Sour Dough – recipe

http://cafefernando.com/sourdough-starter-recipe

sourdough_starter_day7

SOURDOUGH STARTER RECIPE

Yield: 1 cup

DAY 1

Ingredients

• 140 grams (1 cup) bread and whole wheat flour (%50-%50) blend
• 140 grams (approximately 1/2 cup + 1 tablespoon) lukewarm water

Method

• Mix flour and water in an impeccably clean glass bowl with a wooden spoon until no lumps remain. Wipe the rim clean, cover with a clean cloth and place in the warmest spot in your kitchen.

DAY 2

Method
• Keep the sourdough starter at room temperature without feeding it.

DAY 3

Ingredients

• 125 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (%50-%50) blend
• 125 grams (1/2 cup + 1 teaspoon) lukewarm water

Method

• Remove crust and discard 80% of the sourdough starter. Add flour and water and mix until no lumps remain. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.

DAY 4

Ingredients

• 125 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (%50-%50) blend
• 100 grams (approximately 1/3 cup + 1 tablespoon) lukewarm water

Method

• Remove crust and discard 80% of the sourdough starter. Add flour and water and mix until no lumps remain. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.

DAY 5

Ingredients

• 125 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (%50-%50) blend
• 100 grams (approximately 1/3 cup + 1 tablespoon) lukewarm water

Method

• Remove crust and discard 80% of the sourdough starter. Add flour and water and mix until no lumps remain. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.

DAY 6

Ingredients

• 150 grams (approximately 1 cup + 1 tablespoon) bread and whole wheat flour (%50-%50) blend
• 125 grams (1/2 cup + 1 teaspoon) lukewarm water

Method

• Remove crust and discard 80% of the sourdough starter. Add flour and water and mix until no lumps remain. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.

DAY 7

Ingredients

• 150 grams (approximately 1 cup + 1 tablespoon) bread and whole wheat flour (%50-%50) blend
• 125 grams (1/2 cup + 1 teaspoon) lukewarm water

Method

• Remove crust and discard 80% of the sourdough starter. Add flour and water and mix until no lumps remain. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.

DAY 8

Ingredients

• 150 grams (approximately 1 cup + 1 tablespoon) bread and whole wheat flour (%50-%50) blend
• 125 grams (1/2 cup + 1 teaspoon) lukewarm water

Method

• Remove crust and discard 80% of the sourdough starter. Add flour and water and mix until no lumps remain. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.

DAY 9

Ingredients

• 125 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (%50-%50) blend
• 100 grams (approximately 1/3 cup + 1 tablespoon) lukewarm water

Method

• Remove crust and discard 80% of the sourdough starter. Add flour and water and mix until no lumps remain. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.

MAINTENANCE

Ingredients

• 100 grams (2/3 cup + 2 teaspoons) bread and whole wheat flour (%50-%50) blend
• 100 grams (approximately 1/3 cup + 1 tablespoon) lukewarm water
Method
• If your sourdough starter looks like this on day 9 and rises & falls predictably, it is ready for use. You may keep it in the refrigerator and feed it every 3-4 days, or at room temperature, feeding it every 12 hours according to the plan above. If your sourdough starter isn’t as ripe on day 9, give it a couple more days to ripen – feeding it every 24 hours at room temperature according to the plan on day 9.
• Discard all but a tablespoon of your sourdough starter. Add flour and water and mix until no lumps remain. Wipe the rim clean, cover and place either at room temperature (feeding it every 12 hours) or in the refrigerator (feeding it every 3-4 days).