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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

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The ultimate sourdough guide with common terms and troubleshooting tips.
 
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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.

 

She of the beautiful Sourdough baked goods from Butter For All

Beautiful Sourdough Baked Goods
Copyright Butter For All

Page Guide

Page 1. Intro
Page 2. What Is Sourdough?
Page 3. Bread Terminology
Page 4. Why Eat Sourdough?
Page 5. Tools
Page 6. Starter Recipe
Page 7. Fresh Starter vs. Discard
Page 8. Starter Hydration & Feeding
Page 9. Favorite Recipes
Page 10. Troubleshooting Sourdough
Page 11.  Starter Insurance Policy
Page 12. Using Stale Bread
Page 13. Recipes You Don’t Want To Miss
 
Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
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Sweet And Buttery Sourdough Pie Crust - Traditionally Fermented For A Nourished Diet
Freshly fired, golden brown and crispy Parmesan and sourdough crusted chicken strips.
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Parmesan And Sourdough Crusted Chicken Strips - Fried in Traditional Fat

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

Hedy Hollyfield

Sunday 23rd of August 2020

Hi, I took your course last Friday night. That was a great intro to sour dough, thanks! I fed my started last night and this morning it is already filling the jar about 3/4 full. Is that good or bad? At this rate it will be over the top by day 7. What should I do?

Butter For All

Sunday 23rd of August 2020

Hi Hedy!

That is great! How exciting!

Upgrade to a larger jar (that can accommodate a tippled starter) if needed, and just keep feeding it, it will take at least 7 days for the yeast and bacteria to balance out. But if you continue to have that kind of result, you can try a recipe on or after the seventh day. Don't be surprised if the starter changes over the next week or two, that is all part of the balancing process. To try a recipe, just feed the starter up to the amount needed. So if the recipe calls for 250g of starter you would have 100g in the jar and feed with 100g water and 100g flour to get you up to 300g. That way you always have about 50g left over to start the next feeding!

Please keep me posted on how it's proceeding!!!

Courtney

Lina Herzer

Monday 3rd of August 2020

Hello, what a perfect site about sourdough! I am mainly interested in making the crackers for now. When I create the starter, can the discard from day 1 and onwards be saved in the fridge until I have enough to make a tray of crackers? or do I have to wait until day 14, discard? So on day three I would have 300grams of discard collected.Hope that makes sense. Thank you!

Butter For All

Monday 3rd of August 2020

Hi Lina!

It makes perfect sense. I usually recommend people start saving discard after around day 7, if and only if there is some significant growth and activity. You don't want to be keeping and using the starter before it's balanced correctly. It just won't taste good, especially if it's very sour, which is typical in the beginning until you cultivate the yeast!Get your starter going first, then when it starts doubling regularly it will be ready to use in all the recipes!

Hope that helps!

Courtney

Ed

Sunday 26th of July 2020

Hi what's the difference between using brewer's yeast, or Fleischman yeast as against preparing the sourdough starter?

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