The Ultimate Sourdough Starter Recipe
In this video I’ll be going over The Ultimate Sourdough Starter Recipe
@acooknamedmatt
Difficulty: Semi Pro
Time: Two Days
Ingredients:
(Starter)
POOLISH
-250g H2O
-250g AP Flour
OR
WHOLE WHEAT STARTER
-200g AP Flour
-75g Whole Wheat flour
-250g H2O
-1g yeast
-Mix together all ingredients for whichever starter you choose.
-Put into a jar or container that can be closed.
-Leave it out at room temp covered with cheese clothe or something breathable for 14 hours.
-Discard 50% of the mix and then add in equal parts by weight flour and water.
-if there are bubbles then your starter is alive!
-store in fridge and feed equal parts flour+Water daily.
(For the Bread)
DRY:
-450g AP Flour
-100g Whole Wheat Flour
-2g yeast
-15g salt
WET:
-380g 60°F H2O
-150g starter
-mix dry and wet separately
-mix together Dry and wet with a wood spoon.
-switch to a scraper or spatula and fold dough until incorporated and sticky.
-put into a clean bowl and cover with a towel at room temp for 40 minutes.
-stretch the dough into a 18”x10” rectangle on a dusted surface
-Fold in thirds horizontally then fold in thirds length wise.
-form into a ball.
-put back into a clean bowl Seam side down and cover with a towel for 40 minutes.
-repeat stretch and fold again then let rest another 40 minutes.
-do one more final stretch and fold.
-cup hands and roll ball towards yourself a few times to tighten the dough.
-line a medium bowl with a kitchen towel.
-Dust it heavily with dusting mix and place dough seam side up.
-refrigerate for atleast 14 hours.
-Preheat oven to 500°F with a Cast Iron Dutch oven big enough to hold the dough.
-bring dough out of fridge to temp while oven is preheating.
-Flour a paddle or board with dust and slowly drop it into the cast iron Dutch oven.
-immediately put the lid on and close the oven.
-drop heat to 450°F and bake for 30 minutes
-Remove Lid after 30 minutes and bake for another 20 minutes till deep dark colored.
-cool on a rack and enjoy.
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