(Image credit: Emma Christensen)
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Use a scale to weigh the flour and water if at all possible.”,”image”:{“id”:”370fce0900261f9375d0631b07e8bf05aebce959″,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-02-21T19:12:45.665-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5307e9c8dbfa3f6f7d002549″,”focus_z”:null}},{“image_id”:”3bda2b4b532bab0c7f26013c7652fba1d5bf96fc”,”caption”:”Weigh 4 ounces (1/2 cup + 2 tablespoons) all-purpose flour.\r\n”,”image”:{“id”:”3bda2b4b532bab0c7f26013c7652fba1d5bf96fc”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-02-21T19:14:15.599-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5307e9dadbfa3f200a002e7d”,”focus_z”:null}},{“image_id”:”49aa5dfaa2ca14edaa576cd8a607d6cc677b44ed”,”caption”:”Weigh 4 ounces (1/2 cup) water.”,”image”:{“id”:”49aa5dfaa2ca14edaa576cd8a607d6cc677b44ed”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:504,”created_at”:”2014-02-21T19:14:13.235-05:00″,”updated_at”:”2017-09-29T07:47:28.762-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:0.48296291545286,”focus_y”:0.373181193864264,”filename”:””,”alt_text”:””,”exclude_from_color_search”:false,”crop”:”focalpoint”,”ancestor”:”5307e9e4dbfa3f04260010f1″,”focus_z”:1.0}},{“image_id”:”5c77fd6e517c3ee56521a6cabb3a7378f306b150″,”caption”:”Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough.”,”image”:{“id”:”5c77fd6e517c3ee56521a6cabb3a7378f306b150″,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-02-21T19:13:51.253-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5307e9cddbfa3f200a002e7c”,”focus_z”:null}},{“image_id”:”4621707d86e41954f712c662209bf54e9bef052d”,”caption”:”Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.”,”image”:{“id”:”4621707d86e41954f712c662209bf54e9bef052d”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-02-21T19:11:31.133-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5307e9c7dbfa3f6b70002ce5″,”focus_z”:null}},{“image_id”:”103c0f9a51932da3d1567655b1f4a385598e945e”,”caption”:”DAY 2: The next day, you may see a few bubbles here and there, but don’t worry if you don’t. Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. Cover and set somewhere warm for 24 hours.”,”image”:{“id”:”103c0f9a51932da3d1567655b1f4a385598e945e”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-02-21T19:13:07.160-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5307e9cadbfa3f6f72002678″,”focus_z”:null}},{“image_id”:”8c889b8cc4ba95e6757c3b5ca5ab97a34474fa91″,”caption”:”DAY 3: By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you’ll hear bubbles popping. It should also start smelling a little sour and musty. Feed the starter with today’s flour and water, cover, and set somewhere warm for 24 hours.”,”image”:{“id”:”8c889b8cc4ba95e6757c3b5ca5ab97a34474fa91″,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-02-21T19:14:11.760-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5307ea39dbfa3f04260010fc”,”focus_z”:null}},{“image_id”:”e3cb6cbb9863f0db3c029bd40751b74ec52c272a”,”caption”:”DAY 4: By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. (My starter looks smaller in volume because it rose and fell during the night.)”,”image”:{“id”:”e3cb6cbb9863f0db3c029bd40751b74ec52c272a”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-02-21T19:12:37.465-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5307ea2edbfa3f6b70002ced”,”focus_z”:null}},{“image_id”:”47f494f34fbbaf57b12a0450c8682e591d6819ec”,”caption”:”DAY 5 (or 6): Your starter is ready to use when it looks very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.”,”image”:{“id”:”47f494f34fbbaf57b12a0450c8682e591d6819ec”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-02-21T19:12:25.872-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5307ea75dbfa3f2f5c001146″,”focus_z”:null}}]};
Not all of us are so lucky to have a sourdough starter passed down to us from our bread-baking forefathers and foremothers. Thankfully, making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit. That’s right! No expensive heirloom starters, mashed-up grapes, or mysterious rituals required — just flour, water, and a little bit of patience.
from WordPress https://jonathanwilhoite.wordpress.com/2017/10/02/how-to-make-your-own-sourdough-starter-tips-from-the-kitchn/
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