Currently I’m working on a new design of kokblog. I’m planning to launch the new design next week. In this process I have decided to turn some of my pages into posts. And one of them is my diagram on how to make a Sourdough Starter.
Description: The above diagram is just one way to start a sourdough starter. At the end you will have one rye and one wheat starter. I use either starter for most of my breads. The wheat starter can also be used in a sweeter dough like for e.g. Cinnamon Buns etc. I bake with my starters 1-2 times a week (sometimes even more). I keep them in my fridge and take either of them out one or two days before I want to bake. Depending on how long it has been without ”food”, I feed it once or twice with a few tablespoons of flour and a little water. I keep my starters small, in that way I always have just enough and there is no need to discard anything. I have kept a starter in the fridge (without feeding it) for up to 3 weeks (not recommended). You can also freeze the starter if you are not planning to bake for a longer time. Just give the starter some time to recover by feeding it once or twice every day for a couple of days before baking. When the starter is lively and full of bubbles it’s ready to bake with. My diagram is based on Iban Yarza‘s How to Make a sourdough starter video.
NOTE: Since I published this last year, I have discarded my rye starter (I simple baked it up). It was just easier to keep one. If I ever want to use a rye starter I feed one part of my all-purpose starter with just rye flour for a couple of days.
Links to my sourdough breads
Wild Fennel Knäckebröd at Case Vecchie