Sourdough Starter - RUSTY (aka OUR SOURDOUGH STARTER)
A sourdough starter is basically a fermented flour mixture that will eventually be used as a levian when you make a loaf of bread. It replaces the yeast used in many bread recipes.
Equipment
- mason jar, clear bowl, or a clear glass
- cheese cloth or plastic wrap
Ingredients
- 30 g Sorghum flour
- 30 g Buckwheat flour
- 90 g Filtered water
Instructions
- Weight out the ingredients and mix them together in your container (mason jar, clear bowl, or a clear glass). Cover with cheese cloth or plastic wrap and place on your counter.
Notes
Feeding - Initial growth
Make a new starter every twelve hours and add half of the previous starter before putting it on the counter again. Discard the other half of the previous starter at this point. Repeat this process every 12 hours until your starter becomes bubbly and active. You can use this to make bread at this point or you can go into maintenance mode until you’re ready to bake.
All ingredients must be weighted … including the water.
Adding half of yesterday's starter to today's flour and water.
Prep-ed and ready to feed
Feeding - Maintenance
If you are going to make bread every day then you can feed your starter daily when you make your levian/bread. If you are going to make it once a week or less then you can put it in the fridge a couple of hours after feeding. Take it out once a week and make bread or just feed it and return it to the fridge.