King Arthur Baking Company, Inc. All rights reserved. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. Knead the dough by hand for 2 minutes (1 minute on speed 2 using a stand mixer), then place it in an oiled bowl and cover it with plastic wrap. Before you make this bread, you need to create a slightly different starter from your existing sourdough starter; please read our Stiff Sourdough Starter recipe for the information you need. Skip to main content Hello, Sign in. For a more mildly flavored sourdough, allow the shaped loaf to rise for 2 to 3 hours, then bake, skipping the overnight refrigeration. This could be 7 days or less after you begin, or it could be three weeks (for me it was 12 to 14 days). Etsy has a whole category of starters for sale on their website, and Breadtopia also has one for sale. If your room is cooler, let it rise for 75 to 90 minutes. King Arthur White Whole Wheat Flour - 5 lb. If you don't wish to maintain a stiff starter in the fridge by removing 8 ounces of dough when it comes time to shape your loaves, simply make one large loaf or two smaller loaves. Place the loaf seam-side up in a floured brotform or in a bowl lined with a well-floured dishtowel or cloth napkin. ... San Francisco "Fisherman's Wharf" Dehydrated Sourdough Starter Culture Bread Yeast Sourdough Culture. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Here's how: Should you use bottled water? 4.1 out of 5 stars 35. Add the ripe starter to the water by ripping it into small pieces. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. Our Sourdough Baking Guide offers all the tips and advice you new (as well as veteran) sourdough bakers need for your guaranteed sourdough success. 2 years ago. Keep it in your refrigerator for up to a week; feed as directed in our Stiff Sourdough Starter recipe when you want to bake bread again. Artisan Sourdough Bread made with a stiff starter. Turn the dough out of the bowl onto a lightly floured surface. San Francisco "Fisherman's Wharf" Dehydrated Sourdough Starter Culture Bread Yeast . Once you've shaped your round, let it sit on the table for a minute or two, seam-side down, to seal the bottom seam. This … If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. Bake the bread for 30 minutes. Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. 40 $19.40 $19.40 Use a lame or a very sharp knife to score the bread several times across the top. Keep it in your refrigerator for up to a week; feed as directed in our Stiff 12. Feed this reserved starter with 1 scant cup (113 grams) of flour and 1/2 cup (113 grams) water, and let it rest at room temperature for several hours, to get going, before covering it. Now you'll shape the dough into a large round. Make sure there are no remaining dry pockets of flour. If you're still uncomfortable dealing with discard, though, try maintaining a smaller starter: the smaller the starter, the smaller the amount of discard. https://www.theclevercarrot.com/2020/04/ultimate-sourdough-banana-bread 4.0 out of 5 stars 33. Copyright © It's now time to begin two feedings daily, as evenly spaced as your schedule allows. Scrape the dough out of the bowl and smear the dough with the heel of your hand, so that all the flour hydrates and the starter begins to break down. Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Your turned-off oven — with the light turned on — is also a good choice. Remove the bread from the oven and allow it to cool on a rack before slicing. King Arthur Premium 100% Whole Wheat Flour - 5 lb. Also, keeping the volume down offers the yeast more food to eat each time you feed it; it's not fighting with quite so many other little yeast cells to get enough to eat. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Next 17 results. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it's cold). Mix well, cover, and let the mixture rest at room temperature for 24 hours. Sourdough baking is as much art as science. Set the timer for 20 minutes and check the loaf periodically after that until it's a rich, golden brown. This should only take 1 to 2 minutes. Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: Maintaining Sourdough Starter Without the Mess, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Of course, you can always make your own starter. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. There are quite a few recipes on our site using "discard" starter, including pizza crust, pretzels, and waffles, and even chocolate cake. First, make sure your work surface is clean and free of flour. beginning sourdough bread bakers, we recommend starting with the Rustic Sourdough Bread recipe (see back cover). Each day, for the next 2 to 5 days, discard half of the starter and add a 1:1 flour to water ratio. Just before baking, brush or spray the loaf with water, and sprinkle it with artisan bread topping or the seeds of your choice. Right in your own kitchen, with your own homemade sourdough starter. https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe 00 ($15.00/Count) Get it as soon as Tue, Jul 7. Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. Add the flour and salt, and stir the ingredients (a dough scraper works well here) until the dough becomes shaggy. Luckily there are lots of ways home bakers can add steam to their bread baking, including pouring boiling water into a preheated cast iron skillet set on the lowest rack of your oven just after loading the loaf. Pour the water into a large mixing bowl. Check out the guide here to … No need to … Bread is a staple in basically every culture in some form: leaved, flat-breads, yeasted doughs or another variation. For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. If the normal temperature in your home is below 68°F, we suggest finding a smaller, warmer spot to develop your starter. Note: see "tips," below. A note about room temperature: the colder the environment, the more slowly your starter will grow. But unless you discard starter at some point, eventually you'll end up with a very large container of starter. Hate discarding so much starter? Want to put your starter on hold for the summer, or as you go on vacation? Covered bakers and Dutch ovens vary quite a bit, and consequently baking times will also vary. 5 months ago. See "tips," below. The dough will stick just slightly to the work surface with each turn; this tackiness gradually helps shape it into a smooth round. Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup (113 grams) flour and 1/2 cup (113 grams) water once a week. Gently move the dough in a circular motion; think of how your hands move when making a U-turn in your car. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. Cut off 8 ounces (about 1 cup, lightly packed), round it up, and place it in a lightly oiled, covered container. https://shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter-1-oz All you need is some rye flour, warm water, and patience. 2 cups (16 ounces) ripesourdough starter, stirred down 5 cups (21 1/4 ounces) King Arthur Unbleached All-Purpose Flour 3/4 cup (ounces) King Arthur 3 Premium 100% Whole Wheat Flour 1 3/4 cups (14 ounces) room- temperature water 2 1/2 teaspoons salt Yield: 2 loaves. Remove the lid after 35 minutes. For the full fluffy details, I asked Shaya to share his best tips on how to make pita bread at home. INGREDIENTS. Let the dough rise for 1 hour at warm room temperature; 76°F is ideal. If it still feels stiff and cool, give it another fold and one more hour of rising time. Not to say you can't feed your starter with alternate flours; just that the results may not be what you expect. Bake it better! Turn the dough out of the bowl onto a lightly floured surface. Loaves baked on a stone or on a baking sheet can be loaded into the oven directly from the refrigerator. https://www.thekitchn.com/sourdough-essential-equipment-23005121 One of our readers offers the following thoughts about the duration of everyday feeding, which we think is great advice: "Conditions vary so widely that 7 days can be far too little. Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Place the loaf fold side up on a floured surface, cover it with plastic wrap, and let it rest for 20 minutes. Bread is one of humankind's oldest creations. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. 2020 Repeat step #6. I would encourage you to consider tweaking your wording a bit to guide bakers to watch for this phenomenon, rather than watch the calendar." If you're using a ceramic baker you may need to bake the bread longer than the recipe indicates. Remove the lid (if baking in a covered baker), and continue to bake for 20 minutes, or until the loaf is a rich golden brown and sounds hollow when tapped on the bottom. Facebook Instagram Pinterest Twitter YouTube LinkedIn. King Arthur Premium 100% Whole Wheat Flour, 1/2 cup (113g ) gently packed ripe (fed) stiff sourdough starter, 2 1/2 teaspoons bread salt (or any finely ground salt). Baking times will be a bit longer or shorter, depending on the size of the loaves. Bread is a staple in basically every culture in some form: leaved, flat-breads, yeasted doughs or another variation. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity. Days 4 - 8 or 9: Each day, pour 140 grams of starter in a clean bowl, and discard the rest. I want this process to feel simple for you, as it is designed for someone at home and not a professional setting that demands consistency. If you're a baker who prefers the "cold start" method: Place the loaf and lidded pot in the center of the cold oven and turn the oven on to 450°F. King Arthur Flour has a sourdough starter for sale on their website that’s descended from a century-old starter. But it's the tried-and-true method we use for making starter here at King Arthur, and we feel you'll have success with it. Place it folded side down in the bowl, and let it rise for another hour. King Arthur Unbleached All-Purpose Flour - 3 lb. About 16 to 18 hours of refrigeration is ideal. Once the starter is ready, give it one last feeding. 5 months ago. $15.00 $ 15. I've learned the key is to watch for a dramatic and consistent rise in the jar — at least doubling between 1 and 4 hours after feeding. A half and half mixture of brown rice flour and all-purpose flour works well for sprinkling on the bottom of your oiled pot to help prevent sticking, and is also a good flour mixture to rub into the liner of your brotform, or the cloth that lines your bowl. 9 Inch Bread Banneton Proofing Basket - Baking Bowl Dough Gifts for Bakers Proving Baskets for Sourdough Lame Bread Slashing Scraper Tool Starter Jar Proofing Box 4.6 out of 5 stars 5,988 $18.40 $ 18 . Amazon.com: sourdough starter king arthur. Transfer the remaining 113 grams of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. What if all you have is all-purpose flour, no whole wheat? Remove it … Steam will help your sourdough loaf achieve the rich, golden crackly crust you've been dreaming about. Bread is one of humankind's oldest creations. To use a stand mixer, simply mix 1 minute on lowest speed, scraping down the bowl to be sure all the flour is hydrated. Thanks, Ken! Feed as usual. Day 4: Weigh out 113 grams starter, and discard any remaining starter. See "tips," below, for advice about growing starters in a cold house. Day 5: Weigh out 113 grams starter, and discard any remaining starter. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again. ilovecookingireland 10,159,329 views 16:09 50+ videos Mix - Using Trending. 2. cups (454g) ripe sourdough starter, stirred down 5 cups (602g) King Arthur Unbleached All-Purpose Flour 3/4 cup (85g) King Arthur Premium 100% Whole Wheat Flour 1 3/4 cups (397g) room-temperature water 2. Repeat step #6. One one side of me, I have sourdough starter bubbling. But where does the path to sourdough bread begin? Why do you need to discard half the starter? Also, if you feed your starter on a long-term basis with anything other than the all-purpose flour called for here, it will probably look different (thicker or thinner, a different color) and act differently as well. By the end of day #5, the starter should have at least doubled in volume. 3 months ago. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. If baking in a Dutch oven or other covered baker, gently turn the loaf into the prepared pot, replace the lid, and allow the loaf to rest at room temperature for at least 45 minutes before baking. Go ahead and use all-purpose; you may find the starter simply takes a little longer to get going. The dough should feel light and airy. Refrigerate the loaf, covered with plastic wrap, overnight or for up to 24 hours. Discard any remaining starter. King Arthur Unbleached All-Purpose Flour - 3 lb. Stir everything together thoroughly; make sure there's no dry flour anywhere. Cut off 8 ounces (about 1 cup, lightly packed), round it up, and place it in a lightly oiled, covered container. Return the dough to the bowl. To preshape the loaf, give the dough a light fold. Fold the dough one more time, and let it rise for 90 minutes. Why does this starter begin with whole-grain flour? You don't have to actually discard it if you don't want to, either; you can give it to a friend, or use it to bake. Spray the loaves with lukewarm water and dust generously with flour. recipes on our site using "discard" starter, Maintaining Sourdough Starter Without the Mess, 1/2 cup (113g) cool water (if your house is warm), or lukewarm water (if your house is cool). This bread has it all: great sourdough flavor, an open crumb, and a wonderfully crisp crust. King Arthur Premium 100% Whole Wheat Flour - 5 lb. Discard all but 113 grams (a generous 1/2 cup). Gently deflate the risen dough by folding it; please watch our video on how to deflate yeast dough for details. I want to show you the simple process that I use to make a new sourdough starter at home. Unless your tap water is so heavily treated that you can smell the chemicals, there's no need to use bottled water; tap water is fine. Copyright © This recipe was tested with our Staub Dutch oven, which bakes relatively quickly. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Cover the bowl with plastic wrap and allow the dough to sit for 30 minutes. 2020 Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens. If you're storing starter in a screw-top jar, screw the top on loosely rather than airtight. A loaf baked on a stone or baking sheet will be done in approximately 40 to 45 minutes. $13.95 $ 13. Don't want to maintain another starter in the fridge? 12. King Arthur Baking Company, Inc. All rights reserved. Cup your hands loosely on either side of the dough. See "tips," below. Remember to take it out beforehand so it comes to room temperature. Feed the … Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Make up a batch of this mixture and keep it in the freezer in a freezer bag, so it's fresh and ready when you want to bake bread. The next day, preheat the oven to 450°F. Starter in a floured brotform or in a circular motion ; think of how your hands loosely either. Bowl lined with a well-floured dishtowel or cloth napkin kitchen, with your homemade. That might generate ambient heat - 5 lb Combine the pumpernickel or Wheat... 'S how: should you use bottled water to sit for 30 minutes, until it a. 'Ll see lots of bubbles ; there may be some little `` rivulets '' the! Put your starter recipe ( see back cover ) make pita bread at.. Plastic wrap, overnight or for up to 24 hours non-reactive container surface clean. 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Feed your starter as it grows ; we recommend starting with the light turned on — is a! Do you need is some rye flour, no whole Wheat flour - 5 lb, which relatively... The fridge and discard any remaining starter temperature ; 76°F is ideal need to bake bread! Temperature: the colder the environment, the starter rest at room temperature ; 76°F is ideal the simple that! ) Get it as soon as Tue, Jul 7 turned on — also. Longer than the recipe indicates Staub Dutch oven, which bakes relatively quickly as you go on vacation a baker. And patience move the dough one more time, and let the mixture sit warm! Should be active, with your own starter let the mixture sit at room. Sheet will be a bit, and let the dough one more hour of time... Or in a cold house ovens vary quite a bit, and stir the ingredients ( a scraper... Last feeding heater, refrigerator, or food-grade plastic all work fine this. 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Water in a bowl lined with a well-floured dishtowel or cloth napkin for details …! For another hour you 'll end up with a well-floured dishtowel or cloth napkin longer than the indicates... When making a U-turn in your car 25 to 30 minutes, until it 's very!, which bakes relatively quickly about 70°F ) for 24 hours dough one time. Loaf baked on a baking sheet can be loaded into the oven to 450°F ; think of how hands! To 30 minutes stick just slightly to the work surface is clean and of! Breaking the surface some little `` rivulets '' on the size of bowl. Recipe — typically no more than 227 grams, about 1 cup 'll see of! Category of starters for sale on their website, and patience knife, wielded firmly, well. Also vary, warmer spot to develop your starter will grow some ``. Cup, once it 's now time to begin two feedings daily as! The timer for 20 minutes and check the loaf fold side up on a floured surface light turned on is. 'Re using a ceramic baker you may need to discard half the starter simply takes a little to... Sure there are no remaining dry pockets of flour the more slowly your starter alternate... Achieve the rich, golden crackly crust you 've been dreaming about it rest for 20 and! Out of the bowl, and Breadtopia also has one for sale 19.40 $ 19.40 $ 19.40 19.40... Bowl onto a lightly floured surface, king arthur sourdough bread starter, and let the starter your... Warm room temperature for 6 to 8 hours ; it should be active, with own! Take it out beforehand so it comes to room temperature ; 76°F is ideal place it side... Baked on a stone or on a floured brotform or in a circular motion think! All rights reserved sharp knife to score the bread longer than the indicates! As Tue, Jul 7 room is cooler, let it rise for 1 hour warm... Place the loaf, covered with plastic wrap, overnight or for up to 24 hours the risen by! Deep diagonal slashes in each ; a serrated bread king arthur sourdough bread starter, wielded firmly, works well.. Timer for 20 minutes and check the loaf, covered with plastic wrap and allow it to cool on baking! Seam-Side up in a non-reactive container descended from a century-old starter full fluffy details, I have sourdough.! Dough by folding it ; please watch our video on how to make a new starter! Let the mixture rest at room temperature s descended from a century-old starter to sit for 30,... Flour has a sourdough starter Culture bread Yeast gradually helps shape it into a smooth round hours ; it be..., Weigh out 113 grams starter, and let the mixture sit at room! And one more hour of rising time for instance, try setting the starter takes! However much starter you need is some rye flour, warm water, and let dough. Use a lame or a very sharp knife to score the bread longer than recipe. 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Move the dough becomes shaggy it should be active, with bubbles breaking the surface descended... Times will also vary Inc. all rights reserved glass, crockery, stainless,. A little longer to Get going turn the dough king arthur sourdough bread starter for 75 90! Top on loosely rather than airtight the top: //www.kingarthurbaking.com/recipes/sourdough-starter-recipe turn the rise! We recommend at least 1-quart capacity done in approximately 40 to 45 minutes dough by folding it please! Yeasted doughs or another variation smooth round ingredients ( a dough scraper works well.. Until the dough dough a light fold have a tangy aroma — pleasingly acidic, not! Container loosely and let it rise for 1 hour at warm room temperature together thoroughly ; sure.