Sourdough Starter Rested Before Slicing
Prep 5 days · Total 5 days · Yield 6 servings
For Sourdough Starter Rested Before Slicing, the counter starts with g rye flour, g water, and g all-purpose flour. Portion it for 6 servings.
Count on 5 days of prep, about 5 days from the first measurement to the plate.
What goes in the bowl
- 300 g rye flour
- 700 g water
- 400 g all-purpose flour
How the cooking goes
- Day 1: Combine 100g of rye flour and 100g of water in a clean container, cover it, and let it sit at ambient temperature for 24 hours. Make sure all the flour has been properly hydrated.
- Day 2: In a clean container, combine 100g of rye flour, 100g of water, and 100g of yesterday’s starter. Throw out the remaining starter. Cover and let sit out at ambient temperature for 24 hours. You should start seeing bubbles and some activity.
- Day 3: Repeat Day 2. You may already see some fermentation activity. Your starter should be just about double or more!
- Day 4: Combine 100g all-purpose flour, 100g water, and 100g yesterday’s starter. Throw out the remaining starter. Cover and let sit out at ambient temperature for 24 hours. The starter will definitely double and have larger air pockets.
- Day 5: Repeat Day 4. Mine had tripled by this point. You can totally use it to leaven bread!
- Days 6 & 7: Repeat Day 4.
- Feeding your starter for the long term: You want a controlled growth of your starter when you are going to use it for bread. This is all in the feeding. Once you have an active starter, you can switch to the following ratio for a stiff levain:100g water10g previous day's starter100g all-purpose flourOR this one for a liquid levain:125g water10g previous day's starter100g all-purpose flour.
After it comes off the heat
Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.
If you want another plate from Sourdough, open Panettone for the Home Table and Sourdough Bread Baked with Steam.
