Go Back

Slow Sourdough Starter

We've looked at the Fast-Path, now the slow flavor packed path
Print Recipe Pin Recipe
Prep Time 7 days
Course: Ingredient
Cuisine: Global
Calories: 526
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 75 grams Strong White Flour ~ 1/2 cup
  • 75 grams Whole Wheat Flour ~ 1/2 cup
  • 250 ml Bottled / Filtered Water ~ 1 cup, About 100 degrees f (NO CHLORINE)

Equipment

  • Large Glass Jar
  • Tea Towel
  • Digital Scale
  • Digital Thermometer
  • Whisk

Method
 

Day 1 AM
  1. Mix all in glass jar, whisk strongly. Looking for a thick milkshake here
  2. Cover with tea towel and put in warm dry place
Day 2 AM
  1. Add 75 grams flour, 125 ml water, whisk strongly
  2. Cover with tea towel and put in warm dry place
Day 2 PM
  1. Add 75 grams flour, 125 ml water, whisk strongly
  2. Cover with tea towel and put in warm dry place
Day 3 AM
  1. You should see evidence of fermentation, bubbles, yeast smell. If not toss and start over
  2. If you see evidence of fermentation, remove ~200 grams of starter, and feed as above
Day 3 PM
  1. Remove ~200 grams of starter, and feed as above
Day 4 AM
  1. Remove ~200 grams of starter, and feed as above
Day 4 PM
  1. Remove ~200 grams of starter, and feed as above
Day 5 AM
  1. This should start to smell sharp / tangy ... If not, continue to feed as above
  2. Remove ~200 grams of starter, and feed as above
Day 5 PM
  1. Remove ~200 grams of starter, and feed as above
Starter Handling
  1. At this point you have a active starter, one can place a lid, LIGHTLY, on top an refrigerate
  2. 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

Calories: 526kcalCarbohydrates: 108gProtein: 19gFat: 3gSaturated Fat: 1gSodium: 3mgPotassium: 347mgFiber: 10gSugar: 1gCalcium: 37mgIron: 3mg

Notes

This post is a add on, as some of my loyal critics have now become addicted to the white powder, and are demanding specific instructions on how to do things.  
As with all things, especially in things IT and baking related, "IT DEPENDS"..  This will depend on the flour, the day, the humidity, how attentive you are to this sticky tamagatchi ...
I intentionally shunned the various cup measures in this for metric as this will have a direct effect on the hydration of the starter and the final dough.  This will have a major effect on the quality of the finished bread(s).
 

Tried this recipe?

Let us know how it was!