Scribd Logo
Upload

Welcome to Scribd!

  • b17 321

    Uploaded by

    Calmecac Reva
    22 views2 pages
    This document provides a 7-day feeding schedule for developing an active sourdough starter. On day 1, the starter is made with 100g rye flour and 150g water. On days 2-5, the starter is fed with 70g starter, 50g rye flour, 50g all-purpose flour, and varying amounts of water. On days 6-7, the amounts are decreased. Once active, the starter only needs feeding every 12-24 hours with 25g starter, 50g each of rye and all-purpose flour, and 100g water.

    Original Description:

    sourdough

    Original Title

    b17-321

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides a 7-day feeding schedule for developing an active sourdough starter. On day 1, the starter is made with 100g rye flour and 150g water. On days 2-5, the starter is fed with 70g starter, 50g rye flour, 50g all-purpose flour, and varying amounts of water. On days 6-7, the amounts are decreased. Once active, the starter only needs feeding every 12-24 hours with 25g starter, 50g each of rye and all-purpose flour, and 100g water.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    22 views2 pages

    b17 321

    Uploaded by

    Calmecac Reva
    This document provides a 7-day feeding schedule for developing an active sourdough starter. On day 1, the starter is made with 100g rye flour and 150g water. On days 2-5, the starter is fed with 70g starter, 50g rye flour, 50g all-purpose flour, and varying amounts of water. On days 6-7, the amounts are decreased. Once active, the starter only needs feeding every 12-24 hours with 25g starter, 50g each of rye and all-purpose flour, and 100g water.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Ultimate Sourdough Starter Feeding Schedule

    Hope you guys find this helpful! Feel free to comment on the Youtube video or DM
    me on Instagram (@joshuaweissman) if you have any questions!

    Day 1: Before you start, record your jars weight without the lid
    100g stone ground rye flour
    150g lukewarm water @85 degrees F

    Day 2:
    70g mature starter (jar weight + 70g = what your jar should weigh when
    the correct amount of starter has been removed)
    50g stoneground rye flour
    50g unbleached all purpose flour
    115g lukewarm water @85 degrees F

    Day 3:
    Same as “day 2”

    Day 4:
    70g mature starter
    50g stoneground rye flour
    50g unbleached all purpose flour
    100g lukewarm water @ 85 degrees F

    Day 5:
    Same as “day 4”

    Day6:
    50g mature starter
    50g stoneground rye flour
    50g unbleached all purpose flour
    100g lukewarm water @ 85 degrees F
    Day 7: This is not only your last feeding until it’s ready to be used but it
    will also be your maintenance feeding. Once your starter is active you will
    perform this feeding once every 12-24 hours. The easiest choice would be
    to feed it once a day, every 24 hours.
    25g mature starter
    50g stoneground rye flour
    50g unbleached all purpose flour
    100g room temperature water

    You might also like