Bread Science: The Chemistry and Craft of Making Bread by Emily Buehler

Author:Emily Buehler [Buehler, Emily]
Language: eng
Format: epub, azw3
Publisher: Two Blue Books
Published: 2014-12-14T08:00:00+00:00

3.9 Recipe for creating and feeding a sourdough starter

• You will feed your starter every 24 hours. Pick a time of day when you will be home consistently, like dinnertime.

• Ideally the room temperature should be about 70 to 75°F, but this can vary. If your house is cold, put the starter under a lamp.

• Use bottled water at room temperature (about 70°F).

• Use a container big enough that the starter can double in size. A see-through container is important for monitoring the starter’s height. Mark the original height on the side for comparison. I re-use the same container until I cannot stand the messiness and then switch to a clean one.

• A loose-fitting lid is important because gas will be produced—a sealed container might burst open. I use plastic wrap and a rubber band.

• If you do not have a scale, you will have to approximate when you measure your starter. This is fine—I did not have a scale the first time I created a starter. To help you approximate, each day’s recipe calls for half of the starter created the previous day. The other half is discarded.

[how to do recipe?]

Day 1

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