Definition of a Cook~A cook uses a broad range of cooking methods like boiling, frying, roasting, and sautéing, with a focus on flavor development and food presentation.

Definition of a Baker~A baker requires expertise in dough handling, fermentation, precise measurements, and baking oven techniques.

I am a cook, who wants to be a baker.

Learning how to bake has taken a lot of patience and skill.

So I’m learning.

I started with bread. It has been difficult and frustrating but I’ve gotten the hang of it.

I’ve moved on to Sourdough bread. Initially, I was so imitated and nervous but thanks to my daughter Lizzy I’ve gotten the hang of that too. Lizzy started baking and experimenting with sourdough because she was gluten free but still wanted to eat bread. About a year ago she was visiting me and brought me some of her sourdough starter and the sourdough journey began.

I’ve learned it isn’t as scary as I thought and way easier to maintain. I’ve included step by step how I go about feeding and managing my sourdough starter. If you have any questions please email me.

Elizabeth@thehouseofobrien.com

Step 1~Unpack and inspect the dry starter for mold, discoloration, or strange smells. Your starter should smell tangy or sour. (If you are acquiring wet starter from someone just place it in your own starter jar and jump to Step 2).

You start feeding it equal parts flour and water (1/2 cup flour-1/2 cup water). You may have to do this a few days in row to get the starter to react.

Step 2~Discard about half the starter or use it in a discard recipe. Once you have discarded add 1/2 cup of flour (I use organic flour) and 1/2 cup water to the remaining starter in the jar. (I typically don’t take out half of the starter I usually take out a little less). Generally, your starter is hungry so remember you need to feed it.

Mix it well, cover it and let it ferment for 24 hours. I leave my starter covered on the counter in the kitchen. When I’m not using it or traveling I place it covered in the refrigerator.

Step 3~If you are leaving it out over night I start the process over again (discarding/feeding) in the am. The activity you’re looking for in the starter jar is for it to bubble within the starter jar and rise with a sour smell that indicates it is healthy and active.

Step 4~After the first rise and your starter double in size (within 4-6 hours of feeding it) it is ready to use for baking.

Here is a typical feeding schedule I follow to make it easy to execute.

Thursday~Take sourdough starter out of the refrigerator/discard about half and feed the starter a 1/2 cup of flour and 1/2 cup of water. Leave on the counter covered.

Friday~Uncover sourdough starter discard a little less than half and add 1/2 cup flour and 1/2 cup water. The starters activity will be a lot more vigorous and by Friday night I can use the starter for bagels I bake the next morning. Friday night I use 1/2 cup of starter for my bagel recipe. I then feed the starter again 1/2 cup flour and 1/2 cup of water, place it in the refrigerator.

I take it back out the following Thursday morning to start the process over again to be able to make bagels for the next weekend.

If your starter doesn’t respond that quickly leave it out after you feed it on Friday morning and repeat the process on Saturday morning and Sunday if that is what it takes to keep it active.

About once a week I take the starter out of the starter jar and place it in a bowl and clean the starter jar thoroughly. I dry it throughly as well and then replace the starter back in the starter jar.

When discarding I use two spatulas. One to take the discard out of the jar and the other to scrap off the first spatula. I only place the discard directly in the garbage can, otherwise it could harden and clog the drain. I also scrap the sides of the jar every time I feed the starter.

Best of Luck with your sourdough starter!!

Shop the Post