All you need to start and nurture a lively sourdough starter culture are flour, water, time and a bit of know-how. In this Zoom class, I’ll show you how to start a starter culture—and how to keep it alive. Bring your questions and I’ll answer them after the demo.
Class takes place on Tuesday, January 9th, 4pm PT/7pm ET
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Sourdough Starter Workshop Materials
Tools
Kitchen scale OR measuring cups and spoons
A large jar for storing flour (4-cup size or larger)
Small glass jar that holds about two cups or another container to store your starter in, preferably something wide-mouth and shallow for easy starter removal
Fork for mixing
Scraping spatula (nice to have but not necessary)
A towel to wipe your hands
Ingredients
½ cup unbleached all-purpose flour
½ cup whole wheat flour or rye flour
½ cup tap water
Notes on ingredients
If you don’t have the above types of flours, just bring whatever flour you have.
You can make a gluten-free starter following the same method I will demonstrate in class. Teff and buckwheat work well. Brown rice flour, sorghum or a combination of flours should also work well.
Filter your tap water if you prefer. If your water contains high levels of chlorine, the day before class, fill a container with water and cover it securely with a cloth to prevent impurities from falling in. Some of the chlorine will evaporate.
