Sourdough Starter
Looking to nail your sourdough recipe? Queen of sourdough, Feng Chen, shows you how to perfect your method, from starter, to dough, to bake.
- Recommended Oven
- Dome, Dome S1, Arc XL, Arc, Roccbox
- Prep Time
- 7 days
- Cook Time
- dependent on final recipe
Ingredients
- Makes
- a sourdough starter
Equipment Needed
-
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Instructions
Prevent your screen from going dark as you follow along.
How to establish a starter
Step 1
In a jar mix together 25g / 0.8oz dark rye flour and 25g / 0.8oz of water (or unsweetened pineapple juice). Place the lid on and leave at room temperature for 24 hours. You can add a rubber band to the jar to monitor the growth.
Step 2
After 24 hours add a feed which is another 25g / 0.8 oz dark rye flour and 25g / 0.8oz water (or unsweetened pineapple juice) stir and place the lid on and leave at room temperature for 24 hours. Repeat this process for 6 more days.
Step 3
Your starter is now established and can live in the fridge, you only need to feed it when you need it.
How to use the starter in a recipe
Step 1
For Feng’s sourdough pizza recipe you need 30g / 1oz of starter so will need to make 35g / 1.2 oz total so you have some seed for next time, you will need a 1:1:1 feeding – 1 part starter, 1 part flour, 1 part water (or unsweetened pineapple juice).
Step 2
To make 35g / 1.2oz total you will need roughly 12g / 0.4oz of each, mix this together in a small jar and level it out to see how it grows, you can use a rubber band to track the growth and see the peak to see how long it takes for your fermentation to double or triple in size.
Step 3
Your large jar of starter can be used in bread or waffle or any other sourdough discard recipe – just remember to keep it in the fridge. You will now be using the smaller jar as your pizza sourdough starter.
