Matt Pellegrini

Sourdough Starter

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Preparation info
  • Makes enough starter for about

    908 grams

    of bread
    • Difficulty

      Easy

Appears in
The Art of Baking Bread
The Art of Baking Bread

By Matt Pellegrini

Published 2011

  • About

Ingredients

Ingredient Weight Baker’s Percentage of Starter
Bread Flour

Method

  1. Mix the ingredients together. They will resemble a loose batter. (If you haven’t noticed already, this is the precise recipe for a poolish—equal weights of flour to water.)
  2. Place the starter in a covered container, and let it sit at room temperature for one to two days (possibly three days) until the starter begins to bubble. The time it takes depends on