, yeast smell. If not toss and start over
- If you see evidence of fermentation, remove ~200 grams of starter, and feed as above
- Remove ~200 grams of starter, and feed as above
- Remove ~200 grams of starter, and feed as above
- Remove ~200 grams of starter, and feed as above
- This should start to smell sharp / tangy ... If not, continue to feed as above
- Remove ~200 grams of starter, and feed as above
- Remove ~200 grams of starter, and feed as above
- At this point you have a active starter, one can place a lid, LIGHTLY, on top an refrigerate
- Before using, bring to room temp, and feed twice in 12 hour intervals. (I'd not remove the ~200 grams of starter during this as we'll use the extra in our bread)
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Filed
under: Basics, Bread, Follow On, Ingredient, Vegan, Vegetarian
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