Sourdough Starter from Flakes
Breathe life into your baking with this artisanal 'Sourdough Starter from Flakes' recipe, the perfect solution for reviving dried sourdough culture into a vibrant, bubbling leaven. Using just dried sourdough flakes, unbleached all-purpose flour, and warm water, this step-by-step guide walks you through the fascinating fermentation process, transforming simple ingredients into an active starter that’s ready to power your homemade bread. With patience and care over a few days, watch as your starter comes to life, teeming with the natural yeast and tangy character that sourdough is celebrated for. Perfect for bakers of all levels, this recipe emphasizes sustainability by restoring flakes rather than starting anew, making it both economical and rewarding. Whether you're crafting crusty sourdough loaves or tangy pancakes, this foundational recipe adds an authentic touch to your baking adventures!
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Recipe Information
Ingredients
- 15 grams Dried sourdough flakes
- 90 milliliters Warm water (around 75°F/24°C)
- 60 grams Unbleached all-purpose flour
Instructions
1. Break the dried sourdough flakes into smaller pieces if necessary and place them in a glass jar or bowl.
2. Add 30ml of warm water to the flakes, ensuring they are fully submerged. Stir gently to ensure all flakes are moistened.
3. Cover the jar loosely with a breathable cover like a coffee filter secured with a rubber band or a clean cloth. Let it sit at room temperature (around 70-75°F/21-24°C) for 3-4 hours to soften.
4. Once the flakes have softened, stir well to evenly distribute the mixture. Add 30 grams of unbleached all-purpose flour and another 30ml of warm water. Mix thoroughly until it forms a paste-like consistency.
5. Cover the jar loosely again and let it sit at room temperature for 24 hours. You may begin to see small bubbles forming, indicating fermentation is starting.
6. On day two, feed the mixture by discarding half the starter (about 60 grams) and replacing it with 30 grams of flour and 30ml of warm water. Stir until smooth and cover loosely. Repeat this step every 12 hours for the next 3-4 days.
7. Over the course of days, the starter will become bubbly, active, and will double in size within 4-6 hours after feeding. This indicates it is ready to use for baking.
8. Store your starter in the refrigerator if not using daily. Remember to maintain or 'feed' it weekly by repeating the feeding process with equal parts flour and water.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
