The Sourdough Starter Guide I Send My Friends

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Hey! What’s up? It’s ya girl, The Bread Doula. So…you want to bring a sourdough starter to life? I’m so proud of you! But this shit is like having a real baby, except you can leave it on the counter all day. So it’s not like a baby at all, but it is a high maintenance kitchen project so buckle the fuck up chica.

First things first: The Jar. You want a pretty big boy in terms of jars. I would recommend at least a 3 cup jar or larger. No lid? No problem! You can cover loosely with a kitchen towel or plastic wrap. If using the actual jar lid, only screw it on loosely so that shit doesn’t explode. Before you put anything in the jar, boil it in water to make sure it’s as sterile as possible!

Now you can make that baby ( ͡° ͜ʖ ͡°) When starting this bitch you want equal parts BY WEIGHT of flour and water. So get a kitchen scale for accuracy. They’re like super cheap anywhere. I think they’re like $5 at Target. Water weighs more than flour so you’ll always use what looks like twice the amount of flour compared to water. This is CORRECT!

So how much flour and water do you need? Start by mixing 4 ounces of flour and water together. By this I mean 4 ounces of flour and 4 ounces of water. I’m worried you may have thought I meant 2 ounces of flour and 2 ounces of water. Just clarifying. I have anxiety.

Anyway. Mix it until no streaks remain and scrape off any from the sides with a rubber spatula. Leave this in a warm corner of the kitchen with the lid loosely screwed on (or one of the other options I suggested above).

If you do this in the morning and leave it all day, you might come home to a mixture with a few bubbles in it and that shit is EXCITING. But wait, there’s MORE! Feed it again! Another four ounces each, mixy mixy and scrapey scrapey. Cover it and leave it overnight.

By this time it will literally GROW! It’ll look all bubbly and weird. Now before feeding again, it’s smart to discard at least half of what’s in the jar. It’s not REQUIRED but no one wants to find starter all over the counter because it outgrew the jar. That’s like the sourdough equivalent of your baby yaking all over their crib in the middle of the night. The worst, probably. I don’t know.

“But Marcella that’s WASTEFUL!” Ya bish I KNOW! Which is why you can make a bunch of shit with the discard INSTEAD! I’ve made crackers, biscuits, pancakes, pizza dough and popovers. It’s so good but damn so many baked goods.

After about 5 days of this – your starter might be active enough to use in bread! To check if it’s ready, drop a little bit of starter in a glass of water. If the starter floats, you can make some bread!

Now, what if you can’t keep up with feedings? Slap that bad boy in the fridge! You can pull out the starter in the morning, feed it, leave it out all day, and then put it in the fridge overnight. Or just feed it once a week after putting it in the fridge. Whatever you want man, I haven’t fed mine in weeks and it’s probably fine.

So get real in touch with the yeast around you and make everyone you live with INSANE! Have fun, be yourself and also call me if something goes wrong at 1-800-is-ur-bread-fucked

Adventures with Aretha

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Let’s take a break from this ‘waste not’ challenge, shall we? While this adventure turned out to be pretty waste-free, it started as a desire to make my own, delicious bread. I birthed a sourdough starter. It’s a girl. I named her Aretha.

Aretha is about a week old and she’s feisty and a little stinky, but according to various online sourdough starter troubleshoot forums this is normal. It just needs time.

Aretha is teaching me a lot, especially about fermentation. Whether you know it or not, you love fermented foods. Cheese, buttermilk, beer, bread, wine, basically all things good are fermented. Fermentation lends a funk to food. It’s like the bass line in a seventies jam. It’s funky, and you love it. It’s why tangy pancakes and crusty bread make your heart sing. It’s why you put the pickles on your burger. Trust me, it’s all in the fermentation.

She’s also teaching me about patience. In the week that I’ve had the starter I’ve had to discard a lot in order to allow the yeast to mature and reach a stable, active state. This means I can wake up to a full, bubbly jar of starter only to have to dispose or repurpose half of it. The first time I dumped some starter, I looked at the space in the jar and panicked only a little. Man, I just wanted to make bread. But Aretha told me to stick it out for a little longer. And thank goodness she did.

Now in the week I’ve been growing my baby (too weird?) I’ve made some choices about discard. While the discarded starter would not be able to produce enough rise to make a loaf of bread, the discard does add that funk to a wide range of recipes including sourdough pancakes and sourdough biscuits. Adding the discard to pancakes emulates that buttermilk flavor reminiscent of real buttermilk pancakes. The texture may not be quite the same, but the pancakes make a great canvas for layering sweet or savory flavors. I had mine with both avocado and honey and it balanced very well with the funkiness of the batter. Next were the biscuits. Oh, the biscuits. Again, the sourdough created a mock-buttermilk tang in the biscuit, and the butter created those dang perfect layers I love to peel apart. While I maybe ate too many, the biscuits needed an extra oomf to make them really sing. As a trial run the biscuits were fine, but I’d love to see how they fare with cheddar or even honey mixed in.

So why sourdough starter? Well first off, it’s my kitchen and no one can tell me to not turn my countertop into a science experiment. Second, the starter has the potential to provide yeast for years with proper storage and feeding. Harvesting yeast is a simple process at it’s core but takes dedicated thought daily. It’s meditative and introspective to watch something literally come to life in your hands. Basically, sourdough starter is a tiny reminder that magic might actually exist if you’re whimsical enough to believe.