How To Use Your Starter For The First Time
- When you are ready to make your bread, use about 1/2 Cup starter for every 2 Cups flour for the recipe you will use.
- Kneed your dough well, then take out a ball of dough that will be used as your next starter. (if your bread takes 4 Cups of flour, take out 1 Cup of starter dough.)
- Let the dough sit in a warm spot in a bowl or jar with a tight cover for at least 12-24 hours, longer for more sour.
(This pic is after 12 hours of resting, the dough became “fluffy”)
- Leave the ball of your new starter out longer; 3-5 days with a tight fitting lid (a glass jar is best), then place in the fridge until your ready to use. There is no need feed it anymore, the feeding will take place the next time you are ready to use it by mixing with the fresh flour then sitting out again to grow.
(This is the new starter that I took from the dough that was used for bread making. Leave it out 3-5 days then refrigerate until needed)
- Before using your new starter that you have stored in the fridge, take it out and let it sit in a warm spot for 12 hours before using. This will allow it to “activate”.
Wrap towels or small blankets around it to keep it warm if the temperature in your home is too cold.
I use this natural yeast to make sourdough pita bread.
This is great, my start just hasn’t really taken off using other recipes, and I think they always ask for too much water to make the starter. It’s working much better now though with your recipe. How much water do you use in stage 2?
Stage 2 meaning the bread recipe? For the starter there is no more water added and it will depend on the recipe you are using.This starter is used in place of yeast.
I hope I answered your question but if not, please feel free to ask again 🙂
Whoa nelly that’s crazy how much it rose!
Yes, it’s hard to believe that there is no package of yeast 🙂