Frigid weather here in Maine has made baking and cooking the ideal activity so what better time to start a new sourdough friend~ This attempt is going to involve an piece of my old dry starter, tap water and flour.
New Sourdough Process~
1: take small bit of dry sourdough and add to a glass jar or dedicated sourdough container. fill with enough water to cover the piece and leave overnight or a few hours on the counter.
2: slosh your jar around or use a spoon to further dissolve your starter piece.
3: with a ratio of 50% water and 50% flour, add 50g of flour and 50g of room temp water to the dissolved sourdough. Mix thoroughly until fully combined, cover and set somewhere warm-ish for a day.
4: next day, remove half of the jars contents and feed it with the 50/50 ratio above.
5: continue the feeding and discard process for a week until your mixture smells sour and looks bubbly. And you’re done, your starter is alive and ready to be used!
Notes: keep your sourdough jar in the fridge if you’re not going to be baking soon or need to slow down the fermentation process. I used bread flour for it’s first feeding and as a result, my starter is very elastic and similar to mozzarella cheese. I’ve since moved to all-purpose flour and it’s become less elastic so keep this in mind when you’re deciding on a flour to use for feeding. It shouldn’t affect the taste, just the way the dough behaves and it seems to be adjustable with further feedings.