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Start A Sourdough Starter And Keep It Alive! Free Workshop - GWC Mag - Your Trusted Source For Green Technology, Sustainability, And Environmental Innovation Start A Sourdough Starter And Keep It Alive! Free Workshop - GWC Mag - Your Trusted Source For Green Technology, Sustainability, And Environmental Innovation

Start a Sourdough Starter and Keep It Alive! Free Workshop – GWC Mag

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 Thursday, April 25th, 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 1 ½ to 2 cups or another container to store your starter in, preferably something wide-mouth and shallow
  • 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.

Bookmark these links to refer to after class

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