Freeze Dried Sourdough Starter
Get started days early with our freeze dried sourdough starter!
DIRECTIONS
Day 1:
Combine 10 grams (whole package) of the freeze dried sourdough starter in a small glass jar. Add 30 grams (2 Tbsp) lukewarm, filtered (if possible) water. Stir until the dry starter is completely submerged in the water and is dissolved. Then, add: 20 grams (2½ Tbsp) unbleached bread flour or all purpose flour. Mixture should resemble thick pancake batter. Stir with a spatula until thoroughly combined.
Cover with a lid and let sit at room temperature for 24 hours.
Day 2: Discard + Feed
First, what is discard? When you feed your sourdough starter, you’re giving the wild yeast and bacteria fresh food (flour and water). If you never discard, the amount of starter would keep doubling - it would grow too big, and the yeast would run out of food before you could feed it enough to stay healthy. Store Discard in fridge and use in numerous recipes!
Discarding a portion of your starter before feeding does two important things:
• It keeps the amount of starter manageable
• It keeps the yeast and bacteria balanced and strong
On Day 2, Discard (remove) all the starter, except 10 grams (about a ¼ of the jar) Add 20 grams (4tsp) room temperature water 20 grams (2½ Tbsp) flour. Mix with a spatula until thoroughly combined. Mixture should be like thick pancake batter. Cover loosely with a lid and let sit at room temp. for 24 hours.
On Day 2, Discard (remove) all the starter, except 10 grams (about a ¼ of the jar) Add 20 grams (4tsp) room temperature water 20 grams (2½ Tbsp) flour. Mix with a spatula until thoroughly combined. Mixture should be like thick pancake batter. Cover loosely with a lid and let sit at room temp. for 24 hours.
Day 3+ 4
Same as Day 2... Discard all the starter, except 10 grams (about a ¼ of the jar) Add 20 grams (4tsp) room temperature water 20 grams (2½ Tbsp) flour. Mixture should resemble thick pancake batter. Stir with a spatula until thoroughly combined. Cover loosely with a lid and let sit at room temperature for 24 hours. By end of Day 4, mixture should have doubled and be bubbly.
Day 5 Maintenance (If your starter has not yet doubled, feed as before and wait another 24 hours)
Start regular daily feedings
To maintain starter, do same as above... Discard all the starter, except 10 grams (about a ¼ of the jar) Add 20 grams (4tsp) room temperature water 20 grams (2½ Tbsp). Continue feeding/discarding everyday if leaving on counter. Or place in fridge and feed once every week or two. Keep Discard in fridge and use in numerous recipes. Take starter out of fridge the day before you want to bake to come to room temperature. Before bed, feed as below.
To Prepare for Baking Day!
Place the entire starter - 50 grams (no discard) in larger jar (ie.1 litre jar). Add 100 grams water, and 100 grams flour - to give you total of 250 grams when peaked and ready to use. This is enough starter to bake 2 loaves of bread - and leaves approx. 10 grams starter behind to continue to feed and bake with. In approx 10 to 12 hours, your starter is ready use in your sourdough bread recipe!
Feed and maintain remaining starter as above.
