Texas Hill Country Sourdough Bread Making Starter
Rehydrating your Sourdough Starter
MATERIALS NEEDED: Starter, flour, water, glass jar, spoon, coffee filter, & rubber band, or other type of breathable cover.
We’ve been using ORGANIC white flour for our family’s San Fransico style bread and baked goods. Other options are whole wheat or rye. And some people mix all sorts of different flours for their starter/bread recipe.
There’s so many options – its totally up to you!
ACTIVATING
It starts with these dehydrated little crumbles.
- DAY ONE
Add starter crumbles to glass jar with 1 Tbsp luke warm drinking water, let soak for a while to soften, & stir to dissolve. Add 1 Tbsp flour, stir, & cover jar with coffee filter & rubber band or other breathable material. Place in a warm spot, approx 70-80 degrees room temp. - 12-24 HOURS LATER (Day Two)
Feed starter with add’l 2 Tbsp luke warm water, 2 Tbsp flour, & stir well!
The consistency should resemble pancake batter, and some prefer slightly thicker. Adjust your starter with a little more flour or water if needed.
DAY TWO
Our little starter that we just rehydrated yesterday was fed a few hours ago with 2 Tbsp flour & water. Its already getting little bubbles and growing during the 4-6 hour peak range!
What an active little trooper!
But its not fully mature yet.
Tomorrow we’ll transfer it to a larger quart jar when feeding more.
• DAY THREE: Feed starter with 1/4 cup water, 1/4 cup flour, & stir.
• DAY FOUR: Feed starter with 1/2 cup water, 1/2 cup flour, & stir.
• DAY FIVE: First, DISCARD DOWN, leaving 1/2 cup starter base in your jar. Then feed your remaining starter base 1/2 cup water & up to 1 cup flour.
Note how much it grows in 4-6 hours.
WHY DISCARD DOWN to 1/2 cup? Discarding down helps to keep an easier manageable size of 1/2 cup, while continuing to feed and strengthen your starter.
It’s best to feed your starter MORE than its size, otherwise it’ll get hungry, which can result in a stronger, pungent, smell.
Your discard CAN BE USED for baking – it’s great for pizza crust, rolls, waffles, etc. It might not be at its peak bubbly texture, but it’s still tasty!
• DAYS 6-7: If needed, repeat daily discarding down to 1/2 cup & then feed until it’s bubbling regularly and growing well within 4-6 hours after feeding.
4-6 HOURS AFTER FEEDING:
Your starter can double in size in 4-6 hrs and is at its peak – your starter is activated – and this is the best time to measure some out for artisan sourdough bread making!
Use as needed according to your recipe.
MAINTAINING
FOR DAILY BAKERS: Keep on counter & feed daily
Active Daily Feed Ratio: 1 part starter, 1 part water, and 2 parts flour.
FOR OCCASIONAL BAKERS: Store in frig & feed weekly
Once a week (or if needed sooner), remove from frig and sit on counter to warm up.
Use or discard down, then feed the same active ratio- 1 part starter, 1 part water, & 2 parts flour.
While active, place back in frig to hibernate until next week.
- Pour off any excess water or darker fluids that may accumulate while being stored.
- If your starter gets a strong pungent smell, its hungry! Immediately discard down & feed.
- Occasionally transfer your starter to a fresh, clean jar as needed.
- Always keep at least 1/4 cup to 1/2 cup starter for your base.
To purchase the Tx Hill Country dehydrated sourdough starter, head on over to Western Galleries!
After years of seeing how store food labels are loaded with ingredients that we can’t pronounce, and quite frankly, contain ingredients that are banned in other countries, we’ve decided to start sharing some of our old traditional, heirloom goods. After all, homemade is always better! Thanks for visiting our latest adventure!
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