Name: Sourdough Starter
Yield: Makes 300 grams (10½ oz)
Ingredients: 100 grams (¼ c + 3 tbsp) water at about 60°F (15°C); 225 grams (1½ c + 1½ tbsp) medium whole wheat flour; 400 grams (1½ c + 3 tbsp) water at about 60°F (15°C); 400 grams (2½ c) dark rye flour; 125 grams (½ c + 3 tbsp) whole rye berries, ground into flour, or 125 grams (1 c + 1½ tsp) dark rye flour; 150 grams (1 c + 1 tbsp) medium whole wheat flour; 1,650 grams (6¾ c + 2 tbsp) water at about 60°F (15°C); 1,650 grams (11¾ c + 1 tbsp) medium whole wheat flour; 225 grams (¾ c + 3 tbsp) water at about 60°F (15°C); 250 grams (8.8 oz) organic grapes (seeded or seedless) preferably locally grown

Preparation info

Makes
300 grams

Difficulty
Easy

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

The next few recipes require the longest fermentation. In the process, they develop deep, deep flavor, a creamy texture, a beautifully textured crumb, and a crackling crust. To make them, first you need to make a sourdough starter, which is a bit of a project. Other books will tell you that you can make a great starter in less time. I would say that with shorter methods you can make a good starter, but not a great one. This formula, which requires at least 24 days to mature, takes long, col