Starter Making Process

Terms & Advice for Preparation & Method

After watching through the suggested videos above, the following method is what we’ve chosen to follow.

Tips and advice that we found worth knowing is summed up here.

• Measurements – using digital scales and resetting to zero for each addition to the jar helps keep the measurements simple and less confusing. Adding a little at a time can work best.
• Feed – To feed the mixture means adding equal parts flour and water to the previous days mixture. If too much of one of the ingredients is added, increase the other to the same excess, so the ratio equally matches.
• Discard – keeping the mixture small helps the good bacteria use their energy to create a stronger fermentation. Reducing the quantity helps reduce the energy needed to form successfully. The removed mixture can still be used to continue the process in another jar, or make other goods such as pancakes.
• Store – During the starter making process the mixture is to be kept at room temperature. Covered with a loose or cloth lid over the jar will allow excess gases escape during fermentation. Refrigeration will put the bacteria “to sleep” and it will not develop. Refrigerated mixture can be reactivated.
• Clean – Rinse utensils straight after use using cold water to clean mixture from utensils, as dried mixture and hot water, including in dishwashers, can make them more difficult to clean.

Equipment Needed

• Large Jar with Airtight Lid
• Cloth Lid or Loose Cover for the top of the Jar
• Silicone Mixer
• Tablespoon
• Digital scales
• Elastic Band
• Thermometer

Ingredients Needed

STRONG BREAD FLOUR – Of your preference.

WATER

Step By Step

Day One – Create

1. Take a clean jar and place silicone mixer inside and place it on the digital scales.
2. Set digital scales to zero to discount the weight of the jar and silicone mixer.
3. Add 50g WATER to the jar.
4. Reset digital scales to zero.
5. Add 50g STRONG BREAD FLOUR to the jar.
6. Remove from digital scales.
7. Mix together well, scraping from the sides of the jar.
8. Scrape off any mixture from silicone mixer and include back to the mixture.
9. Cover jar with cloth lid, and store at room temperature in the kitchen.

Tip: Using an elastic band around the jar to mark the height of the mixture can help show how much the mixture has risen between feeds.

Day Two – Feed

1. Remove cloth lid from jar and insert clean silicone mixer.
2. Take the jar and place it on the digital scales.
3. Set digital scales to zero to discount the weight of the jar, silicone mixer and mixture.
4. Add 30g WATER to the jar.
5. Reset digital scales to zero.
6. Using the tablespoon add 30g STRONG BREAD FLOUR to the jar.
7. Remove from digital scales.
8. Mix together well, scraping from the sides of the jar to combine.
9. Scrape off any mixture from silicone mixer using the tablespoon and include back to the mixture.
10. Cover jar with cloth lid, and store at room temperature in the kitchen.

Day Three – Feed

1. Remove cloth lid from jar and insert clean silicone mixer.
2. Take the jar and place it on the digital scales.
3. Set digital scales to zero to discount the weight of the jar, silicone mixer and mixture.
4. Add 30g WATER to the jar.
5. Reset digital scales to zero.
6. Using the tablespoon add 30g STRONG BREAD FLOUR to the jar.
7. Remove from digital scales.
8. Mix together well, scraping from the sides of the jar to combine.
9. Scrape off any mixture from silicone mixer using the tablespoon and include back to the mixture.
10. Cover jar with cloth lid, and store at room temperature in the kitchen.

Day Four – Discard

The mixture may now be showing signs of being active and beginning to seem fizzy or bubble up a little when stirred.

1. Remove cloth lid from jar and stir the mixture well using a clean silicone mixer.
2. Pour half of the mixture from the jar into a clean bowl, or another clean jar and put to one side.
3. Take the original jar with silicone mixer and place it on the digital scales.
4. Set digital scales to zero to discount the weight of the jar, silicone mixer and mixture.
5. Add 30g WATER to the jar.
6. Reset digital scales to zero.
7. Using the tablespoon add 30g STRONG BREAD FLOUR to the jar.
8. Remove from digital scales.
9. Mix together well, scraping from the sides of the jar to combine.
10. Scrape off any mixture from silicone mixer using the tablespoon and include back to the mixture.
11. Cover jar with cloth lid, and store at room temperature in the kitchen.

Day Five – Feed

1. Remove cloth lid from jar and insert clean silicone mixer.
2. Take the jar and place it on the digital scales.
3. Set digital scales to zero to discount the weight of the jar, silicone mixer and mixture.
4. Add 30g WATER to the jar.
5. Reset digital scales to zero.
6. Using the measuring spoon add 30g STRONG BREAD FLOUR to the jar.
7. Remove from digital scales.
8. Mix together well, scraping from the sides of the jar to combine.
9. Scrape off any mixture from silicone mixer using the tablespoon and include back to the mixture.
10. Cover jar with cloth lid, and store at room temperature in the kitchen.

Day Six – Discard

1. Remove cloth lid from jar and stir the mixture well using a clean silicone mixer.
2. Pour half of the mixture from the jar into a clean bowl, or other clean jar and put to one side.
3. Take the original jar with silicone mixer and place it on the digital scales.
4. Set digital scales to zero to discount the weight of the jar, silicone mixer and mixture.
5. Add 30g WATER to the jar.
6. Reset digital scales to zero.
7. Using the tablespoon add 30g STRONG BREAD FLOUR to the jar. Remove from digital scales.
8. Mix together well, scraping from the sides of the jar to combine.
9. Scrape off any mixture from silicone mixer using the tablespoon and include back to the mixture.
10. Cover jar with cloth lid, and store at room temperature in the kitchen.

Day 7 – Feed

1. Remove cloth lid from jar and insert clean silicone mixer.
2. Take the jar and place it on the digital scales.
3. Set digital scales to zero to discount the weight of the jar, silicone mixer and mixture.
4. Add 30g WATER to the jar.
5. Reset digital scales to zero.
6. Using the tablespoon add 30g STRONG BREAD FLOUR to the jar.
7. Remove from digital scales.
8. Mix together well, scraping from the sides of the jar to combine.
9. Scrape off any mixture from silicone mixer using the tablespoon and include back to the mixture.
10. Cover jar with cloth lid, and store at room temperature in the kitchen.

Day 8 AM – Feed & Prepare for Baking

1. Remove cloth lid from jar and insert clean silicone mixer.
2. Take the jar and place it on the digital scales.
3. Set digital scales to zero to discount the weight of the jar, silicone mixer and mixture.
4. Add 30g WATER to the jar.
5. Reset digital scales to zero.
6. Using the tablespoon add 30g STRONG BREAD FLOUR to the jar.
7. Remove from digital scales.
8. Mix together well, scraping from the sides of the jar to combine.
9. Scrape off any mixture from silicone mixer using the tablespoon and include back to the mixture.
10. Cover jar with cloth lid, and store at room temperature in the kitchen.

Baking Ready!

After a few more hours of activating since the last feed, the mixture should be bigger and bubbly showing it’s ready for baking!

Starter Storage

To preserve the remaining starter left from the week long preparation process, or to preserve it for use at a later time, place the remaining mixture in an airtight container. Preferably glass, such as a jar. Label with flour used, plus the date started and date of refrigeration. Place in the fridge, to put it “asleep.”

Pages: 1 2 3 4 5