Sourdough Starter From Flakes Recipe

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• 2 c flour .
• 2 tbsps sourdough starter, flakes .
• 2 c bottled water

• Step #1 First Feeding:.
• Step #2 In a glass or plastic bowl (never use metal) add the dried starter flakes, 1/2 c of lukewarm (bottled) water & 1/2 c of flour.
• Step #3 Note: If you wish a stronger flavor add one or two tbsps of rye flour to the first feeding.
• Step #4 Using a plastic or wooden spoon (never metal) stir mixture vigoursly to add air.
• Step #5 Cover up loosely & place this in a warm draft-free area (I leave it on my counter top).
• Step #6 Allow the starter to proof for 8-14 hrs (mixture should become very bubbly (don't worry if you see no activity, just continue with second feeding).
• Step #7 Second Feeding.
• Step #8 To the mixture add 1 1/2 c lukewarm water & 1 1/2 c flour, stir vigoursly.
• Step #9 Cover up loosely & place this in a warm, draft-free area & allow to proof for 8-14 hrs, until bubbly.
• Step #10 Note: At this point I suggest making some flakes as a back up -- see Preserving Starter below.
• Step #11 You should now have approximately 2 c of active starter that is ready to use.
• Step #12 Always save 1/4 c of starter for future use, so if your recipe calls for more than 1 1/2 c of starter then it will be necessary to add equal parts of water & flour & proof for another 8-14 hrs.
• Step #13 Maintaining the Starter:.
• Step #14 After removing the quantity needed for the recipe, save approximately 1/4 c of starter & discard (or make flakes) any extra starter.
• Step #15 Place the saved starter in a glass jar or plastic storage container.
• Step #16 Do not use an air tight container as the gases need room to escape.
• Step #17 I use a glass jar with a small hole punched in the top (Since I do not want the starter to touch metal, I place a small piece of plastic wrap over the top before screwing on the metal cap).
• Step #18 Next, let sit on the counter for 30 to 45 mins, stir in the one-half c each of flour & water, then close the container & place this in the refrigerator.
• Step #19 This will preserve your starter until the next time you need it.
• Step #20 The starter can be stored in the refrigerator for up to two weeks.
• Step #21 If you must go longer than this, remove the container every two weeks or so & dump all but ¼ c down the drain.
• Step #22 Feed again, as above, to reactivate starter.
• Step #23 Preserving your Starter.
• Step #24 It is a good idea to preserve some of your starter in case something goes wrong.
• Step #25 If your starter dies, you will have to purchase or get some more from somebody & start over.
• Step #26 I have learned a method that can be used to preserve the starter for a long time without constantly adding flour or water.
• Step #27 This method also makes it easier to share your starter with your friends.
• Step #28 During the normal course of preparing your starter for bread baking & when it is active & bubbly, pour a small puddle of the starter onto some wax paper & spread it out with the back of a spoon so that the starter forms a very thin layer on the wax paper.
• Step #29 Let it completely dry out overnight.
• Step #30 The next day, bend the wax paper & the starter will break apart like potato chips.
• Step #31 Place the starter chips in a plastic zip lock bag sealed tightly & then into the refrigerator.
• Step #32 It is also a good idea to write the date & type of starter on the outside of the bag.
• Step #33 Starter can be kept this way for up to six months with no ill effects, though I have heard you can probably go up to year.
• Step #34 To reactivate it, place the starter chips in equal amounts of flour & water & put it in a warm place for 12 hrs.
• Step #35 I make these starter chips every three months or so to ensure I have a fresh backup for all my sourdough starters.
• Enjoy the Sourdough Starter from Flakes recipe

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Bread / Sourdough

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