How to Make a Big Batch of Sourdough Starter for Multiple Loaves (Live Class Replay)

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients and flavor.

water

🥗Healthier: filtered water

💰Cheaper: tap water

Filtered water can improve fermentation.

sugar

🥗Healthier: honey

💰Cheaper: sugar

Honey can provide additional nutrients for yeast.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers trace minerals.

Open the jar of sourdough starter that was fed last night.

Show the four quarts of sourdough starter.

Discuss the reasons for making a big batch of sourdough starter.

Explain that a big batch allows for making multiple types of dough and sharing with others.

Suggest that the starter needs to be kept in a warm environment (65 to 75°F) for optimal rising.

Advise putting the starter in a microwave with the light on or wrapping it in a towel near a heat vent to maintain warmth.

Mention that different flours affect the starter's activity, recommending bread flour for initial feeding due to its high protein content.

Explain the importance of ratios when feeding the starter, mentioning common ratios like 1:1:1 or 1:4:4.

Turn on the scale and place a bowl on it, ensuring it is set to grams and zeroed out.

Scrape out the existing starter from the jar until it reaches 50 grams.

Cooking Techniques

Equipment Needed

Spice Level: