Sourdough baking

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Sourdough baking

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A Starter's Starter (self.sourdough)

submitted 10 months ago by pebblepower to c/sourdough

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Hello friends!

I'm keen to start baking sourdough and want to create my own starter. There are a slew of recipes online, but I'm keen to know your tips/tricks/ratios/steps to begin this journey.

Much love from this UK loaf lover 🥖

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[–] [email protected] 2 points 10 months ago (1 children)

Yes, 1-1 is fine, probably a bit easier to start out with too. If you end up with what looks like a thin batter when you first mix it that tends to be friendly to work with.

Heavy chlorination or high mineral content in water will slow the starter. Best to start with a pretty neutral water.

As long as the starter doesn't smell 'Off', no visible mold growth, it will be fine. Even then you can often help your starter regain control through creative feeding where your desired yeast and bacteria 'go medieval' on the baddies. I wouldn't recommend that starting off though, if it's bad just toss it.

I've never had a starter fail, but I have had some that tested my faith before they saw the light.

[–] pebblepower 2 points 10 months ago

Haha, sounds perfect. Can't wait!

I'll attempt to source some of those virgins tears just in case things go sideways 💕