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This is your ultimate guide to sourdough starter and becoming a super healthy sourdough baker extraordinaire!
Sourdough can seem like a daunting and intimidating baking challenge but I’m writing this guide to show you how easy it is.
I will explain what sourdough is, how it works, and how to make it work for you. If you ever feel intimidated during the sourdough process just try to remember that up until two hundred years ago, all leavened bread was made traditionally with wild yeast and bacteria (sourdough)!
My eighteen year old sourdough is my pride and joy. I bake with it at least once a week and it’s become a part of my family and part of my history and evolution as a chef.
I’ve recently made a commitment to only eat soaked and fermented grains for the rest of my life.
I know, that’s a big commitment!
What that means is that I now make my own breads, crackers, pancakes, waffles, biscuits, muffins, tortillas, pasta, pastry crust, cookies, cakes, English muffins, and quickbreads all with my trusty and very happy mother starter.
It is my mission to transform every recipe that uses wheat flour into a sourdough recipe.
You can see all of my sourdough recipes here.
Beautiful Sourdough Baked Goods
Copyright Butter For All
Sheena
Tuesday 27th of October 2020
Which is better, a dry starter or a live starter?
Butter For All
Thursday 5th of November 2020
Hi Sheena!
They will both work just fine. But if I wanted to start baking right away I would choose a live starter for convenience, it just a little quicker.
Good luck!
Courtney
Stacey
Wednesday 14th of October 2020
Okay, I have read and reread the recipe over and over and I think I just now figured out what I did. I used the entire amount of flour and water listed in the ingredients, instead of just the amount listed for day one. I guess I'll throw this out and start over. Ugh!🤦🏼
Butter For All
Thursday 15th of October 2020
No worries! It happens to all of us! Just save 100g from the original amount and carry on. No harm, no foul. :)
Stacey
Tuesday 13th of October 2020
Hi Courtney! I just "caught" my starter this morning. This is my first time giving sourdough a try, and I thought your website and posts we're very well written and easy to understand. I was surprised by how much flour and water it took. 1100 grams each is a lot! It is all so much thicker than I expected it to be. I hope it all turns out! I have a question: what do you do about feeding after day 15? I'm considering taking your class to learn more. Thank you for your helpful posts.
Butter For All
Thursday 15th of October 2020
Hi Stacey!
I'm so excited for you, The 1100g each is the total amount over two weeks. So just scale down and continue on :) The class is a great idea, you will get so much from it! Here is the link for Saturday's class. https://www.skillpop.com/classes/5145
Hope to see you soon!
Courtney
Cecilia G Fowler
Sunday 6th of September 2020
New to this....
Jill
Tuesday 15th of September 2020
@Butter For All, how do I find the starter class?
Butter For All
Monday 7th of September 2020
Hi Cecilia,
You should take my beginners class on September 18th!
I wish you the best of luck!
Courtney
E.Lim
Sunday 30th of August 2020
Hi! I'm a newbie in sourdough and I really find this write up very interesting and helpful in my journey. Is it possible to get a copy of this article in PDF form? Thanks.
Butter For All
Tuesday 1st of September 2020
Hi E!
I don't have it in PDF at the moment, but you are not the first to ask so perhaps it's time for me to write a short ebook! If you join this class you will get a 30 page PDF with your purchase. That might be a good option for you until I have the time to put something together!
Best,
Courtney