When I was a child my mother loved going to bakeries and getting fresh artisan bread. I have always loved sourdough but it’s impossible to find in my area. I couldn’t believe it was something that could be made at home. Finally I tried it myself as was ecstatic with the results. Real artisan bread, made by me, in my home!! I have never looked back.

Characteristics

My sourdough is very active after being feed and also gets quite sour the longer it is stored in the fridge. I get a nice rise in my bakes, a lovely flavor and a pretty golden brown/crunchy crust.

Viscocity

Taste & flavour

Recipe

Starting ingredients

60g Water
60g All purpose flour
1tbsp Pineapple juice
60g All purpose flour
60g Water
60g Water
60g Unbleached all purpose flour

Feeding ingredients

50% Water
50% Flour

Once I take my sourdough out of the fridge, I feed it right away with equal parts flour and water. How much I feed it depends on how much of it I need for the recipe. Then I give the starter 3-4 hours to get active, make my recipe and put the rest of the starter back in the fridge.

50% Water 50% Flour

Working method

First I mixed 60 grams bleached all purpose flour, 60 grams water and 1 tablespoon of pineapple juice.

60g Water 60g All purpose flour 1tbsp Pineapple juice

Once a day for 3 days add 60 grams water and 60 grams flour.

60g All purpose flour 60g Water

After day 3 begin discarding all but 60 grams of starter. Then feed the 60 grams of starter with 60 grams of water and flour. After the first 4 or 5 days I switched to using unbleached all purpose flour, when Teresa L Greenway mentioned using it instead of bleached on her “Make You’re Own Sourdough Starter With Me” YouTube series. Continue this feeding schedule for about 21 days.

60g Water 60g Unbleached all purpose flour