San Francisco Sourdough Starter

So yeah…I’m one of ‘them’. The pandemic hit and I started about 5 new hobbies. Making bread was one of them. I wouldn’t call it ‘making bread’ so much as I would call it ‘babysitting.’ Maintaining the starter is like…a permanent situation, but it’s rewarding and there truly is nothing like homemade bread. Especially sourdough. Hell yeah.

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San Francisco Sourdough Starter

Daily upkeep, but rewarding way to make your own bread.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 4 ounces all-purpose flour (3/4 cup + 2 T)
• 4 ounces water (1/2 cup)

Instructions

1. To maintain the starter, discard (or use) about half of the starter and then “feed” it with new flour and water: weigh the flour and water and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.
2. If you’re using the starter within the next few days, leave it out on the counter and continue discarding half and “feeding” it daily using the portions above. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week. Let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.
3. The flavor and sourness of your loaf will improve over time!

Notes

To Reduce the Amount of Starter

Discard half the starter as usual but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.

To Take a Long Break from Your Starter

If you’re taking a break from baking, but want to keep your starter, you can do two things:

1. Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.

2. Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve ¼ cup of the flakes in 4 ounces of water and stir in 4 ounces of flour. Continue feeding the starter until it is active again.

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