EASY SOURDOUGH QUICKSTART GUIDE

General Principles

• Sourdough starter is a LIVING culture which must breathe (don't keep it in an airtight container for long) and eat (must be fed).
• Starters may be kept in the fridge but should be taken out a day before you want to feed it again.
• You could spread it flat and dry it before putting it in the fridge if you don't plan to use it in a long time. When you are ready to use it again you have to take it out and rehydrate it with water.
• Sourdough starter is either active (having been fed 6-10 hours before) or inactive (not recently fed).
• Active sourdough starter that is ready for use floats in water. Use a (silicone) tablespoon full to check this if you need to be sure.
• Active sourdough starter has grown and has several bubbles.

DO'S

• Keep inactive sourdough starter in an open glass container. Cover this with a moist (not wet) cotton or paper towel.
• Use silicone or wood to handle the sourdough starter.
• Keep at least 120 g (⅓ cup) of starter after each baking project so that you can feed it for future use.

DON'TS

• Don't use metal spoons or bowls. Metal inhibits the culture growth.
• Don't store in plastic bowls. The acidic starter slowly absorbs plastic.
• Never use bleached flour.

HOW MUCH STARTER DO I NEED?

• Some recipes may include instructions on how to feed your starter. In those cases, follow these.
• Some recipes may just list how much active sourdough starter you need. When you calculate how much starter you need to make, be sure to calculate that you have at least 120 g (⅓ cup) of starter left over at the end (for future use).

FEEDING THE STARTER 1:1:1

• There are different ways and ratios to do this. I find the easiest is the 1:1:1 feeding ratio.
• Take the same part inactive starter (in grams) and add in the same part of lukewarm water (in grams). Combine with silicone spoon until milky. Add the same part (in grams) flour. Ideally you would use whole wheat flour for feedings. If not 100% whole wheat flour, then at least 25-50% of the flour used.

FEEDING THE STARTER 1:1:1 – concrete example

Ingredients

• 120 g inactive starter (= ⅓ cup)
• 120 g lukewarm water (= ½ cup), 70℉-85℉ (21℃-29℃)
• 120 g unbleached flour (= ¾ cup), use at least 25% whole wheat flour (e.g. 30 g whole wheat + 90 g white flour), may use 100% whole what flour

Feeding

• In a tall glass container, combine the starter with the water until milky. Use silicone or wood.
• Fold the flour in and combine until even.
• Make sure there is enough room on top for the starter to double in size.
• Cover with a moist (not wet) cotton or paper towel and let rest at room temperature.
• Starter is active after 6-10 hours. It will have increased in size and you will see bubbles.

Activate your starter (see QuickStart guide)

• Use 120 g inactive sourdough starter and feed it in a 1:1:1 ratio:

  120 g inactive starter (= ⅓ cup)

  120 g lukewarm water (= ½ cup)

  120 g unbleached flour, whole wheat (= ¾ cup)

  Combine starter with water, then add flour.

  Let it rest for 6-10 hours.

Prepare dough

• Combine 225 g active sourdough starter with the water until milky using a silicone spatula.
  
• Gently add in the flour, salt and if using, the olive oil.
• Use the silicone spatula to combine until even.
• Bunch up the parchment paper and make it wet. Place it in the bread pan.
  
• Now add the dough and spread it evenly.
  
• Cut a long line from left to right (about ½ inch deep).
  

Let dough rest

• Cover with a moist (not wet) cotton or paper towel.
• Let the dough rest 4-10 hours.

Prepare for baking

• With a baking brush add water to the top. Sprinkle "everything but the bagel spice" and the oat flakes on top.
• Cover with aluminum foil.

Baking

• Place an oven safe cup or pan with a cup of water in with the bread while baking.
• Bake at 425℉ (220℃) for 1 hour. Keep covered for the first 45 minutes.

Let cool

• Let bread cool on rack for at least 2-3 hours before cutting into it. (Unless you are planning to eat the whole bread in one sitting). Once the bread is cut into it loses moisture as it still evaporates.

Enjoy

• Enjoy simply with some (vegan) butter and cheese with lettuce. Let the bread speak for itself.

Activate your starter (see QuickStart guide)

• Use 120 g inactive sourdough starter and feed it in a 1:1:1 ratio:

  120 g inactive starter (= ⅓ cup)

  120 g lukewarm water (= ½ cup)

  120 g unbleached flour, whole wheat (= ¾ cup)

  Combine starter with water, then add flour.

  Let it rest for 6-10 hours.

Prepare dough

• Combine 90 g active sourdough starter with the water until milky using a silicone spatula.
  
• Gently add in the flour, seeds, salt and if using, the olive oil.
• Use the silicone spatula to combine until even.
• Bunch up the parchment paper and make it wet. Place it in the bread pan.
  
• Now add the dough and spread it evenly.
  
• Cut a long line from left to right (about ½ inch deep).
  

Let dough rest

• Cover with a moist (not wet) cotton or paper towel.
• Let the dough rest 4-10 hours.

Prepare for baking

• With a baking brush add water to the top. Sprinkle the oat flakes on top.
• Cover with aluminum foil.

Baking

• Place an oven safe cup or pan with a cup of water in with the bread while baking.
• Bake at 450℉ (230℃) for 1 hour. Keep covered for the first 45 minutes.

Let cool

• Let bread cool on rack for at least 2-3 hours before cutting into it. (Unless you are planning to eat the whole bread in one sitting). Once the bread is cut into it loses moisture as it still evaporates.

Enjoy

• Enjoy simply with some (vegan) butter and cheese with lettuce. Let the bread speak for itself.