Real Bread Alberta Sourdough Starter
This is the first in a series of three recipes for Sour Dough with Kaelin Whittaker. Starter Recipe and the importance of the flour.
Ingredients
- Highwood Crossing’s All Purpose Flour 2 kg to start; available at Blush Lane
Instructions
Materials
- Kaelin bakes her bread in a Lodge Cast Iron Combo Cooker; they are $60 OR you can use a dutch oven.
- A 1L or 1.5L Kilner Jar available at The Bay for the Starter
- Small banneton proofing basket, tea towel, D-shaped dough spatula
- Additional Flours: Gold Forest Grains Red Fife Wheat Flour: 1.6kg to start (smallest amount sold); available at Strathcona Farmers’ Market or Bon Ton Bakery AND Gold Forest Grains Rye Flour: 1.4kg (also smallest available amount)
- Organic wheat germ and high-quality sea salt for the sourdough bread making
Making the Starter Day 1 to 7
- Carefully measure 50 grams Highwood Crossing Organic Unbleached Flour and 50 grams tepid water into the 1.5L Kilner Jar; mix well to combine
- Place lid securely on jar, set in cool, dark location on counter; repeat process at close to the same time every day for 7 days.
Day 7 to 10: Float Test
- Fill a transparent glass with water; place a good teaspoon of starter into the water
- If it floats, the starter is active and ready; refrigerate
- If it doesn't float, continue to feed it for three more days, and test again
Starter Floats
- Starter is placed in the fridge and ready to be used to make sour dough bread. Step Two follows: Making the Sponge.