Don't Know Where to Start?
To begin, you will need a Starter. It's the heart of Sourdough, housing the yeasts and bacteria that work their magic.
There are several avenues to obtain your sourdough starter. Firstly, if you have a friend with a starter, don't hesitate to ask for some! It'll put you ahead, ready to bake in no time. Another option is to buy dehydrated starter, offering convenience and assurance against mess or expiration concerns. Lastly, if neither of these options is viable, you can always embark on the journey of creating your own starter from scratch, although it's the most time-consuming route. Don't worry if it seems daunting; you'll still be able to craft your very own sourdough masterpiece.
Feeding Your Starter
How many times have you heard, "Have you fed your starter?". It's simply the process of activating your starter to prepare it for baking. It requires three main ingredients, but the crucial aspect lies in the ratio at which you mix them. Remember, when we talk about ratios, it's the weight ratio of Starter to Flour to Water.
For instance, if you're feeding at a 1:1:1 ratio, you'd use equal weights of starter, flour, and water. Let's say you're using 50 grams of each. You'd combine 50 grams of starter with 50 grams of flour and 50 grams of water, resulting in a total of 150 grams.
Various ratios can have vastly different results but for beginners, stick with 1:1:1. It is the easiest to remember, the math is simple, and it is hard to mess up.
How to Store Your Starter
There are two commonly accepted ways to store your starter. Countertop or Refrigerator. Both names are relatively straight forward in their names.
Countertop storage entails keeping your starter at room temperature, which accelerates its 'active' process and facilitates faster feedings. It's ideal if you intend to bake soon. However, be prepared to feed your starter more frequently as the active bacteria prompt quicker reactions to feedings.
On the other hand, 'Refrigerator storage' involves placing your starter in the fridge when you're not planning to bake, essentially putting it into hibernation. This method allows you to extend the time between feedings from days to weeks.