Sour dough starter and simple recipe?

[jcam222]

My best friends 14 yo daughter has become enamored with making bread. Pretty basic white bread so far. Do any of you have a good starter sourdough recipe to share? Also I wondered if anyone had starter I could buy? Happy to pay for it and postage. Always love it when the young ones get interested in cooking / baking. Like to encourage it.

 

[Brokenhandle]

I just saw a sourdough starter on an online auction earlier this week...never saw that before. But good to see young people getting interested!

Ryan

 

[jcam222]

I just saw a sourdough starter on an online auction earlier this week...never saw that before. But good to see young people getting interested!

Ryan

Hmm I’ll have to check FB marketplace for sure

 

[sandyut]

I have a rescue starter (dried starter stored in the freezer) I can send you. It makes great bread and pie crust. PM me your address. I'll pick up the shipping - no sweat.

this is my reipe
Sourdough 2.0

• 100g Starter
• 350g water
• 500g flour
• 10g salt

• Mix water, starter, and salt. Add flour.
• Autolyse at room temp about 1 hour
• Lift and fold 20-25 the first time
• 3 more lift and fold sessions 30-60 minutes apart
• Bulk fermentation at room temp @68 degrees this is overnight and into next day @24 hours
• Lift and fold to make a loose ball
• Place ball in rice floured banneton
• Final proof in refer 4-24 hours – longer is better
• Bake: 425 cover for 25 minutes
• Remove lid and bake till desired color is achieved.
• Cool on rack at least one hour

 

[jcam222]

I have a rescue starter (dried starter stored in the freezer) I can send you. It makes great bread and pie crust. PM me your address. I'll pick up the shipping - no sweat.

this is my reipe
Sourdough 2.0

• 100g Starter
• 350g water
• 500g flour
• 10g salt

• Mix water, starter, and salt. Add flour.
• Autolyse at room temp about 1 hour
• Lift and fold 20-25 the first time
• 3 more lift and fold sessions 30-60 minutes apart
• Bulk fermentation at room temp @68 degrees this is overnight and into next day @24 hours
• Lift and fold to make a loose ball
• Place ball in rice floured banneton
• Final proof in refer 4-24 hours – longer is better
• Bake: 425 cover for 25 minutes
• Remove lid and bake till desired color is achieved.
• Cool on rack at least one hour

Really appreciate it! She will get a kick out of it for sure. Can you send me instructions on how to activate and feed as well? I can Google that I suppose as well.

 

[SmokinEdge]

@BGKYSmoker makes lots of sour dough. He feeds those jars like pets. Lol

 

[Fueling Around]

You can get starter from many sources. I have the Oregon trail starter.
But, the foreign starter will usually die out until your local yeast takes up the ferment.
That is my experience. I had better luck just starting from local wheat. Luckily, I can source local wheat flour.

 

[BGKYSmoker]

HA

I do discard and feed 2x daily. Guess i should dry some and send out.

 

[BGKYSmoker]

My best friends 14 yo daughter has become enamored with making bread. Pretty basic white bread so far. Do any of you have a good starter sourdough recipe to share? Also I wondered if anyone had starter I could buy? Happy to pay for it and postage. Always love it when the young ones get interested in cooking / baking. Like to encourage it.

Google the cleaver carrot for beginner sourdough.

 

[chopsaw]

Google the cleaver carrot for beginner sourdough.

I just read that start to finish . Cleared up all my questions about how to get started .

@jcam222 keep us posted on her progress please .

 

[chopsaw]

Printed out the directions , and mixed it up on Sunday . Just used AP . Not much yesterday , but it's all festered up today . First feeding in a few .

 

[jcam222]

I just read that start to finish . Cleared up all my questions about how to get started .

@jcam222 keep us posted on her progress please .

Sure will. She’s excited to give it a go.