Making Pat’s Sourdough Bread at Home: The starter I received as a gift in class can be traced back through Pat’s sister in Michigan, to her daughter in NYC, to her friend Laurent Gras, a Michelin starred chef from France. We’ve been given a gift of a 40-year-old starter that began its life in France. Here’s how to keep it going.
Feeding the starter:
120g water
100g old starter
100g flour (includes a heaping tablespoon of rye flour)
Mix the water and starter to make a slurry. Add flour and stir until lumps have dissolved. Pour into a quart mason jar and set on the counter at room temperature. Cover. The starter should double in volume. Then settle down to its original level. After 24 hours, refrigerate. Starter can live in the fridge for approximately 7 days. Feed once a week. For more sour flavor use starter that has been refrigerated 4-6 days.
Pro Tip - Top jars with a Pickle Pipe. It's an airlock.
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