Wild Yeast Method:
Ingredients to be used over the entire 4 days:
216g (approximately 1 3/4 cups) organic unbleached bread flour, divided into 33g (3 1/2 Tablespoons), 33g, 75g (1/2 cup), and 75g, respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.)
1/2 cup unsweetened pineapple juice, divided
2/3 cup filtered water or spring water
Day One: Beginning in the morning
33g (3 1/2 Tablespoons Flour)
1/4 cup pineapple juice
Mix 33g flour (3 1/2 Tablespoons) and 1/4 cup pineapple juice. Stir vigorously until fairly smooth. Cover and allow to rest in a warm area of your kitchen or on a seedling mat. Stir two to three times during the day and before going to bed at night. You should not expect any significant activity in this starter for at least 48 hours, and possibly not even then.
After 24 hours, the starter is completely inactive with some of the pineapple juice having separated and floating on the surface. Stir vigorously and replace lid, stirring again several times during the day, at least twice, and again before retiring for the night.
33g (3 1/2 Tablespoons Flour)
1/4 cup pineapple juice
After 48 hours, we will feed the starter regardless of whether it is showing any activity.* Stir to combine and feed with another 33g flour and 1/4 cup pineapple juice, stirring vigorously to whip in air and fully incorporate the flour and juice. Cover and allow to rest overnight once again in a warm area of your kitchen or on a seedling mat.
150g (1 cup Flour) divided
150g (2/3 cup water) divided
By the next morning (around 60 hours) you should start seeing some activity. Feed with 75g flour (1/2 cup) and 75g (1/3 cup) water, stirring vigorously to combine. Allow to ferment throughout the day.
Six hours later, or once the starter is active and bubbling, feed it again with a 75g flour-to-water ratio. Continue doing this until you have the amount of starter you want to have on hand. Refrigerate overnight unless you plan to wake up in the middle of the night to feed your starter. Once you have the amount desired, refrigerate until use, remembering to feed it every week or two. Be sure you have it in a container that will allow the starter to rise 30% without spilling over or erupting from outgassing.
(*Note: if there is no activity after 48 hours, throw the starter out and begin again. Something has gone wrong.)
Ingredients for the entire day:
141g (approximately 1 3/4 cups) organic unbleached bread flour, divided into 33g, 33g, and 75g respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.)
1/2 cup unsweetened pineapple juice (divided)
1/8 teaspoon active dry yeast (I use Fleishmann’s.)
75g (1/2 cup) water
Mix 33g flour, yeast, and 1/4 cup pineapple juice. Stir vigorously until fairly smooth. Cover and allow to rest in a warm area of your kitchen or on a seedling mat.
After about 2 1/2 hours, check to see if the yeast has become active. If not, your yeast is bad. Throw out the batch and start again with fresh yeast. More likely, the starter is active, full of bubbles and has risen quite a bit. Stir to deflate and whip in more air.
After another 2 1/2 hours (the yeast should be quite active) feed the yeast again with 33g flour and 1/4 cup pineapple juice.
After another 2 hours, transfer to a four cup bowl and feed with 75g (1/2 cup) flour and 75g (1/3 cup) water. Refrigerate and allow sourdough flavor to develop for several days before using. You can use it on the second day but the flavor will be only mildly sour.
Feed every week or two with 75g flour-to-water ratio, keeping refrigerated between uses.
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A seedling mat is fantastic for proofing dough and for making sourdough starter. It keeps the dough 10-15 degrees above room temperature which give me consisted results. I’ve seen others on-line that are a little cheaper, but this is the one I have experience with and I am completely happy with it. What I particularly like about this model is that the cord doesn’t get in the way of placing articles on the mat. I actually have two and have used one of them for 10 years, the other for 3 years and they still work as well as the day I bought them.
A kitchen scale is an invaluable tool for getting accurate measurements when measuring flour and for determining consistent portion sizes for various dishes. I have had good results with this particular scale. I don’t particularly like flat digital scales (the kind that look like a sheet of glass) because the measurements have wildly inconsistent readings, at least that has been my experience.
I absolutely love my Danish Dough Whisk. It makes working with thick batters a pleasure when a balloon whisk simply cannot handle the task. It will allow you to work with dough right up to the point that you are ready to begin kneading. As you’ll see me mentioning in every video in which I must work with a viscous batter or dough, I don’t know how I ever lived without my Danish Dough Whisk. I highly recommend this product. I have several of them in both sizes, small and large, and have given them as gifts to the delight of my baker friends.
These two types of whisks come in graduated sizes. The smallest are useful for whipping air into sourdough starter in the early stages of development and for mixing small amounts of liquid. The larger are useful in creating creamy sauces, gravies, and thin batters. I have similar sets. The first set is a little more flexible, the one below it is stiffer and more sturdy. I use both sets equally according to the needs of the moment.