Sourdough Starter

 

I worked for a few weeks to perfect my starter a.k.a Clyde.  I had read a lot about the befits of sourdough especially for people with gluten intolerance. Since Ellie who is 5 has a very hard time with gluten but can eat a local bakery spelt bread and sourdough bread I decided to try creating my own.

 

I know some people make a starter in 3-5 days and it works well. I fed Clyde for close to 9 days before I started using him. His flavor matured and he became very lively.

I keep him on the counter at room temperature as I use him each morning for a new batch of bread. I also feed him daily.

This morning was a snow day due to the “epic blizzard of 2015” a.k.a Storm Juno which was quite anti climatic unfortunately. I took the opportunity of a lazy morning to experiment with sourdough waffles- amazing!  I am a waffle hater. They are normally heavy, dense and dry and I don’t know I just have never liked them. These sourdough waffles were light, delicate and slightly crispy on the outside. They also had a wonderful flavor. I highly recommend making them once your starter has matured.

Clyde lives in a mason jar on our counter and i try and maintain a half full level. When he rises by eating the carbohydrates and creating gas he can expand quite a bit so we don’t want him the explode out of the jar.

I made Clyde using Organic Einkorn Flour I purchased from Amazon.  A traditional white flour works well. Whole grains are more difficult to use in a beginning starter.

*Begin with 1/4 cup flour and 3 tablespoons filtered water stir with a fork and cover.

12 hours later add 1/4 cup flour and 3 tablespoons filtered water stir again and cover

The next day  or 12-18 hours later add 1/2 cup flour and 1/2 cup filtered water, stirring well.

Repeat 1/2 cup flour 1/2 cup filter water feedings until your starter becomes bubbly and has a nice sourdough aroma.  Roughly 3-9 days.

I feed Clyde every day 1 cup flour 3/4 cup filtered water because I use him daily.

For less frequent baking:

To keep your starter well fed feed him 1 cup flour and 2/3 cup filtered water twice a week. Or store him in the fridge feeding him once a week.

They are very forgiving once matured so don’t worry if you forget to feed it for a few weeks just start slowly feeding it to bring it back to “life”.