If you missed the first part in this series, Adventures in Sourdough: Introduction, please be sure to check it out!
I’ve been desperate for good, European bread lately. But I’m also terrified of making sourdough – there are so many steps, and it takes such a long time.
When I saw this product at the health food store, I decided it would be a good way to face my fears.
I want to walk you through the first couple of days of the process (I’m following the instructions that came with the pack exactly).
Day 1: Starting the Starter
Mix the bag of starter with 1tb white flour and 1tb filtered water. Leave it for a day or so.
It says to leave it for 12-24 hours, but my starter didn’t look any different at 12 hours so I decided to leave it for the full day. I wasn’t sure if it was supposed to look different, but figured it couldn’t hurt.
This is my setup: Quart-sized mason jar, and an old nut milk bag sealed with a mason jar ring. This gives the starter airflow without letting in bacteria. Cheesecloth would work great too.
This is what the starter looked like at the beginning of Day 2, right before I added the new flour and water (outlined below).
Now we have to feed the hungry starter, this time 2tb white flour and 2tb filtered water. Give it all a good stir (the guide says “vigorous”), and let it sit for another 12-24 hours.
This starter is different than the ones outlined in Peter Reinhart’s books, but I’m hoping it’ll still work with his recipes once my starter is built up and ready.
I’ll keep you posted on the progress, and will probably lump day 3 & 4 together like I did with this post, since the process is very similar both days.