Loosely cover and let it rest in a warm spot for another 24 hours. Add 75g unbleached bread flour and 75g warm (90F) filtered water. It should be ready and have bubbles on the sides of the jar. Remove 100g of your starter and then add 50g of flour and 50g of yogurt to the remaining 50g of starter in your jar. A sourdough starter is used to seed fermentation in new dough when baking bread and is responsible for leavening (making rise) and flavoring a loaf of sourdough. About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. Method: 1. Day 1. Step 1 In a wide-mouth jar, stir together all ingredients until well combined. Early on the second day, weigh 700 grams of white bread flour and 300 grams of whole-wheat or whole-grain rye or spelt flour (or a blend) in a large mixing bowl. Step Two (Day 2) Stir sourdough starter mixture. Gradually stir in warm. Check the Volume. strong white bread flour. Preheat oven to 450 degrees F. A sourdough starter is a pre-ferment made from flour and water. how to make sourdough starter From Scratch. If you don’t see any bubbles, your yeast is old and shouldn’t be used. The preferred flour to use is whole wheat flour, which has more microorganisms in it and because its higher protein content provides better food for the yeast. Mix it all together and replace the cover. If it floats, your starter is ready for baking. Can I use a different flour instead? Sourdough starter is a combination of water and flour which, when mixed together, grows wild yeast, produces organic acids, and attracts friendly bacteria. Description. 9:30 pm: Perform a second set of stretches and folds. With a sharp knife, make 3 diagonal slashes across tops of loaves. Safely and carefully turn the dough out onto a different floured flat baking tray. Remove amount of starter needed; bring to room temperature before using. Try our simple sourdough pancakes recipe to use up your discard and make a delicious breakfast treat. Leave it to grow and become active again 12 to 24 hours before using it in a recipe. Then do two more sets, each 30 minutes after the last. Mix together 50g of flour and 50g of filtered water and ¼ of a teaspoon of honey (optional) and leave it out at room temperature. It should be like a thick milkshake. Instructions. Stir with a wooden spoon, then transfer the dough to a clean kitchen surface, and use your hands to start kneading. Stir with a fork until the flour is completely incorporated. However, the Lactobacillus bacteria thrive on maltose. 7. Ice Cream Cookie Sandwiches. Allow it to sit for 24 hours. Cover loosely and leave for 24 hours at 70 degrees. Add the mashed bananas, honey, eggs, and sourdough starter, again. Now, divide this number by 2. Sandwich bread should not have any large holes (unless you like jelly in your lap). Discard half your starter (saving the discard in a separate container for later. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. 100%. It’s easy to make with clear directions and a written baking schedule. Simply cook it in a hot, greased skillet as you would other pancakes. Being able to troubleshoot sourdough starter issues is important to ensure you maintain the healthiest starter possible. Free Replacement Guarantee: If your San Francisco Sourdough Starter does not activate in 24 hours--for any reason whatsoever--all you have to do is send me an email and I'll send you a new starter free of charge immediately! With the genuine San Francisco sourdough starter, my 10-page detailed instruction booklet and free unlimited email tech. Day 1: In a perfectly clean bowl, combine a scant cup (120 grams) organic whole wheat flour and 1/2 cup (120 grams) bottled water. Vitamin A iu 0 IU is the same as vitamin D. Eric Kim, a cooking columnist at Food52, named his sourdough starter “Timmy” after everyone’s favorite dreamboat, Timothée Chalamet. Feed your starter daily and let it grow for a few. Reviews 54. Cover the bowl with plastic wrap and set aside in a warm place for 3 hours until small bubbles begin to appear on the surface. You can add ⅛ to ¼ of a teaspoon of citric acid to your sourdough. Place the dough in an oiled bowl, cover with plastic wrap, and let rise for 6 to 8 hours. Next, add some flour to the jar. 8:00 am: Feed the sourdough starter in the morning the day BEFORE you wish to bake. Day 3: After another 24 hours, check for bubbles. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. The dough will feel dry, rough and shaggy. In the bowl of an electric mixer, combine the sourdough, milk, and granulated sugar, and blend well. Day 4. This means, adding in a fresh 40g of flour and 40g of water and mixing it really well with yesterday's mix. Stir the mixture together until it’s very smooth, scraping down the sides of the container. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. 1 , 3 Lactobacillus, as they grow on maltose, produce excess glucose and excrete it in a form that. Then take (1/4 cup) of the sourdough starter, discarding the rest, and mix it with (1/4 cup) of water and (3/8 cup) of flour. The following morning, coat a 8. If using an established sourdough starter, whisk it into the flour and water now. Activating the starter. 7 minutes. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. The standard timeline is around 4-8 hours for reaching the peak at 70-80 0 F. Place the loaves on a lightly greased or parchment-lined baking sheet. Bench scraper. Ready to give it a try? Here is our step-by-step sourdough starter recipe, including how to feed sourdough starter: Ingredients: 1 cup of all-purpose flour (whole wheat flour or rye flour may be used for added nutrients) 1 cup of lukewarm water (non-chlorinated) Instructions: Day 1: Initial MixtureA sourdough starter (also called starter culture) is a symbiotic culture of bacteria and yeast (SCOBY) that's used as a natural leavening agent. Cover loosely and allow to rest at room temperature in a warm location for 24 hours. After 45 minutes, your bread should have grown. Keep at room temperature, covered with a kitchen towel. Also, bump up the volume of discard by 5 percent. Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is. If you add yeast to a sourdough starter, you will be introducing this honed and reliable strain of yeast to the colony of wild yeast. “I know Trevor Wilson [another master baker and respected sourdough philosopher] uses an all-white flour starter,” says Kristen. It is the same starter we use in all our sourdough baking. Add 200ml warm water and mix well with your hands until combined, and there are no dry clumps of flour. Sourdough starters range from extremely runny that you have to pour it, to so thick that you have to use your hands or a dough scraper to break it away. Twice a day (usually at 9:00 a. 8:00 am: Feed the sourdough starter in the morning the day BEFORE you wish to bake. Remove the buns from the oven and cool for 5 to 10 minutes before icing. First, pick a flour that’s full of tasty nutrients, like whole rye or whole wheat flour. Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Stir with a clean spoon and leave for 24 hours. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Stir with a wooden spoon, then transfer the dough to a clean kitchen surface, and use your hands to start kneading. Feed this 10g of starter with 25g of flour and 25g of water and stir in really well, remembering you want as much oxygen in the mix as possible. For the levain, combine the sourdough starter, 120 grams of water, and 130 grams of all-purpose einkorn flour together in a large non-metallic bowl. The more mature your sourdough starter is, the less likely it is to develop mold (unless you subject it to harsh neglect). Cool and snap into pieces. Place the dough in a large, well-oiled bowl and cover. Sourdough starter fermentation process: the chemistry The thing is, the sourdough starter yeasts can’t digest the sugar maltose, which is formed by enzymes breaking down the starch in flour. Turn out onto floured surface and knead for ten. 9:00 pm: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes. Feed your sourdough starter based on the bread or pizza recipe that you’re using. and 9:00 p. Move the newly fed starter to a clean jar. If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. Instructions. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. Bubbly, active sourdough starter (50 g, about 1/4 cup) – you can get my step by step tutorial here on making a starter –> How To Make Sourdough Starter From Scratch, and don’t forget to watch the video from Traditional Cooking School; Bread Flour – (500 g, 4 cups + 2 Tbsp. If your sourdough starter is rising and falling in a predictable timeline, you can be sure that it is a stable starter now. This will give you the equal amounts of flour and water that you need to add to your sourdough starter to increase the amount you have. You can find many simple recipes online. Set aside. To put a pause on your sourdough starter, refresh it as usual and let it sit on the counter for 1-2 hours, then pop it in the fridge. (42 g) melted unsalted butter or oil, plus more to coat. On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Use 1/4 cup of starter and replenish it by stirring in 1/2 cup water and 1/2 cup flour. Stir in the flour and mix until smooth. If it isn’t, press the “tare” button to get the display to read zero. If you haven't yet read through my post on my sourdough starter maintenance routine, check. Day 2: Add more flour and water and stir. Instructions. I keep my sourdough culture in the refrigerator. Repeat with the remaining half of dough. Day 4: You should see a lot more bubbles and the starter should increase in volume. While flavor does increase in the beginning, eventually it. Learn how to make sourdough bread with 8 of our best sourdough recipes. Let the jar sit out on the counter for about an hour to let fermentation get started. Now add 35g of lukewarm water. These measurements may vary from other baking conversion charts that you find, but they apply to all of the recipes on this website. Allow the sourdough starter mixture to sit for a final 24 hours. Let stand in warm place for 5 days, stirring 2 to 3 times. plain white natural yogurtany kind about 1/2 cup. But where does the path to sourdough bread begin? Right in your own kitchen,. By setting a trap. The dough should be dry and shaggy. By this stage you should see some bubbling starting to happen. Wrap the buns in plastic and store at room temperature for a day or so; freeze unfrosted buns for longer storage. J. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. In a 2-quart non-metal container (I like to use a large crock or jar with a lid that doesn't have a tight seal), combine flour and sugar. Leave uncovered for about an hour. To Make a Starter: In a high-rimmed jar, mix together the 100 grams of flour and 100 grams of water. Gradually add remaining flour and knead until smooth and elastic, about 5 to 7 minutes. Combine the flour, salt, sugar and dry yeast. Mix well. In a large bowl, whisk together the starter, egg, oil, sugar, baking soda, and salt. ca. The way to cover sourdough starter is: FIRST TWO WEEKS - a paper towel or light cotton cloth (secured with an elastic band) when first establishing your sourdough starter. Step 2. Sourdough Rosemary Crackers. Sourdough contains less gluten. Cover the jar loosely with a glass or plastic lid, or a clean napkin secured with a rubber band. This mixture will keep your dough from sticking and help with transferring. Active: Yes. It's an oil, so can be added on top of the water, not instead of. It should get bubbly. Making the Starter. Place it in a warm place to rise, noting down the time. STEP 8. A sourdough starter takes anywhere between 7 and 10 days to fully develop. Prepare the pizza sauce, toppings, and set out for easy assembly. Day 2 – No discard. You add the citric acid to your dough along with the water, flour and salt. (If making by hand, knead for about 10 minutes. Baked with natural yoghurt, caraway seeds, vinegar and sea salt. After the second 24 hours, you might start to see some bubbling and activity. Set the. Shape the dough into a loaf and let it rise again. Turn oven down to 450 degrees F, and slide pot into oven on middle rack, and bake with cover on for 25 minutes. Cover with a lid. Bread baking in a Dutch oven; 10 tips for new sourdough bakers; Make and freeze pie crust;Some of these names for sourdough starter come from the upper crust of society. ”. How to Make Sourdough Starter. 50g water. Then, cover the jar with a towel and set it on the counter to start the fermentation process. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. 5 Tbsp of filtered lukewarm water. Transfer the starter into a container at least 4 times larger than the liquid starter (such as a. Cover it with plastic wrap and set it in a warm place away from direct sunlight. Since the liquid on top of your sourdough starter is directly caused by negligent feeding, the best thing to do is to stick to a regular feeding schedule . Too much flour or water or too little will lead to a bad starter. Day 1. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Lieveto Madre or Pasta Madre. Most commonly, the issue here has to do with temperature ( which is very important ). Combine and wait 10-15 minutes. Add all ingredients together in the bowl of a stand mixer with dough hook. Naturally rich in amylases, nutrients, and microbes, this cereal flour enables a starter to quickly convert sugars for faster, more efficient fermentation. Cover loosely and leave for around 6 hours. A sourdough starter is a simple mixture of flour and water that has collected natural yeast and bacteria, which give natural leavening (aka rise) and flavor to baked goods. These micro organisms will create a bad kind of bacteria that creates a harmful mold on the sourdough. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours. Simply reduce the amount of starter you’re feeding. Another approach is using the starter to make the okonomiyaki, a. If you're trying to build acidity, you want it either higher for acetic acid tang, or lower (50F/10C) for the classic lactic acid sourdough flavor. Taste: Sweet & Rich. ) Use a spoon to add all-purpose unbleached flour until the scale reads 35g. Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Mix thoroughly, cover, and let rest for 12 hours. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. Ingredients: 1 (0. The reason for this is that hopefully our starter is getting more active so we are going to give it more food to get through the day. Humidity levels of 60 – 80% work best for dough proofing. Bacon & Cheese - you'll need to dice and cook the bacon before you add it to your sourdough. 3. (Bulk Fermentation) Transfer the dough to a straight-sided vessel. Then let it sit out overnight until things get bubbly and start smelling fruity. Divide in half. Let the dough rise for the recommended time. With. I made some muffins last night that were 100% sourdough starter/discard with no additional flour added. Mix until smooth, cover, and place in the same warm spot for another 24 hours. For the second feeding: Keep 1/4 cup of your initial starter, the one you made 12 hours earlier; discard or give away the rest. rye flour1/2 cup heaped. Britain's best sourdough maker Rick Marlow demonstrates how to make, feed and maintain a sourdough starter, which can then be used for a multitude of sourdough recipes. Screw the lid on until it just catches. Dissolve yeast in 1/2 cup warm water, rest for ten minutes. Pro Tip#2– In the making and feeding of this starter there will always be equal parts of flour and water added to it. What Makes Sourdough Sour? The sourness of the bread comes from the acids produced in the starter. Remove the dough onto a lightly floured surface. A more mature sourdough starter can definitely bring a more diverse flavor profile to a loaf of sourdough. Add 3/8 cup. Place 60g of the starter in a clean jar. Mark where the top of your starter reaches in the container. If you really want a stronger flavor in your sourdough bread, adding a little citric acid to your dough will help. Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F. 90. Allow the starter to rise for 12 hours at room temperature (70°F). After the dough has risen for 2 hours at room temperature, cover the bowl with a tea towel and refrigerate for an additional 2 hours or up to 18 hours. 1 cup flour and 1 cup milk plus 1/2 cup of starter. Place a clean tea towel over the bowl and set aside. To start a sourdough starter: You need: a glass bowl or jar (I use a widemouth quart canning jar) 1 cup flour (you can use any kind of flour-white flour, whole wheat flour, spelt flour, teff flour, etc. Don’t over knead it. Lightly flour a surface and turn the dough onto it. Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan with butter or oil. A sourdough starter is a natural fermentation mixture of flour and water that captures wild yeast and bacteria from the environment. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Day 3: Pour 40g of the starter. For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. The ingredients, plus a warm environment, create a perfect storm for the starter to ferment and take on that signature sour flavor. 35g white flour. Leave in a warm place to rise for 3 hrs. Step 1. 3. Melt the butter in a mixing bowl. Just make sure it’s clean and has no soap residue in it. Cover and let rise until very puffy, about 1 hour. Cover the bowl, and let the mixture rest overnight at room temperature. Whisk together dry ingredients. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Remove half of the starter from the jar once more, and repeat the same feeding as before. If you’re not ready to invest heavily in your sourdough bakery, these BPA-free, high-density polyethylene (HDPE) white plastic jars are a safe, useful, and budget-friendly option. stir and leave for 24 hours. Repeat with the remaining bagels. Let sit at 80F (27C) for 24 hours (near a window in a sunny room or inside a turned-off oven). On day 8 you’ll need to transfer the starter to a quart size container. Day 6 - In the morning, remove half the starter and discard it or use for discard recipes. e. 5 out of 5 stars (234) Fresh Sourdough Starter and Handmade Crock Set. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. With a clean spoon, stir until a stiff dough forms. Measure your flour into a bowl. The ingredients, plus a warm environment, create a perfect storm for the starter to ferment and take. However, the Lactobacillus bacteria thrive on maltose. Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in a. Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. Stir the chips/water occasionally; it'll take 3 hours or so, with infrequent attention, to dissolve the chips. The mix needs to breathe to ferment. You will receive a healthy, moist ball of live sourdough. Add 25 grams flour and. Put the jar on the scale and zero it. For the second feeding: Tear the stiff starter into pieces, and place 1/4 cup (57g) of it in a bowl. Make sure you feed your starter the exact proportions listed. This recipe calls for 200 grams of sourdough starter and yields 2 loaves of artisan bread. Slowly add the flour and combine well making sure there are no dry flour. Dissolve the salt. Make sure all the flour is incorporated and leave, semi-uncovered, at room. Stir to form a thick batter, cover and set aside at warm room temperature for 24 hours. To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Pinch off about ¼ cup of sourdough and place in a glass jar or non-reactive container. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. On every following day, add an additional 1/4-1/2 cup flour with equal amounts water (plus an extra tablespoon or two to keep the pancake batter consistency). Mix together both flours. STEP 1. What is a sourdough starter? At a high level, a sourdough starter is a mixture of flour and water that hosts a stable blend of beneficial bacteria and wild yeasts. Tending to a sourdough starter requires patience and diligence, but the end result is worth the time! Promise! Day 1: In a quart sized jar, add the cup of flour. Step 2 Every day at. Place the starter in an oiled container with the lid on and allow it to ferment at room temperature for approximately 8 hours. When making sourdough, having a bench scraper and/or a bowl scraper is a must. room temp/lukewarm water (preferably filtered chlorine-free water) in a small jar or bowl that holds approximately no more than 1 cup. DAY 1: All you need for today is 50g of water and 50g of flour plus a clean jar. Week 2 and Beyond. Add 1 teaspoon of your starter to at least 1 cup of a room temperature water. Place in a bowl or container (we use a quart takeout container, so it's easy to watch grow). Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. From a simple and crusty beginner sourdough bread or sourdough country loaf with a soft and airy crumb to delectable sourdough berry sweet rolls that will become your go-to weekend breakfast, these recipes will guide you through each step, from creating and maintaining a sourdough starter to achieving beautiful results. Stir to combine. Place the starter somewhere warm for the next 24 hrs. STEP 2. Turn the scale on and make sure it is reading 0 grams. Preparing your sourdough starter to go into the fridge is very easy. (This is room temperature. I recommend using a 1:2:2 ratio to feed your starter prior to going into the fridge. Stir for several minutes to activate the gluten. At least. $69. 8:00 pm: That evening mix the dough and let it rest at room temperature for 1 hour. Continue with this feeding every day, or around evey 24 hours, until your starter is very bubbly and has grown about double in size. Preheat oven to 375° and bake rolls for 15-20 minutes, until browned. The solution: keep it warm. Stir with wooden spoon until blended. STEP 1. 2. Line a sheet with parchment paper and dust with flour. After fermentation has occurred, keep the starter in a covered glass container. A digital thermometer inserted into the center of a middle bun should read 190°F. 12 - 16 hours later - You should see. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. WHEN PUTTING IN THE FRIDGE - a tight fitting lid (as long as the jar is large enough) is perfect. Use a large (preferably ceramic) bowl as it will rise considerably. Additional Time: 20 hours. Add all ingredients, holding back two cups of flour, into a mixer or large bowl. To bake the bagels: Bake the bagels for about 25 minutes, or until they're as deep brown as you like. Add 50 grams of organic bread flour and 50 grams of water to the starter mixture in the jar. Build the liquid levain in the morning and store somewhere warm around 77-80°F (25-26°C) ambient for 5 hours. Store frozen for up to 6 months or dried for 2 to 3 months. Add 25 grams flour and 25 grams water. This type of sourdough starter is generally 50% hydration or lower. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Mix until smooth, and cover. The more mature your sourdough starter is, the less likely it is to develop mold (unless you subject it to harsh neglect). An active sourdough starter can quickly double its volume. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. That's it! Feed 1 tablespoon (about 30 grams) of sourdough starter with approximately 2/3 cup of flour (I do 100 grams of all-purpose einkorn flour) and 1/3 cup filtered water (I do 50 grams). Stir well, cover, place in a warm place. 2,006 comments By Emilie Raffa — March 21, 2019 (Updated January 19, 2023) — This post may contain affiliate links. Quick Notes: Tools needed for a sourdough starter: a mason jar, a spatula, a scale and a thermometer. Place a clean glass jar on your digital scale and zero it out. “King Arthur Flour sells a fresh starter and it’s made. 35 Ratings. Instructions: 1. However, if your sourdough starter is exposed to hot temperatures it will likely kill it. The consistency of the mixture should be more like thick pancake batter than a lump of bread dough. Pasta Madre translates to "dough mother" in Italian. Generally, the amount of sourdough starter in a recipe has been chosen for a specific reason. “True love takes time and care and attention,” said Kim. Don’t overheat the milk. then more than likely the answer is that your sourdough starter probably is the right consistency. The yeast will feed on the sugars in the dough and produce carbon dioxide, causing the dough to rise faster. Crusty, delicious artisan sourdough bread begins with a healthy, vigorous sourdough starter. For a more sour and developed flavor, temperature ranges that are either above 82F (28C) or below 50F (10C) are ideal, depending on. Knead the bread for 10 minutes, and your dough should become elastic and smooth. 30g whole wheat or rye flour (lightly spooned in – do not pack) Mix water and flour of your choice together in a Mason jar (or glass canister). Sourdough starters usually do fine in cool temperatures, such as being kept at room temperature or even in the fridge in some cases. Final shape the dough, place in banneton, cover and chill in fridge for up to 36 hours. Day 3:. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Grease your 9×5 loaf pan and preheat oven to 350 degrees F. Mix well. Mix until the yeast is dissolved. ALSO IMPORTANT - At no point in this process should you discard any of the starter. Add the bread flour and use your hands to bring the ingredients together as best as possible. It is one of my most used tools! A bench scraper can be used to shape the dough, divide the dough, keep it from sticking to the work surface, turn the dough, and much more. Mix the yeast with a cup of bread flour and a cup of water. 3. 1. Turn the vessel quarter turns and continue this pulling 8 to 10 times. Set the jar aside in a warm spot out of direct. However, the Lactobacillus bacteria thrive on maltose. [ No discarding of starter required . Let the dough rest for 30 minutes. Discard most of the starter (put it in the compost or the bin), leave about a tablespoon in the jar. Start by mixing 1 cup of the flour mixture with ½ cup of water. Put the dough into a greased bowl. J. On the fourth day, the sourdough starter will appear very bubbly with both large and small bubbles.