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    Home / Recipes / Baking

    17 Nov 6, 2011 Baking  |  

    Sourdough Starter: Day 2

    Sourdough Starter

    This post may contain affiliate links.

    It’s day 2 of my Sourdough Starter experiment.  After 24 hours, I haven’t really noticed much of a change.  It takes two to three days for the yeast to mix, mingle and start reproducing, so I wasn’t expecting to see any drastic changes.  One thing I did notice after my day 2 procedures is that my jar is too small :p  I do love my beautiful Weck jar, but, unfortunately, it’s gotta go.  I will transfer my starter to a larger jar tomorrow before any major yeast activity begins.  Continue reading for my day 2 process.

    Sourdough Starter

    Start by fishing out the red cabbage leaves.  The yeast from the leaves should be incorporated into the starter after 24 hours.  Discard leaves.  To your jar, add 1 cup (by volume) whole wheat flour and 1 cup (by volume) water, stirring to combine.  This is known as feeding.  Leave your jar on the countertop uncovered for 24 hours.  Stir the mixture 2 to 3 times (for about 1 minute) during that time period.

    Notes

    • Using whole wheat flour will promote more yeast activity.
    • Stirring the mixture occasionally will aerate the starter.  Providing yeast with more oxygen will help speed up reproduction.

    That’s it for day 2.  Hopefully I’ll start seeing more bubbles tomorrow 🙂

    17
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Baking Tags: water, whole wheat flour

    Reader Interactions

    Comments

    1. Ann P says

      November 6, 2011 at 9:34 pm

      How interesting! This is the first tutorial I’ve read on how to make sourdough starter. Can’t wait to see what comes up next 🙂

      Reply
      • Brandon Matzek says

        November 7, 2011 at 2:39 pm

        Thanks Ann! It is quite an interesting process. Each day I am learning more and more myself!

        Reply
    2. [email protected] says

      November 7, 2011 at 2:29 pm

      Awww, my mom used to always have that in the fridge. Sniff!

      Reply
      • Brandon Matzek says

        November 7, 2011 at 2:42 pm

        Aww, that’s awesome! I would have loved to grow up with fresh sourdough bread all the time 🙂

        Reply
    3. Rob Heise says

      November 14, 2011 at 5:20 pm

      My family has had a wild yeast starter going for years, and this is a recipe that I always grew up with. Hope your starter comes along, and you get some good results as you start to bake!

      Sourdough Pancakes

      A day ahead of time, mix:
      2 cups flour
      2 cups water
      1 cup sourdough starter

      Let sit overnight in warm place, loosely covered.

      Add:
      1 egg
      2-3 tbsp sugar
      1 tsp baking soda
      1 cup flour
      1 tsp salt
      2 tbsp bacon grease
      2 tsp baking powder
      + enough water to make a runny mixture

      Reply
      • Brandon Matzek says

        November 14, 2011 at 11:31 pm

        Hi Rob, thanks for the recipe. I’m definitely going to give this a try once my starter is ready!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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