Modern Sourdough: Sourdough Starter

This recipe of the week is kind of a cop out. I actually made a different recipe from The Italian Table which was delicious, but we were so hungry they didn’t last long enough to be properly documented. I’ll be trying that one again for this coming week.

So while this entry will technically be posted on a Monday, I actually did throw it together before I went to bed last night. And yes, it is only two ingredients. And I’m not sure if counts as a real recipe.

The recipe of the week is…sourdough starter! ‘Tis the season to start bread baking once again, and now that we’re settled in a kitchen of our own where I can use my bread baking gadgets galore, it was finally time to start my starter!

Recipes for starters are all pretty similar. Equal parts flour, preferably wheat, and room temp water. Once the starter becomes more established, you can switch out to an all purpose flour. When I made my starter the first time (back in spring of 2020), I used the King Arthur Flour method for sourdough starter. This time around, I’ll be following the Modern Sourdough method.

I used rye flour from Farmer Ground Flour, and got to mixing.

So far it’s just a lump, but I can’t wait until it grows into a bubbly web of goodness. As it matures, I’ll be updating the blog with my starter and bread progress!