Explore by Tags

Entries tagged with 'Sourdough Starter-Along'

Sourdough Starter Frequently Asked Questions

dbcurrie 10 comments

Ever since I posted the Sourdough Starter-Along series here on Slice, I've been getting a lot of questions. Based on some unscientific polling software (ahem, my memory) these were the six most commonly asked questions about sourdough starters, along with my answers. More

Sourdough Starter-Along: Dry Storage

dbcurrie 4 comments

Once you've established a starter that's working well for you, how do you ensure that it stays alive when you can't tend to it? The simple answer is that you can dry it. Here's how to do it. More

What Happens if You Neglect Your Sourdough Starter

dbcurrie 27 comments

I talked a bit about taking care of your sourdough starter yesterday. But what happens if you don't take care of it? More

Sourdough Starter-Along: Day 11 - Time for Storage

dbcurrie 24 comments

At this point, you can continue feeding regularly and harvesting starter when you want to make bread, pizza crust, waffles, and other sourdough products. As long as you feed it regularly, it can keep you company on the kitchen counter for as long as you like. More

Sourdough Starter-Along: Day 10 - Second Harvest

dbcurrie 21 comments

Yesterday, since my starter was bubbling along the sides of the jar, I set aside four ounces of the starter and mixed it with some flour and water in a bowl. Today, that proto-dough in the bowl has risen and bubbled nicely. Time to make bread! More

Sourdough Starter-Along: Day 9 - First Harvest

dbcurrie 28 comments

Give your starter a good long look. This might be the day of your first harvest. One thing to check out is whether the bubbles are just on top, or whether there are bubbles throughout the jar. More

Sourdough Starter-Along: Day 8 - Getting Close!

dbcurrie 19 comments

How are your starters? Mine is really getting active. Lots of bubbles, close together, and they come back quickly when I stir the mixture down. It also is starting to feel different when I stir. Before, it felt like stirring a cake batter, but now it feels frothy. Today, we'll add the usual ounce of flour and ounce of water and stir it occasionally. More

See the Starters!

Maggie Hoffman 3 comments

We're pretty excited about sourdough starters around here, and it looks like you are, too. Here are a few snapshots that Serious Eats and Slice community members took of their starters, from Day One to, well, eleven years old! More

Sourdough Starter-Along: Day 7 - Feed And Wait

Donna Currie 28 comments

Just like the previous few days, today we're going to add another ounce each of flour and water. Bubble activity is definitely increasing. One thing to look for is how fast the bubbles come back after stirring. It's one thing to see bubbles first thing in the morning, but it's not ready to bake until it's a little more lively. More

Soudough Starter-Along: Day 6 - Keep Stirring and Feeding!

dbcurrie 15 comments

You've got the hang of this. Today, do it again: feed your starter 1 ounce each of flour and water, and give it a stir when you think of it. Bubbles are looking good! Not all starters are the same, so if you aren't seeing the same bubbling I am, don't worry too much about it. I've seen starters that have a slow start, but suddenly burst into action rapidly and vigorously. That's part of the charm of sourdoughs—they're quirky. More

Sourdough Starter-Along: Day 5 - Keep Feeding and Stirring!

dbcurrie 19 comments

From now on, it's all about feeding once a day and stirring whenever you think about it. Unlike some recipes that require each feeding to double the existing amount of starter, I feed the same amount each day. Just add one ounce each of flour and water. We won't try to double it until we're getting ready to bake with the starter. More

Sourdough Starter-Along: Day 4 - 100% Hydration

dbcurrie 28 comments

Today I wanted to tweak the water-to-flour ratio in my starter, so I fed it one ounce of flour and half an ounce of water. More

Sourdough Starter-Along: Day 3 - Feed Me More Flour!

dbcurrie 22 comments

Since things were bubbling nicely today, it's time to start changing the water/flour ratio. I fed the starter with 1 ounce each of water and flour. I stirred the mixture a few times during the day when I thought about it, and left it on the counter as before. Bubble activity is increasing! More

Send in Your Sourdough Starter Pics!

Adam Kuban 17 comments

There's been a phenomenal response to Donna Currie's Sourdough Starter–Along series, and lots of folks are starting along with her. If you're eager to share your results with the community, why doncha send in your photos! More

Sourdough Starter-Along: Day 2 - No Feeding, Just Stirring

dbcurrie 25 comments

Many sourdough starter recipes require a lot of feeding, but if you think about it, yeast isn't running around the jar like PacMan, it's sort of floating around and eating what's nearby. Stirring is just as important as feeding. More

Sourdough Starter-Along: Day 1 - A Half-Ounce Flour and an Ounce of Water

dbcurrie 36 comments

My goal with this project was to come up with a method for getting a sourdough starter going that would be easy for anyone. I also didn't want to end up with an excess of starter that would have to be thrown away. So I started with a very small amount. I find that starters seem to work better if they're very wet at the beginning, so I started with 1/2 ounce of flour and 1 ounce of water. That's all. More

Sourdough Starter-Along: Day Zero

dbcurrie 43 comments

A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. Over the next many days, I'll be posting daily updates on a new sourdough starter that I've got growing. Today is Day Zero, i.e., your materials list. Read this, gather your supplies (most of which you probably already have), and then come back tomorrow! More

More Posts