Sourdough

Meet my superhero in the kitchen: my precious and super active sourdough. I love baking with sourdough! It makes everything so much better and the effort is so worth it! Today I'm sharing a few tips to get the perfect bubbly sourdough starter.

The Recipe

Sourdough

Day 1: Add 50 g all-purpose, 50 g whole wheat flour and 100 g water to a mason jar. Combine with a spoon until smooth. Cover loosely with a fabric. I found it helpful to put the sourdough next to my oven, because it's a warm place.

Day 2: Stir once to incorporate air.

Day 3, 4, 5, 6 and 7: Add 50 grams starter (sourdough) to a new and clean mason jar. (In the first days discard the rest of your starter. When your sourdough is ready for baking you can use it.) Add 100 g all-purpose flour and 100 g water and stir until smooth. 

Your sourdough is ready when it is bubbly and doubled its volume. To check, mark the level of your sourdough with a pen outside the mason jar and wait until the volume doubled.

Sometimes when I feed my starter in the morning and my sourdough is really active and the kitchen is very warm, it is already ready in the late evening. 

When you notice a curve on the surface it's the perfect time to use it. 

When you don't plan to bake for a few days, put your sourdough into the fridge. Start feeding it again, about 3-4 days before you need it again.