From dehydrated sourdough to active starter.
Come along with me on my journey to rehydrate my starter. I will be documenting my process, complete with photos.
I begin with 14 grams of dehydrated sourdough starter. Add 14 grams of warm unchlorinated water and 28 grams of flour. Stir well. This will make a stiff dough, but that is okay. Place in covered jar in a warm place. Set aside for 12 hours.
After 12 hours add 28 grams of flour and 14 grams of water. Stir well, cover and set aside for 12 hours or until it has doubled in size.(always use all purpose or unbleached bread flour and unchlorinated water) At this point you may begin to see a small amount of activity. See the bubbles?
Today we will discard all but 25 grams of the starter and add 25 grams of water and 50 grams of flour.
Now we wait on the beautiful bubbling activity!
You will notice lots of activity! Repeat feeding and discarding every 12 hours. If after feeding for 3 days you still don’t see a lot of bubbles, increase the flour to 100 grams, the water to 50 grams and you will use 50 grams of starter, discarding the rest. Your starter should be ready to bake with after feeding for 5-7 days as long as you see lots of activity and rise in your starter after it has been fed and several hours has passed. After feeding and discarding on day 5, I baked this with the sourdough discard!
The darker spots in the bread are chocolate chips. I followed a recipe for this but I am going to create a new recipe of my own, so be watching for it! This bread is not quite sweet or moist enough for my taste. But it is delicious anyway, just needs some improvements.