How To BUILD Your Sourdough Starter
Chef Brad’s Sourdough Starter works well for traditional sourdough as well. There is a process called a build that you do to build it’s strength over a few days to use it as your yeast. It is well worth the effort and this starter is powerful.
Mature Sourdough Culture
- Initial Chef Brad’s Sourdough Mix 200 gm.
- Organic Rye Flour 90 gm.
- Natural White Flour 90 gm.
- Water 90 degrees f. 225 gm.
Mix well and cover, leave in a warm place for 24 hours. In a warm area.
Day two, three, four, and five.
- *“Chef” 200 gm.
- Natural White Flour 180 gm.
- Water 225 gm.
*The “Chef” is what you make on the first day. On day two, three, four, and five you will take 200 grams of it and add flour and water. Discard the remaining.
This becomes your new starter. Save the original one for future use. The end one becomes your starter. You can use it for a few days, but if you let it set you will need to go through the process again. The process is what activates the natural yeast for baking the doughs. If your bread is not responding just do another feed.
You can add kefir to the starter to give it strength and to use it quicker.