Foolproof Buttermilk Sourdough Starter


Print Recipe
Foolproof Buttermilk Sourdough Starter
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Mix all ingredients, preferably in a glass jar, and cover. Allow to sit at
  2. room temperature for 3 days.
  3. After 3 days, you should see some vigorous bubbling. It is now time to
  4. feed your starter!
  5. Feeding your starter is best done by weight using a kitchen scale.
  6. However, you could do this also in the less precise manner of volume
  7. measurements.
  8. The idea here is to end up with a starter that is 100% hydration - which
  9. is why weighing is better!
  10. For your first feeding, add 100g of water and 100g of flour to your
  11. starter. I like to use 50g of all purpose flour and 50g of either whole
  12. wheat or whole grain rye. These flour have more nutrients that create a
  13. more robust sourdough starter. Let this sit overnight; your starter should
  14. have tripled in volume. At the very least, doubled. Now remove about 50g
  15. and use this to start a new starter by feeding it 100g of water and 100g
  16. of flour. If the new mixture doubles in 3 hours, you're ready to bake with
  17. it! If it does not, double in 3 hours. Wait until it does double. These
  18. times are based on a room temperature of 75 F. If your room temperature is
  19. cooler, it will take longer. If your room temperature is warmer, it will
  20. take less time.
  21. If you must use volume measurements, 100g of water = about 7 ounces and
  22. 100g of flour equals about 2/3 cup (1/3 cup each of a 50/50 mix).
Recipe Notes

* Instead of sugar, I like to use chop dried apricots, dates, or raisins. These will create a superior sourdough starter. The fruit can be sifted out after the first few feedings.

 

Leave a Reply