Sourdough starter

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{
  "id": "sourdough-starter",
  "emoji": "🍞",
  "status": "💪 Try Now",
  "name": "Sourdough starter",
  "lastEditedTime": "2024-10-15T14:16:53.611Z",
  "dataFilePath": "./data/eats/sourdough-starter.json",
  "slug": "sourdough-starter",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/sourdough-starter.md",
  "ingredients": [
    "Whole-wheat flour, such as rye\n",
    "All purpose flour - avoid bleached flour\n",
    "Filtered water - let it sit, it'll dechlorinate, get it to room temperature\n"
  ],
  "method": "*   FROM YOUTUBE\n*   OVERVIEW - Capture yeast & bacteria - 2 to 3 days, then Cultivate - 3-4 days, then Maintain - indefinite\n*   CAPTURE - DAY 1 - Grab a vessel, like a mason jar. Add 150 grams water, 100 grams whole grain rye flour, stir to combine. Let sit for 24 hours.\n*   DAY 2 - Don't expect action after 24 hours. Throw half of what's in the jar away. Add 150 grams water, 100 grams whole grain rye flour. Let sit for 24 hours.\n*   CULTIVATE - DAY 3 - Measure out 75 grams of your mixture. Chuck the rest. Add 75 grams water, 35 grams all-purpose flour, and 35 grams rye flour. Let sit for 24 hours.\n*   DAY 4 - Measure out 75 grams of your mixture. Chuck the rest. Add 75 grams water, 35 grams all-purpose flour, and 35 grams rye flour. Let sit for 24 hours.\n*   DAY 5 - Should see quite a bit of action, almost doubling in size. Measure out 75 grams of your mixture. Chuck the rest. Add 75 grams water, 35 grams all-purpose flour, and 35 grams rye flour. Let sit for 24 hours.\n*   DAY 6 - Should see lots of action, should start smelling very sour.\n*   FLOAT TEST - grab a small bowl of water. Drop a spoonful of your starter into it. If it floats, you're ready to start baking with your flour, and moving into the \"maintenance\" phase.\n*   MAINTAIN - keep \"feeding\" every 24 hours, indefinitely. Set aside 25 grams of your starter. Add 50 grams water (tap water is fine), and 50 grams of all-purpose flour.\n*   FRIDGE - If you’re not baking often, keep your starter covered in the fridge and feed once monthly. When bringing it back into active rotation, feed it once every 12 hours for a couple of days until it’s bubbling and active again.\n*   FROM TARTINE\n*   **STEP 1** Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.\n*   **STEP 2** When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it’s ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)\n",
  "notes": "*   Based on [Easy Sourdough Starter Guide - YouTube](https://www.youtube.com/watch?v=ZHm1aKxAsIs) and also have notes from [Tartine Bakery - Country Bread](https://tartinebakery.com/stories/country-bread)\n*   SUMMARY: Mix equal parts (by weight) of whole wheat flour and water in a clean container. For example, use 50 grams of flour and 50 grams of water. Stir well to form a thick paste. Cover loosely and let it sit at room temperature for 24 hours. After 24 hours, discard half of the mixture and add equal parts (by weight) of flour and water again (50 grams each). Stir well, cover, and let it sit for another 24 hours. Repeat this process of discarding half of the mixture and feeding with equal parts of flour and water every 24 hours for about 7-10 days or until the starter becomes bubbly, has a pleasant sour smell, and doubles in size within a few hours of feeding. Maintain your starter by regularly feeding it (typically once a day or as needed) with equal parts of flour and water. You can adjust the feeding schedule based on how active your starter is. Keep it at room temperature or refrigerate and bring to room temperature before using. This method may vary slightly depending on environmental factors like temperature and humidity, so observing the starter's behaviour is key to determining when it's ready for baking.\n*   [How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time) - YouTube](https://www.youtube.com/watch?v=ZxCf39G_7pY) also looks decent\n*   2023-12-29 - tried this, gave up on it though, felt like too much work for right now. I found the starter I made with 100% whole wheat flour worked the best. It does seem like feeding it on a regular schedule for a week straight is probably the best way to get a good starter established. I should note, my apartment felt a little too hot (more like 25 degrees instead of 21 degrees).\n",
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