Name: Wheat Sourdough Starter
Yield: Makes 1 lb 8 oz/680 g starter
Ingredients: sour after first feeding; initial sour; durum flour; organic wheat; water; water; organic wheat flour; sour after second feeding

Preparation info

Makes
1 lb
starter

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Initial Sour (Days 1 and 2)

Bread
Vegan

Method

Mix the ingredients for the initial sour. Cover and let rest at 75°F/24°C for 24 hours. The flour and water tend to separate overnight; recombine on the second day. Let rest for another 24 hours at 75°F/24°C.
On the third day, combine 4 oz/110 g of the initial sour mixture with the water for the first feeding and blend to fully combine; discard excess sour. Ble

Part of

Advanced Yeast Breads and Rolls

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