FAQs
SOURDOUGH STARTER
Sourdough Starter
Want to start baking with sourdough but have a million questions? Don’t worry!
To feed your starter, the most simple way to think about it is to feed it equal amounts of water and flour, but be sure to use a scale, not volumetric measurements.
If you picked up starter at LMNOP or from another fellow baker, all you need is a mere 25 grams to get a sourdough culture going. Find a pint mason jar and you will be ready. You will also be happy to know in the future, the weight of that jar- so weigh it, before you place the starter culture in, and write down that measurement. Later, you will be able to do some simple math to figure out how much starter is in the jar by weighing it all at once…. are you with me? I hope so. Ok so.
To 25 grams of starter add 100 grams water (a nice 70-75 degrees, preferably) , and mix it up!
Then add 100 grams flour and mix it together. This should feel like a wet paste.
Place a lid lightly over, and leave your starter out at room temperature to activate the wild yeasts and bacteria. If you are simply refreshing your starter, leave it out for about 5-8 hours until it is almost double in size. Then, it should be ready to use to mix dough. If you do not plan to bake, refrigerate it before it has peaked for best results. If you plan to use it for bread, it should be approximately double in size, have many bubbles apparent, be slightly domed, or just starting to collapse- this is starter at peak- at a balance of bacteria and yeast production. You can also take a small amount and drop it in a glass of water- this is called the float test. If it floats, it’s ready to use ! If it sinks, it is either not ready yet, or past its prime activity.
To maintain a healthy starter, a feeding once a week is recommended.
What’s a feeding?
To Feed: Take your jar of starter out of the fridge, allow to come to room temperature.
Weigh the jar and the starter within.
Remove (dump) enough starter so that you have only 25 grams left. And do exactly what you did the first time- add 100 grams of water, mix, then 100 grams of flour, mix. Let activate at room temperature. If you become a regular baker, try to feed your starter on a regular schedule it, like all beings, likes a bit of a routine, to know what is expected of it. :)
This is a 100% hydration starter, the flour and water measurements are equal.
Congratulations! You have a new baby. Name and take care of it. Don’t worry, they are pretty hardy and don’t completely die that easily.
Remember, Sourdough is a slow and steady process that requires a lot of patience and a little vigilance, and a lot of trial and error to see what works best. Always plan backwards from when you want to eat the bread to figure out your schedule for mixing the starter, mixing the dough, shaping, proofing, and baking the loaf.
SOURDOUGH FAQ
What is Sourdough?
I like to think of ‘sourdough’ bread as the American slang term for any bread leavened using wild yeast and bacteria, instead of commercial leavening. Natural leavening coaxes the maximum flavor from wheat and other grains through long fermentation. This long fermentation builds air and flavor compounds, developing the texture and flavor in a crumb and crust of sourdough in a way a commercially leavened loaf will never taste.
Sourdough bread fermentation develops not only the flavor of wheat, and other grains, but also allows the nutrients to be more readily available for our bodies to absorb. This is perhaps why people who have previously had a tough time with gluten may find naturally leavened/sourdough bread is much easier to eat and digest.
How long will my bread keep?
Left out on the counter, 1 week. Follow the instructions below for optimal shelf life.....
How should I store my bread?
Sourdough loaves need to breathe! Please keep your fresh sourdough loaf out of the fridge for the best crust and crumb. The natural leavening acts as a natural preservative.
Once cut, place the cut side down on a surface, and the crust will protect the rest of the loaf from drying out. Bees Wrap is awesome too. If your loaf starts to feel dry, wrap in a linen or cotton dishtowel, and then perhaps a paper bag.
To restore the soft crust of a loaf to crisp and crusty- pop in the oven at 350 degrees for 10 minutes.
For focaccias and ciabattas, or anything with commercial yeast, eat asap. They are leavened using commercial yeast or a combination of commercial and natural sourdough starter and do not have as long a shelf life.
Can I freeze my bread?
Yes! I prefer freezing the whole loaf, halves or quarters – they taste more like fresh baked when thawed and toasted. Just leave on the counter to thaw, or pop in the oven, wrapped in aluminum foil, at 350 for 10-15 minutes. However- it is super convenient to pre-slice- then freeze in a zip lock bag for easy access to slices- then just toast until done to your liking.
What flour do you use?
As our primary basic loaves are only flour, water, and salt, the flour quality is essential. We use organic flour milled by Wild Hive Farm, with 100% of the germ left in tact. The germ carries the majority of vital nutrients and minerals. We've been ordering flour from Wild Hive for a few years and they are an amazing local resource, of both grains and baking knowledge.
Their mission:
Wild Hive Farm was founded to promote sustainable agriculture in our region by promoting grain-based local agriculture. This mission is born out of the local food movement and Wild Hive is committed to the production of locally grown and milled high quality flour. Wild Hive operates a flour mill using traditional stone grinding equipment. Wild Hive has received considerable recognition for its flour, which is milled in small batches from organic grain purchased from local and regional farmers. Wild Hive is significantly different from other flours in that it is fresher, with a taste and quality difference is appreciable and is highly regarded by top chefs and “locavores” who prefer to cook and eat high quality locally sourced ingredients.