I have just started a sourdough starter and looking for an easy recipe how much starter to flour etc there are many recipes which appear quite advanced any help please thanks in advance
I think a 1-2-3 loaf (there are many explanations on the site) Is a great starter loaf. Easy to wrap your head around, a nice hydration to work with and not much to go wrong or over think. Good luck!
Then just a word of warning. After the initial bursting activity they can go quiet this is perfectly normal! So do not fret. Should this happen then simply slow down or even stop your feeds till it picks up again. If you need more guidance then someone here can guide you through this but whatever you do don't try to reawaken it by overfeeding as it'll have the opposite effect. Keep your starter at 75-78°F and it will be relatively quick (about a week or so) but if cooler it can take up to two weeks. Do not use bleached flour, if you can get some wholegrain in there then better and wholegrain rye even better.
like I almost just did for a yeasted white bread I'm making for stuffing tomorrow where the 1 is a poolish at 100% hydration. Technically it is a dressing since you can't stuff a turkey breast:-)
Here's a link (in case you haven't found this one) where people came up with all kinds of variations of the simple 1-2-3 formula. As others have said, don't forget the salt (2% of the flour weight) and make sure your starter is very active and bubbly. And post results!
I think a 1-2-3 loaf (there are many explanations on the site) Is a great starter loaf. Easy to wrap your head around, a nice hydration to work with and not much to go wrong or over think. Good luck!
Thanks just found it what I was hoping for.
Great! Would love to hear about the results!
Then just a word of warning. After the initial bursting activity they can go quiet this is perfectly normal! So do not fret. Should this happen then simply slow down or even stop your feeds till it picks up again. If you need more guidance then someone here can guide you through this but whatever you do don't try to reawaken it by overfeeding as it'll have the opposite effect. Keep your starter at 75-78°F and it will be relatively quick (about a week or so) but if cooler it can take up to two weeks. Do not use bleached flour, if you can get some wholegrain in there then better and wholegrain rye even better.
Thanks
Taken on board I use a heat mat for all. my proving 77f and steady learning all the time
like I almost just did for a yeasted white bread I'm making for stuffing tomorrow where the 1 is a poolish at 100% hydration. Technically it is a dressing since you can't stuff a turkey breast:-)
Here's a link (in case you haven't found this one) where people came up with all kinds of variations of the simple 1-2-3 formula. As others have said, don't forget the salt (2% of the flour weight) and make sure your starter is very active and bubbly. And post results!
Thank you and your loaves look yummy
Wendy (LazyLoafer), I don’t see the link to the 123. Here is a good one. http://www.thefreshloaf.com/node/56678/123-sourdough-no-knead-do-nothing-bread
Dan
Whoops, my bad! Too much holiday. I've now edited the post to include the link. Thanks, Danny!