Sourdough Starter by Johnny VanCora

Sourdough Starter by Johnny VanCora

raw material

1 1

• ¼ cup organic rye or whole wheat flour (50 g)
• Filtered or distilled room temperature water ()

Nutritional Information

View information

• Calories 120
• Fat 0g
• Carbohydrates 25g
• Fiber 3g
• sugar 0g
• Protein 4g

An estimate based on a serving size.

Prepare

1. Day 1: In a small container with a lid, mix 50 grams of rye flour with 50 grams of water. Cover the container loosely and leave at room temperature for 2 days.
2. Days 2-4: Check your launcher for activity every day. You should start to see bubbles forming on the top and smell fermentation and alcohol, this is all normal and means your starter is active. (If there’s a thin layer of strong smelling liquid on top, don’t worry! It’s just alcohol formed due to rapid fermentation, which is a good thing because it means the starter is already active! When feeding your starter, Use slightly cooler water, or increase the amount of flour by 10 grams to slow the fermentation process and maintain a daily feeding schedule.)
3. Once you start seeing activity, discard 75% of the appetizers. Dissolve remaining starter in 50 grams of fresh water, then add 50 grams of flour and stir (see note).
4. Days 4-14: Continue to feed your starter at roughly the same time each day, using the same type of flour and water temperature. Consistency is the most important thing. Eventually, your beginner will get into a predictable ascent and descent rhythm that looks the same at similar times each day. This can take up to 2 weeks, so please be patient!
5. Once your appetizer behaves consistently on a daily basis, it’s healthy and ready to bake.
6. Note: Discarded trash can be thrown away or stored separately in a jar in the refrigerator and used to make other baked goods such as cookies, scallion pancakes, banana bread, and pasta.
7. enjoy!