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Reactivating Your Sourdough Starter – Using Dried Starter
- Add 1 tablespoon (15 grams) of dried starter chips, 1/4 cup (30 grams) flour, and 1/4 cup (60 grams) of water into a glass jar. I use a quart-sized mason jar.
- Mix well with a spoon or a chopstick. The water should barely cover the chips. Tamp them down, if necessary. It will be lumpy. Cover with a lid and let rest for 4-6 hours.
- After 4-6 hours, add another 1/4 cup (30 grams) flour and 1/4 cup (60 grams) water into your glass jar. Mix well with a spoon. Cover with a lid and let rest another 6 hours or until right before you go to bed.
- Right before bed, add to the jar 1/2 cup (60 grams) of flour and 1/4 cup (60 grams) of water. Mix well and let rest overnight.
- In the morning, remove about half your starter and discard the extra. Repeat the feeding, adding 1/4 cup (30 grams) flour and 1/4 cup (60 grams) water, feeding every 6 hours until it becomes bubbly again.
Sourdough Feeding Instructions
- Measure room temperature starter or remove ¼ cup starter from the refrigerator.
- Feed the starter with flour and water every 8-12 hours using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of flour. If using measuring cups, combine 1 part sourdough starter, 1 part water, and a little less than 2 parts flour. For example, ¼ cup of starter, ¼ cup water and a little less than ½ cup flour.
- Cover; place in a warm area, 70°-85°F, for 8-12 hours. Repeat steps 1-3 until you have enough starter for your recipe, with a little leftover.
NOTE: A brown liquid layer on top of your starter, called hooch, indicates that the starter is hungry. If hooch forms, pour it off and feed the starter as soon as possible, then feed more frequently going forward.
- When preparing to bake, use the fresh starter within 3-4 hours of being fed, to ensure the starter is at its peak of activity.
- The extra starter may be discarded, stored in the refrigerator or kept at room temperature and fed again as above. Always retain at least ¼ cup starter to begin your next project.
FEED ROOM TEMPERATURE SOURDOUGH STARTER DAILY
If you bake frequently, maintain your starter at room temperature and feed 2-3 times daily, as described above. Most starters generally require feeding every 8-12 hours, depending on the temperature in the culturing area.
Keep in mind that some starters are naturally fast proofers, like our Rye Sourdough Starter, so would require more frequent feedings.
When maintained at room temperature and fed daily, your sourdough starter will always be ready to use for baking. Use the starter to prepare bread dough within 3-4 hours of being fed, to ensure the starter is at its peak of activity.
FEED REFRIGERATED SOURDOUGH STARTER ON A WEEKLY BASIS
If you do not bake often, maybe only weekly or monthly, it may be more practical to keep your sourdough starter in the refrigerator, in a tightly-closed container, and feed it once per week.
- Remove at least ¼ cup starter from the refrigerator. Discard the remaining starter.
- Feed starter with flour and water: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and flour. For instance, 50 grams starter, 50 grams water, 50 grams flour. If using measuring cups, combine 1 part starter, 1 part water, and a little less than 2 parts flour. For instance, ¼ cup starter,¼ cup water, slightly less than ½ cup flour.
- Cover; let the starter sit for 1-2 hours at room temperature until light and bubbly.
- Put a tight lid on the jar and return to the refrigerator.
- Repeat weekly even when not baking with your sourdough culture.
Here is a great link that I wanted to share: https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/
- 1 cup “fed” sourdough starter
- 1 1/2 cups to 1 2/3 cups lukewarm water enough to make a smooth dough
- 5 cups Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 2 1/4 teaspoons salt
- Combine water and 3 cups flour, mix completely and let set for 1hr on the counter
- Add the starter, and mix vigorously until you have a loose dough
- Cover, and let rest at room temperature for 4 hours.
- Refrigerate overnight, for about 12 hours.
- Add the remaining ingredients: 2 cups of flour, sugar, salt/ Knead to form a smooth dough.
- IDEALLY – let rise for 1hr on the counter
- Move back to the fridge for a full 6-8hrs
- Remove from fridge and place on lightly floured surface. Gently divide the dough in half.
- Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet (I prefer to use polenta instead of any grease). Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 450°F.
- 9A) This is when you incorporate the cheese chunks and the roasted jalapenos – mix thoroughly and make a round loaf with NONE of the contents showing on the outside of the loaf or the pieces will burn.
- 9B) I no longer rise on a baking sheet, I now place the loaf into a floured banneton to rise for four hours (this gives a nicer, rounder more full loaf)
- Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here
- Bake the bread for 20min COVERED in dutch oven at 450°F.
- Lower heat to 425°F. Bake another 15-20min still covered (top of loaf should sound hollow to the tap and have light browning at end
- Remove cover and bake another 10min to brown the top (add and melt the top cheese)
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