SkyEats Sourdough Starter & Leaven

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Recipe's preparation

Need :

Small glass jar with lid – weigh your jar and write the weight on the lid so you can remember it in future.

IMPORTANT TIP : Plastic spoon or spatula – (DO NOT use a metal spoon in your starter)

Scales (I use my Thermomix and sit the glass jar on top)

IMPORTANT TIP : Stainless Steel or Plastic Water bottle – fill with filtered and/or boiled water and leave at least overnight – you will use this water throughout the week to feed your starter.

Rye or Spelt Flour and All Purpose Flour – combine a mix of 50% rye or spelt and 50% all purpose flour in a container to feed your starter with (aprox total 400g of each)

Do: At roughly the same time each day…

Day #1:

Add 40g of your flour mixture to the bottom of your jar

Add 40g of your filtered water

Stir with a PLASTIC spoon until well combined

Set in a slightly warm area in your kitchen with the lid sitting on top (during winter you could wrap it in a warmed tea towel from the microwave, making sure it’s not too hot)

 

 

Day #2:

Stir your starter a little bit with your spoon

Discard part of your starter, just enough to get your jar and starter weight back to jar weight + 40g starter (e.g. if your jar is 250g, at the next feeding you will discard everything in there until you reach 290g; 40g starter + 250g jar).

Scoop in 40g of your fresh flour mixture

Pour in 40g water

Stir with a PLASTIC spoon until well combined

Set in a slightly warm area in your kitchen with the lid sitting on top (during winter you could wrap it in a warmed tea towl from the microwave, making sure it’s not too hot)

Once you get your process down it should take no more than a few minutes each day.

 

 

Repeat Day #2 for Days #3, #4 & #5

 

 

Day #6:

Repeat Day #2: once in the morning and again in the evening (aprox 12 hours between feeds)

 

 

Day #7:

 

Repeat Day #2: once in the morning again in the afternoon and again in the evening (aprox 6-7 hours between feeds) using the final discard to prepare your Leaven:

(Day #7) Leaven

The day before you plan to prepare your dough, mix the following, lightly cover, and set out on the bench overnight (up to 24hours):

50g ripe starter discard

200g whole wheat, spelt or rye flour

210g filtered water

 

Proceed to SkyEats Sourdough Recipe

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