- TM 31
Ingredients
Sourdough Starter
- 300 g whole rye grains, (organic or biodynamic is best)
- 400 g filtered water, (do not use tap water)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place 100g of the rye grains into the TM bowl. Mill for 1 minute at speed 10.
Transfer rye flour to glass jar and add enough water to make a sloppy paste. Leave in a clean place uncovered at room temperature for 9 hours.
Repeat Step 1 twice more. On the third time, cap the jar and keep on the bench if you are using within the next day or place it in the fridge. The starter should have a sour smell and small bubbles should be visible on the sides of the jar.
If you are going to make bread every 1 or 2 days you can keep the starter on the bench and feed daily. Make sure you have enough room in the jar for the starter to grow.
If you are only going to make bread once or twice a week, keep your starter in the fridge. 24 hours before you want to make your bread, take it out of the fridge and feed every 8 hours till bubbly and active.
See Sourdough Bread for a bread recipe to use your starter.
Step 1
Tip
You can use other grains to feed the starter but rye has the greatest longevitiy and gives the best sour flavour.
Only use filtered water to feed your starter as the chlorine present in tap water can kill the yeasts and bacteria present in your starter.
If you are going away for 1-2 weeks just feed your starter before you go and keep it in the fridge. Make sure it has lots of room to grow otherwise it can spew out of your jar. When you get back, feed it and leave it at room temperature for a day or so to reactivate all the organisms inside.
If you are not going to be able to feed your starter for more than 2 weeks, give it to a friend to look after.
It's a good idea to keep a little of your starter in the freezer. That way if something goes wrong with your batch you can always take it out of the freezer, bring it back to room temperature, feed it every 8 hours for 3 or 4 times and then it should be ready to go again.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have tried many sourdough starter recipes with very little success, but this is a no nonsense, no faffing about starter that works! Most starters require feeding for around 5 days and involve throwing out starter and topping up with more flour and water and it’s hit and miss if they work.
Thank you for a simple, easy to follow and most of all no fail starter recipe, off to bake some sourdough bread.........
My blog: shazknit.blogspot.com
donkkey:Hi, There is a website called Udemy, there are video tutorials on it and awesome inctructions, wait til a sale is on and its only $15 for the course. There are more advanced courses after the basic start culture one... shes a great teacher. Alternatively, look on youtube andsee what you canfind.
Hi Karen, thanks for your sour-dough starter recipe. I'm really keen to try it but the recipe seems to make a lot and as I live solo, I bake bread only once a week. Can it be halved? Also, when you say "feed" it, you mean add more milled grain and enough water to make it sloppy? Thank you for your help and look forward to trying your recipes.
It doesn't make much difference to the starter if you use freshly milled flour or not. It's just mich better for you to use freshly milled.
What I do know is only grow about 250g of starter and then use 50g in my bread and then feed it little bits to make up to about 250g for the next time I want to use it. This is much easier to achieve when you are baking regularly. This avoids the need for the wasteful dumping you mentioned.
Karen Scott
Thermomix Consultant
In terms of how much you hold back, as long as you have some little dregs in the jar it will be fine. Just don't over feed it. The general rule of thumb is feed it equal quanitities of what you've already got. so, if you haev 1/2 tsp starter left in the jar, feed it 1/2 tsp of flour and 1/2 tsp water. The next feed you would give it 1.5 tsp flour and 1.5 tsp water and so on. Having said this, once it is mature and active sourdough starter is very forgiving and can usually handle large variations in feeding quantities with no problems.
Karen Scott
Thermomix Consultant
Sorry for my tardy reply
premilled flour is fine. Rye grains milled freshly give the most robust starter and the most nutritious bread.
Karen Scott
Thermomix Consultant
The starter is ready to use when it double sin size in an 8 hour period after feeding. You shoudl be able to see lots of little bubbles on the side of the jar.
Karen Scott
Thermomix Consultant
Mix it in as gently or aggressively as you like. The organisms are microscopic and are not bothered by a good mixing.
Karen Scott
Thermomix Consultant
Hi KazTM, Sorry for my tardy reply to your question! If you are still interested in getting a sourdough starter going I would suggest following the steps over a number of days until you get the bubbles in the jar. There is no point using it until then as it will have no rising power for your bread.
Karen Scott
Thermomix Consultant
Yes I mean add another round of fye flour and water. Add it to what you alredy have in the jar and mix weel to combine. Sourdough starter has no used by date. I have been running mine for over 3 years now and it is still going strong.
Karen Scott
Thermomix Consultant