Recipe: Liquid Sourdough Starter
Category: Leavened Bread
Serves/Pieces: 1 starter
Ingredients
| Ingredient | Quantity |
|---|---|
| Type 2 flour | 150g |
| Raisins | 10g |
| Water | 150g |
| Water | 100g |
| Type 1 flour | 100g |
| Water | 150g |
| Type 1 flour | 150g |
Instructions
Creating a liquid sourdough starter from scratch is a rewarding and enriching process. While there are various methods for creating this essential leavening agent, the classic method involves mixing flour and water and allowing the mixture to ferment. To accelerate fermentation, starter cultures can also be added, which capture the microorganisms necessary for the development of the starter. These can include ripe fruits, yogurt, or honey. In this recipe, we will use raisins, as they provide a natural boost of yeasts and bacteria.
We recommend using Type 2 flour, preferably stone-ground, as it retains more nutrients than refined flours and better supports microbial activity.
Day 1 – Prepare the Raisin Starter
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Rinse the Raisins: Begin by rinsing the raisins in hot water to remove any dirt or powders. Place the raisins in a fine mesh strainer, position it over a bowl, and pour hot water over them. Gently move the strainer in the water for a few seconds, ensuring the raisins are cleaned without becoming too soft.
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Soak the Raisins: Once drained, transfer the raisins to a separate bowl and add 150g of room-temperature water. Let them soak for 20 minutes to soften the fibers and activate enzymes in the sugars.
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Blend the Raisins: After soaking, use a hand blender (minipimer) to blend the raisins into a smooth mixture.
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Mix the Flour: Add 150g of Type 2 flour to the raisin mixture and stir with a spatula until well combined.
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Cover and Rest: Cover the bowl with a damp cheesecloth, securing it with an elastic band. The cheesecloth will allow air circulation, which is essential for attracting the right bacteria to start the fermentation. Let the mixture rest at room temperature for 48 hours.
Day 3-31 – Feeding the Starter (Refreshment Process)
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First Feeding: After 48 hours, you should start to see the fermentation begin. It’s time for the first “refreshment,” which involves adding more flour and water to feed the growing microorganisms. To do this, take your starter and add 100g of Type 1 flour to the mixture. Stir thoroughly until fully incorporated.
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Transfer to a Jar: Using a glass jar with an airtight seal, remove the gasket and place your starter mixture inside. Close the jar loosely to allow airflow but still let gas escape from the fermentation. The gases produced by the yeast will need an outlet to avoid the separation of flour and water. If this separation occurs, simply stir it back together.
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Let It Rest: Leave the jar at room temperature for another 48 hours. During this time, the microorganisms will feed on the sugars and starches in the flour, producing alcohol and carbon dioxide. These gases contribute to the leavening of your starter.
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Repeat the Feeding Process: Every 48 hours, repeat the refreshment process by adding 100g of Type 1 flour. Stir well and transfer the starter into the jar. Close it loosely to allow air circulation. Continue this process for 30 days.
Note: If any mold appears on the surface of the starter at any point, discard the batch and start again.
Day 31 – Final Refreshment and Maturation
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Final Feeding: On the 31st day, your starter should be mature and ready for its final refreshment. This time, add 150g of flour (Type 1) and stir until smooth. Transfer the mixture back into the jar, removing the gasket and closing the jar loosely.
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Rest in the Refrigerator: Store your starter in the fridge for 24 hours to complete the maturation process. This final resting period will allow the flavors to develop further and the fermentation to stabilize.
Ready to Use
After 24 hours in the fridge, your liquid sourdough starter is ready to be used in your baking recipes. Keep it in the fridge, and remember to refresh it every 1-2 weeks by repeating the feeding process.
Tips:
- Type of Water: Make sure to use non-chlorinated water for the best fermentation results. Tap water can sometimes inhibit yeast activity.
- Room Temperature: Ideal fermentation temperature is around 20-22°C (68-72°F). Too high or too low temperatures can hinder the development of your starter.
- Microbial Cultures: If you’re in a hurry, adding a small piece of ripe fruit or a teaspoon of honey to the starter can speed up the fermentation process by introducing more microorganisms.
- Storage: If you need to take a break from baking, you can store your sourdough starter in the fridge, feeding it every couple of weeks.
By following this simple but effective method, you’ll have a vibrant liquid sourdough starter, ready to elevate your bread, pizza dough, and other leavened baked goods! Happy baking with your homemade liquid sourdough starter!
