Sourdough Starter Instructions
Welcome to the exciting world of Sourdough! Below you'll find instructions on how to activate your Silverwood Farms Sourdough Starter as well as helpful tips and tricks to get the most out of your starter!
Let's Get Started!
** This process will take 1-2 weeks in total**
You'll Need:
-( 1 ) packet Silverwood Farms Sourdough Starter
- Flour
We recommend a high protein bread flour.
- Water
We use tap water in our kitchen, but you can use any water you are comfortable drinking.
-Jar with a loose fitting lid
Glass, plastic, or metal are all viable options. You will need something that is AT LEAST 2x the volume of the starter you're creating, preferable larger
-Mixing utensil
First Feeding
Remove moisture packet from pouch and combine remaining packet contents with 1 Tbsp. flour and 1 Tbsp. of room temperature water in a jar of your choice. Stir thoroughly until dissolved. Cover the jar loosely with a lid, plastic wrap, or a coffee filter secured with a rubber band and leave the starter in a warm place (70-80F) for 12-24 hours.
**Tip: You're looking for your starter to bubble between feedings. That's the fermentation at work!
Second Feeding
After 12-24 hours for traditional Sourdough Starter feed the starter with an additional 4 Tbsp. of flour and 3 Tbsp water. Stir thoroughly.
** Tip: Your starter should have the consistency of pancake batter. Add flour or water to adjust as necessary.
Third Feeding
After another 12-24 hours repeat step 2
Fourth Feeding
After another 12-24 hours feed your starter with 1 cup of flour and 1/2 cup water. Stir thoroughly.
Fifth Feeding
After another 12-24 hours discard all but a 1/2 cup of starter and then feed the starter with 1 cup flour and 1/2 cup water. Stir thoroughly.
**Tip: You do not need to throw away your sourdough discard, it can be used in many delicious recipes.
Sixth Feeding
Repeat step 5 (fifth feeding) every 12-24 hours for the next 3-7 days. Do this until the starter has the consistency of pancake batter and is bubbling within a few hours of feeding every time you feed it. Over time and with consistent feedings, your starter will get stronger and stronger!
You will know your starter is strong enough to be used for bread making when it passes the float test. To perform the float test you drop a spoonful of starter into a glass of room temperature water. If the starter floats, it is ready, if it sinks you will need to repeat step 5 until it passes the test. (see the photo below for what that looks like)
Using Your Starter
To build up starter for a recipe, feed according to a 1.75:1 ratio of flour and water but don't discard as you go. Your starter is ready to bake with 4 hours after it's last feeding. Reserve at least 1/4 cup to continue maintaining and for future baking.
Maintaining your starter:
- In your fridge (weekly/monthly bakers): In colder temperatures, your starter goes into hibernation, and you don't need to feed it as often. Feed it every 5 to 7 days using the same 1.75:1 ratio as above.
Click here for a great basic Sourdough loaf recipe!
Sourdough Starter Progression
Float Test
Address
146 West Main St.
Prattville, 36067
Phone
(334) 414-3016
