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Nov 8, 2021 · Follow the directions in your booklet, using 1 cup (227g) lukewarm water and about 2 cups (227g to 241g) unbleached all-purpose flour for the starter's first feeding. Cover the bowl with your favorite reusable cover (or plastic wrap) and set it someplace warmish (68°F to 78°F is about right).
- Maintaining your sourdough starter at room temperature. Room temperature is the best environment for the yeast and lactobacilli that inhabit your starter, and you can learn a lot about your starter by observing a twice-a-day feeding regimen with the starter at room temperature.
- Maintaining your sourdough starter in the refrigerator. For most home bakers, daily feeding is impractical; so you'll need to store your starter in the refrigerator and feed it once a week.
- Getting ready to bake. If your starter has been refrigerated, you’ll want to raise its activity to a more energetic level. You can do this by giving it a series of feedings at room temperature, anywhere from a couple over the course of a day to two feedings a day for several days, depending on how healthy it is.
- Adjusting your starter's flavor. If your starter lacks acidity. Feed with half whole-rye (pumpernickel) flour or whole wheat flour for a few days. The extra nutrition in the bran and germ can increase the starter’s acidity.
Spending a week feeding, nurturing, and gradually coaxing flour and water into a bubbling, vigorous sourdough starter, one you’ll be able to use over and over again, is well worth the minimal daily effort it takes. And with our simple directions, your success is pretty much guaranteed.
The starter should expand and start to become bubbly. Stir the starter and measure out 113g (about 1/2 cup) to feed. The remaining starter (called “discard”) can be thrown away or used in recipes calling for sourdough discard. To. the 113g, add 113g (1/2 cup) water and 113g. scant cup) flour.
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Not just for sourdough starter. With a temperature range from 5-50°C (41 - 122°F) the Sourdough Home is ideal for a wide variety of fermentation or culturing uses: kefir, kimchi, sauerkraut, or yogurt. Also convenient for storing cosmetics or medications.
Welcome to the King Arthur Baking School’s Virtual Sourdough Basics class . This 3-day immersion in all things sourdough will help you start off on the right foot. We’llguide you through the process of maintaining a healthy sourdough starter, and then we’ll use it in a variety of baked goods.
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Ingredients: 1 cup (113g) King Arthur Organic Pumpernickel Flour or King Arthur Whole Wheat Flour. scant 1 cup (113g) King Arthur Unbleached All-Purpose Flour. 1/2 cup (113g) water, cool (if your house is warm), or lukewarm water (if your house is cool)
