Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (2024)

FAQs

What is the best flour for sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

To a clean jar, add 100g whole rye flour and 125g warm water. Mix ingredients and keep somewhere warm for 24 hours. To clean jar, add 75g of the mixture from Day One (discard the rest), 50g whole rye flour, 50g all-purpose flour, and 115g water. Mix ingredients and keep somewhere warm for 24 hours.

Can sourdough discard be used as starter? While sourdough discard can't replace an active starter in a recipe that relies on a robust leavening agent, it can be revitalized and used to create a new starter.

After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself. But that's not necessarily a bad thing, depending on what you want to bake with it.

To keep your sourdough starter healthy, you need to provide it with fresh flour and water on a schedule. Each time you refresh (feed) your starter, you must discard some of the fully-fermented mixture in the jar. Discarding helps keep the acidity low in your sourdough culture, which keeps it strong and healthy.

Grano tenero flours are generally used in Italy to make both bread and pastries.

*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.

The process for feeding sourdough starter is so simple and takes only a few minutes. For refrigerated starters, feed once a week and start with step 1, but for room temperature starters, feed once a day and start at step 2 (or 3).

With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!

Should I add honey to my sourdough starter? ›

Regular feeding your Sourdough Starter with Honey maintains the balance of acidity and microbes, ensuring that your starter remains strong and healthy. Remember to discard a portion of the starter with each feeding to prevent excess acid build-up.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

Starvation - if you don't feed your starter for a long period of time it will develop harmful bacteria and mold. This will smell terrible and look orange, pink or fuzzy and green. Mold - mold can also occur in a well fed starter if there are mold spores on any of the equipment you've used or in the flour you're using.

Only ever keep 100g or less of starter…

If you try and keep more it will become slow and sluggish and inactive. If you've got more happy bubbly starter than you need on that day, you can make another loaf, use it in other recipes, dry it out and gift it someone else, or merely discard it.

Your sourdough starter is the foundation of baking sourdough bread. Through proper maintenance and a little attention, it can last indefinitely and provide you with countless healthy and delicious loaves of bread.

While it's most commonly used to make the type of bread we know as sourdough, you can use a sourdough starter instead of yeast or baking soda to make delicious pizza dough, cinnamon rolls, and cookies.

Yes, and there is. Introducing: Fried Sourdough Starter. We have recently discovered that you can turn your leftover sourdough starter into FRIED BREAD! Honestly, it is one of the best inventions to come out of the kitchen recently.