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Sourdough Starter - Farmhouse On Boone

This document provides a comprehensive guide on how to create a homemade sourdough starter from scratch, detailing the ingredients and step-by-step instructions over a 7-day period. It also includes maintenance tips for both refrigerator and counter storage, emphasizing the importance of regular feeding to keep the starter active. Additionally, the document highlights the health benefits of sourdough and various uses for the starter in baking.

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Eric Mory
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75 views2 pages

Sourdough Starter - Farmhouse On Boone

This document provides a comprehensive guide on how to create a homemade sourdough starter from scratch, detailing the ingredients and step-by-step instructions over a 7-day period. It also includes maintenance tips for both refrigerator and counter storage, emphasizing the importance of regular feeding to keep the starter active. Additionally, the document highlights the health benefits of sourdough and various uses for the starter in baking.

Uploaded by

Eric Mory
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Sourdough Starter

Learn how to make a homemade sourdough starter from scratch. Video


tutorial also includes sourdough health benefits and our favorite ways to
use sourdough starter in the farmhouse.

Additional Time Total Time


7d 7d

4.52 from 1026 votes


Course: Sourdough Cuisine: American
Keyword: baking, sourdough, sourdough starter
Servings: 1 sourdough starter Author: Lisa Bass

Ingredients
Flour Whole grain wheat, unbleached all purpose, and einkorn are all great choices.
Filtered water

Instructions
1. On day one, mix one cup of flour and one cup filtered water. Stir vigorously, making sure to
scrape down the sides and incorporate everything. Place a clean tea towel over the bowl and
set aside. Allow it to sit for 24 hours.

2. On day two, discard half of the mixture and repeat the process. Add one cup flour, one cup
water, stir vigorously, and cover.

3. Repeat the day two instructions for days three, four, and five.

4. On days six and seven, do the same but feed it every 12 hours, instead of every 24.

5. By day seven, there should be enough beneficial bacteria and yeast present to bake
sourdough bread and other fermented sourdough goodies, like pancakes and english muffins.
You will know it’s working if it bubbles, and doubles in size.

Notes
Sourdough Starter Maintenance
Once your sourdough starter is alive and active, there will be some maintenance to keep it
going for years and years.
In The Refrigerator For Occasional Use
Storing it in the refrigerator slows down the fermentation process, so one feeding every week,
or every other week, is sufficient.
I usually use my starter a couple times per week. If I plan to make pancakes Saturday
morning, for example, I pull my starter out of the fridge Friday morning and add flour and
water. By Saturday morning it is bubbly and ready to go. I remove the two cups of starter
needed for my pancake recipe and put the “master starter” back in the fridge. Since it was fed
the day before, it is good to go for another week, or whenever I need it next.
On The Counter For Daily Use
Since the “little guys”, as my kids like to call the bacteria in the starter, are active at room
temperature, they will have to be fed more often if kept in this state.
If you leave your starter out on the counter, you will need to add flour and water every day.
You will also have to be baking daily to use up all that starter.
Most people probably won’t use the starter quite so much, unless you own and operate a
bakery. I would recommend storing it in the refrigerator between uses.

Thank You! https://www.farmhouseonboone.com/make-sourdough-starter-scratch/

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