But I remembered that there was no sourdough starter recipe in my blog ^^". Many of you might already have the sourdough starter but this one is for the people who never try making it before.
I used the recipe from SOURDOUGH BREAD MASTERCLASS WITH PATRICK RYAN (you can click the link to see the original recipe). I found this recipe is very good, as it's easy to follow and the sourdough that you get will be very active and it's so strong, haha. Sometimes I forgot to feed it for almost 20 days, and it's still fine ^^.
Anyway, if you already had a sourdough starter, you don't have to make it again, just use the one that you have ^^.
Starting your sourdough starter is not hard, the only thing that you have to pay attention to is cleanliness. I clean and soak the bottle, lid, and spoon in boiling water for a few minutes before putting the flour and water into the bottle for the first time. After the sourdough starter is ready to use, you don't have to worry much about this, just don't forget to feed it, and it will be fine.
The recipe will be divided into 7 days process. You may think that it takes so much time, but the active time for each day is less than 10 minutes, after that just leaving it at room temperature (22-30℃) overnight.
English: Wholewheat sourdough starter
สูตรภาษาไทย: ซาวโดว์สตาร์เตอร์แบบแป้งโฮลวีท
日本語のレシピ：全粒粉サワードウスターター
Wholewheat sourdough starter
This recipe needs 650 g of Wholewheat flour.
Day 1
50g ............. Wholewheat flour
50g ............. Water
Put the flour and water into a clean container and stir together until fully combined.
Cover and leave at room temperature (22-30℃) overnight.
Day 2
50g ............. Wholewheat flour
50g ............. Water
To the sourdough starter add 50g wholemeal flour and 50g water. Stir together until fully combined. Cover and leave at room temperature (22-30℃) overnight.
Day 3
100g ............. Wholewheat flour
100g ............. Water
Throw away 100g of the starter.
To the remaining starter, add the 100g flour to the starter and mix in the 100g water.
Cover and leave at room temperature (22-30℃) overnight.
Day 4
100g ............. Wholewheat flour
100g ............. Water
The starter should start to smell pleasantly sour with small bubbles appearing on the surface.
Throw away 150g of the starter.
To the remaining starter, add the 100g flour to the starter and mix in the 100g water.
Cover and leave at room temperature (22-30℃) overnight.
Day 5
150g ............. Wholewheat flour
150g ............. Water
The starter should appear active and full of bubbles.
Throw away 200g of the starter.
To the remaining starter, add the 150g flour to the starter and mix in the 150g water.
Cover and leave at room temperature (22-30℃) overnight.
Day 6
200g ............. Wholewheat flour
200g ............. Water
The starter should be quite active now and be full of little bubbles and smell slightly sour.
Throw away 250g of sourdough starter.
To the remaining starter, add the 200g flour to the starter and mix in the 200g water.
Cover and leave at room temperature (22-30℃) overnight.
Day 7
The starter should now be very active and full of bubbles and is now ready to use.
Remember when making your sourdough bread to always retain some sourdough starter which will be fed/refreshed, ensuring you have some sourdough starter for the next dough.
To refresh or feed the sourdough starter:
Whatever weight of sourdough starter you have, add the same weight of flour and the same weight of water.
For example, to 100g of sourdough starter add 100g of flour and 100g water. Stir everything together.
If you have too much starter discard the excess and keep back what you need.
If you keep the sourdough starter at room temperature you will need to refresh/feed it every day.
But you can keep the sourdough starter in the fridge. If stored in the refrigerator, add the same weight of flour and the same weight of water to the starter every 10 days.
If using the starter from the fridge:
Take the starter out of the fridge the day before you plan to bake. Allow the starter to come to room temperature. The night before you plan to bake, refresh/feed your starter by adding the same weight of flour and the same weight of water to the starter.
Leave the sourdough starter at room temperature overnight. The next morning the starter should be active and full of bubbles and ready to bake with.
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