Héðan: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
From: https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ - More info there as well as her book PDF
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Supplies
3/4 L jar (I use this one)
Ingredients
To create the starter:
60 g (1/2 cup) whole wheat flour
60 g (1/4 cup) water
To feed the starter each day (Day 3-7):
60 g (1/2 cup) unbleached all purpose flour or bread flour
60 g (1/4 cup) water
Tip: Use regular, unbleached all purpose flour for best results- skip organic. The enzymes are different which can hinder the rising process the first time around. I use either KAF, Trader Joe’s or Whole Foods. Filtered water or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar.
Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
Tip: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for a few hours (but not overnight- it might become too warm). You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Today, you’re going to check if any small bubbles have appeared on the surface.
Bubbles indicate fermentation, which is what you want! However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
You do not have to do anything else right now. It does not need any flour or water. Just rest the starter in your warm spot for another 24 hours.
During the creation process, and even after your starter has been established, a dark liquid might appear on the starter (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off, along with any discolored starter present. However, on Day 2 just leave the hooch alone; you can get rid of it tomorrow when you start the feedings.
Whether bubbles are visible or not, it’s time to start the feeding process.
Remove and discard approximately half of your starter from the jar (you should have about 60 g left). Use a spoon. The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of warm water. Mix with a fork until smooth.
The texture should resemble thick pancake batter or plain yogurt (not Greek) at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours.
Repeat the same feeding process as outlined on Day 3:
Remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture.
When the starter falls, it’s time to feed it again.
Tip: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
By now, your sourdough starter should have doubled in size.
You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
The very last step is to transfer your sourdough starter to a nice, clean jar. In keeping with tradition, you can also name it (and please do!). My starter is called Dillon after my oldest boy and it’s bright and bubbly, just like he is ;)
Now you’re ready to bake! Start with my beginner sourdough bread recipe- you’re going to love it!
ranglega segir að ílát eigi ekki að vera lokað, að öðru leyti frekar solid held ég
Creating a sourdough starter is a simple process that involves fermenting a mixture of flour and water over several days. The mixture will develop wild yeast and lactic acid bacteria, which will be the foundation for your sourdough bread.
Here's a step-by-step guide to making your own sourdough starter:
Ingredients:
Whole grain flour (rye or whole wheat flour is recommended)
All-purpose flour or bread flour
Water, preferably filtered or chlorine-free
Instructions:
Day 1:
In a clean, medium-sized glass or plastic container, mix together 50g (about 1/3 cup) of whole grain flour and 50g (about 1/4 cup) of water until well combined.
Cover the container with a clean cloth or loose-fitting lid to allow airflow, while keeping out dust and insects.
Let the mixture sit at room temperature (around 70°F or 21°C) for 24 hours.
Day 2:
Check the mixture for any signs of bubbles or expansion. If you see some activity, it's a good sign that the fermentation process has begun.
Add another 50g (about 1/3 cup) of whole grain flour and 50g (about 1/4 cup) of water to the mixture, stirring well.
Cover and let sit at room temperature for another 24 hours.
Day 3:
By now, you should see more bubbles and the mixture should have a slightly sour smell. This means the fermentation process is progressing well.
Discard half of the mixture (about 100g). Add 50g (about 1/3 cup) of all-purpose or bread flour and 50g (about 1/4 cup) of water to the remaining starter, and mix well.
Cover and let sit at room temperature for another 24 hours.
Day 4:
The starter should be more active, with a stronger smell and more bubbles.
Again, discard half of the mixture. Add 50g (about 1/3 cup) of all-purpose or bread flour and 50g (about 1/4 cup) of water to the remaining starter, and mix well.
Cover and let sit at room temperature for another 24 hours.
Day 5:
At this point, your starter should be bubbly, have a pleasant sour smell, and may even double in size within a few hours of feeding. This indicates that it's ready to use.
If your starter still seems weak, continue discarding half of the mixture and feeding it with 50g (about 1/3 cup) of flour and 50g (about 1/4 cup) of water daily until it becomes more active and has a pleasant sour smell.
To maintain your sourdough starter, feed it regularly (every 24 hours) with equal parts flour and water by weight. If you don't plan to use your starter often, you can store it in the refrigerator and feed it once a week. Allow the starter to sit at room temperature for a couple of hours after feeding before returning it to the refrigerator. Remember to always discard or use some starter before feeding to maintain a proper balance.
When you're ready to bake, remove the necessary amount of starter from the container and let it come to room temperature before using it in your recipe. Always remember to feed your remaining starter to keep it active and healthy.