Hello. You must have received the dehydrated sourdough starter in the mail.
And you’re excited to embark on your sourdough journey, and you should be. The highs and lows of breadbaking from scratch using wild yeast and live bacteria is truly addicting.
I started my own jouney in 2018, bought books, watched youtube videos, enrolled in an online sourdough baking course, but there’s nothing like doing your own experiments. The hair pulling, tears of frustration, and the elation make for a good telenovela recipe.
However, many people crash and crumble during the initial bake that they give up altogether. I decided to do my friends and neighbors a favor. I held their hand through the process and all have baked their wonderful boule in a matter of days.
Here’s how:
1) Don’t get intimidated. It’s just sourdough. And what you have in your hands is the starter that will lead you to the door of baking wonder.
Say hello to your new pet. Name him or her and trust me, you’re not crazy for doing so. That’s totally normal in the sourdough community. I treated mine like a dog and called him Baby DOuGhy. This is a pet that you’ll feed but will feed you in return.
He’s asleep right now and here’s how to wake him up:
You’ll need:
- a kitchen weighing scale or measuring spoon and cup
- a mason jar and a plastic tub
- filtered warm water (about 80F or just imagine giving your baby a bath)
- plastic spoon
The simple formula is 1:2:3:3.
That is, 1 part dehydrated starter: 2 parts water: 3 parts unbleached, unbromated all-purpose flour: 3 parts warm water
You can grind your flakes into powder form. I would have done that if not for the concern that the post office may think I’m shipping something other than a harmless sourdough starter.
As an example, here are videos of how I diluted a 10gm powder with 20 ml water and added 30 gm flour then 30 ml water.
And you’re excited to embark on your sourdough journey, and you should be. The highs and lows of breadbaking from scratch using wild yeast and live bacteria is truly addicting.
I started my own jouney in 2018, bought books, watched youtube videos, enrolled in an online sourdough baking course, but there’s nothing like doing your own experiments. The hair pulling, tears of frustration, and the elation make for a good telenovela recipe.
However, many people crash and crumble during the initial bake that they give up altogether. I decided to do my friends and neighbors a favor. I held their hand through the process and all have baked their wonderful boule in a matter of days.
Here’s how:
1) Don’t get intimidated. It’s just sourdough. And what you have in your hands is the starter that will lead you to the door of baking wonder.
Say hello to your new pet. Name him or her and trust me, you’re not crazy for doing so. That’s totally normal in the sourdough community. I treated mine like a dog and called him Baby DOuGhy. This is a pet that you’ll feed but will feed you in return.
He’s asleep right now and here’s how to wake him up:
You’ll need:
- a kitchen weighing scale or measuring spoon and cup
- a mason jar and a plastic tub
- filtered warm water (about 80F or just imagine giving your baby a bath)
- plastic spoon
The simple formula is 1:2:3:3.
That is, 1 part dehydrated starter: 2 parts water: 3 parts unbleached, unbromated all-purpose flour: 3 parts warm water
You can grind your flakes into powder form. I would have done that if not for the concern that the post office may think I’m shipping something other than a harmless sourdough starter.
As an example, here are videos of how I diluted a 10gm powder with 20 ml water and added 30 gm flour then 30 ml water.