Starterpflege und Fütterung

When it arrives put it in a jar with a lid

The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat etc. 92 grams warm water and 92 grams starter. Let sit on the counter for a few hours until it is rising and falling, (doubled is not a literal requirement, sometimes they don't "double" and sometimes they rise more than double) you can then place it in the refrigerator with weekly feedings unless you bake a lot and wish to leave it out with regular daily feedings. At this feeding you will not discard.

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The Art of Sourdough: Maintenance and Usage of Bread Starters

Baking sourdough bread has surged in popularity over recent years, not just as a culinary endeavor but as a form of art that encapsulates patience, science, and the joy of creation. Central to this process is the sourdough starter, a living culture of flour and water that houses wild yeast and bacteria, giving rise to the distinctive tangy flavor and airy texture of sourdough bread. This aims to elucidate the maintenance and effective use of a sourdough starter, providing insights based on personal experience and established practices within the baking community. It is essential to note that this method may not be the only way to cultivate a starter, but it represents a viable approach that has proven successful for many home bakers.

 

Understanding the Sourdough Starter

The sourdough starter is a symbiotic culture of bacteria and yeast that develops through a fermentation process. When one first acquires a starter—often obtained through shipping or sharing with a friend—it may appear dormant due to the shipping process, necessitating a revival period characterized by multiple feedings. Upon receipt, the starter should be immediately fed to initiate its activity, even if it is to be subsequently refrigerated. The initial feeding ratio of 1:1:1 (equal parts sourdough starter, flour, and water) is crucial in reestablishing a robust culture.

 

To illustrate, a standard feeding involves mixing 92 grams of unbleached flour with 92 grams of warm water and 92 grams of the starter. Various flour types can be used depending on the desired outcome; for example, dark rye flour is often favored in Poland, while a mix of rye and pumpernickel flour is popular in Germany. It is important to stave off discouragement during this revival process, as it may take several feedings for the starter to exhibit signs of vitality—such as rising and falling consistently.

 

Sourdough Maintenance

To ensure a healthy and thriving starter, certain practices should be adhered to while others should be avoided. For instance, it is crucial to steer clear of reactive metal bowls or utensils, as the acidity of sourdough can cause adverse reactions, damaging both the tools and the starter. Instead, one should opt for plastic or glass containers and use wooden or plastic spoons for stirring.

 

Another essential consideration is the environment in which the starter is kept. A warm location—such as a sunny windowsill or near a radiator—promotes optimal activity in the yeast and bacteria. Care should also be taken with water temperature; ideally, the water used for feeding should be between 24-28°C (75-82°F) to encourage growth, as excessively hot water can kill the yeast.

 

Moreover, keeping the starter covered with a breathable lid is vital, allowing gases produced during fermentation to escape while preventing contamination.

 

Feeding Your Sourdough Starter

The frequency of feedings largely depends on whether the starter is kept at room temperature or in the refrigerator. A starter maintained at room temperature generally requires daily feeding, while a refrigerated starter can suffice with weekly feedings. To feed a live starter, one would typically discard a portion while retaining enough to keep the culture active. After ensuring that hooch (a byproduct of fermentation) is stirred back into the starter, one can introduce fresh flour and water to invigorate the mix.

 

If the starter appears sluggish or unresponsive, more frequent feedings—every 12 hours—can help revive its vigor. Furthermore, any significant buildup of hooch should be addressed; while it can simply be stirred back in, excessive amounts may warrant pouring off some before the next feeding.

 

Utilizing Your Sourdough Starter

When it comes to baking with a sourdough starter, the process diverges from conventional bread-making methods. To create a basic 1 lb. loaf, one requires 1 cup of sourdough starter, 2 cups of bread flour, 1/3 cup of warm water, and 1 tsp of salt. The absence of sugar in sourdough recipes is notable—natural yeasts are adept at breaking down the carbohydrates present in flour, negating the need for added sweeteners.

 

The preparation involves mixing the ingredients to form a smooth dough, which should then be kneaded for approximately 15 minutes, allowing the gluten to develop. Following the initial rise, the dough is punched down, reshaped, and allowed to rise again before baking.

 

To bake, preheating the oven with a water pan can create steam, aiding in the development of a crispy crust. Timing is crucial; the bread should be baked until it achieves a golden-brown exterior, taking approximately 30-45 minutes.

RECIPE

To make a 1lb loaf, you need the following ingredients (double for 2lb loaf).

1 cup of sourdough starter

2 cups of bread flour

1/3 cup warm water (or less)

1 tsp salt

Note: Unlike “normal” bread, sourdough does not require sugar – the natural yeasts work on the carbohydrates in the flour.

Method

• Mix ingredients until a smooth dough is formed, then knead by hand for approximately 15

minutes. Use only as much water as necessary to make a workable dough – depending on the consistency of the starter, sometimes I need no water at all.

• Dust the outside of dough with flour, place in plastic or glass bowl and cover with cling-film.

• Rest in a warm place for 6-8 hours, or until dough has doubled in size.

• Remove dough from bowl, place it on a floured top, and punch it down (knock out the air in it). Then knead again: Use the heel of your hand to compress and push the dough away from you, then fold it back over itself. Rotate the dough, and repeat, and continue until gluten forms – this is when the dough is smooth, shiny, and stretchy.

• Shape into loaves, rolls, or baguettes, and place on a greased or floured baking sheet, and cover with a clean cloth

• Leave in a warm place for 5-6 hours, or until dough has doubled in size.

• With a sharp knife, slash the tip of the bread a few times – this allows it to rise evenly

• Place roasting dish on bottom shelf of oven, with 2 inches of water in it. Preheat oven to 425 F/220 C/Gas Mark 7. If not using a water pan, lower the oven temperature to a medium oven.

• When oven is hot, and water steaming, place dough in middle of oven, and bake for 30-45 minutes, until done.

• Allow to cool for at least an hour before slicing.

If It All Goes Wrong

If you feel that your sourdough bread has become too sour in taste, try one of the following:

• Start pouring off the hooch daily, before feeding the starter, and see if this improves things.

• Take a cup of the old starter to make a new starter, as instructed below. Make sure that the new starter takes before pouring the old one away.

If your sourdough starts growing mold, or the hooch turns red/pink/orange, then it has gone bad, and you should pour it away and start afresh. For this reason, it is a good idea to have some frozen starter, from when the sourdough was good and working well.

I've been doing this with some success by freezing in single cup portions. It is worth having a couple of portions in the freezer, in case the first one doesn't take.

However, I've recently read that a more reliable method is to dry the starter first, by spreading it out on a layer of cooking parchment or similar, then freezing it.

• To create a new starter from a frozen portion, defrost at room temperature for two

days, and then follow the instructions below.

Making A New Starter from An Existing One

You may want to do this either to revive a starter that is going sour, or to share your starter with a friend.

• In a clean container, stir one cup of starter, one cup of flour and one cup of warm water, cover, and leave in a warm place.

• After 4 hours, stir in another cup of flour and another cup of warm water.

• After another 4 hours, stir in yet another cup of flour and another cup of warm water.

• Leave overnight, and the next day, pour away one cup of starter, and replace with half a cup of flour and half a cup of warm water.

• Repeat that last step for 7 days, after which you should have a new healthy starter.

Bread Machines

Sourdough, like all wild yeasts, needs longer to prove than commercial baker's yeast. For this reason, sourdough is not immediately suitable for making in a standard bread machine.

One way around this is if your machine has “dough only” and “bake only” settings. In which case, you can use the dough setting to knead the dough, then leave it for 5-6 hours before using the bake setting.

Some bread machines have user-programmable settings, which may allow you to set a long enough period for the various stages.

I've read other reports of people successfully using a “French Bread” setting, with decent results.

Alternatively, a small amount of instant yeast (¼ teaspoon) may be mixed into the water at the initial mixing, together with 1 teaspoons of sugar. This is a bit of a cheat, in that you are now relying upon the sourdough for taste only, and the instant yeast and sugar as the rising agent. I have also read of people using baking soda (¼ teaspoon) instead of instant yeast/sugar.

I haven't tried any of these methods, but feel free to experiment.

 

Should the sourdough bread develop an overly sour taste, there are strategies to remedy this. Implementing a daily routine of pouring off the hooch or creating a new starter using a portion of the old starter may help in achieving a more balanced flavor profile. If undesirable colors appear—indicative of spoilage—such as red or orange mold, it is imperative to discard the starter and begin anew.

 

The process of maintaining and utilizing a sourdough starter reveals the intricate balance of science and art inherent in bread-making. By adhering to the outlined methods and guidelines, bakers can cultivate a lively starter that serves as the foundation for creating flavorful, artisanal loaves. Whether sharing a portion of starter with friends or experimenting with new recipes, the journey of sourdough baking is as rewarding as the result—a delicious, hearty loaf steeped in tradition and care. With patience and practice, anyone can embrace this craft and enjoy the fruits of their labor, one loaf at a time.

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