After a couple of failed attempts at creating my own sourdough starter from scratch, I’m at it again. I’ve dusted the flour off of my shoulder and I’m going for it, only this time I’m attempting the classic:
Stiff Dough Levain (Classic Sourdough Starter)
Again, this could take anywhere from 4-10 days, and aside from daily feeding and inspection, requires very little work (or so I’m told).
- 50 grams organic rye flour
- 50 grams unbleached bread flour
- 1/3 cup tepid spring water
Method: Add the water to a medium mixing bowl and stir in the flours with a wooden spoon until a stiff dough forms. Scrape down any dough from the sides of the bowl. The dough will not be smooth. Cover the bowl with plastic wrap and let it sit for 24 hours.
If this goes according to plan, it will be the beginning of a journey through the bread-making techniques of the old world. If this fails, I may have to start making my grill cheeses on Wonderbread. Stay tuned.