I knocked over my Pandemic sourdough starter last week and shattered the jar. Because of the broken glass, I had to throw it away and start again. I tried a commercial starter, but after a week of so it still smelled like parmesan cheese / feet. This is the process that I used several years ago so I think I’ll give it a go again.
- Day 1:
- Add 100 grams rye flour (oops! I used AP flour) and 125 grams of water to a clean jar (~500ml). Mix the ingredients until all dry bits are incorporated. Cover the jar with a clean cloth and set it in a warm place – out of direct sunlight for 24 hours.
- Day 2:
- Scoop 75 grams of the rested mixture into a clean jar. Add 50 grams of rye flour, 50 grams AP flour, and 115 grams of water. Cover and rest for 24 hours.
- Day 3:
- Scoop 75 grams of the rested mixture into a clean jar. Add 50 grams of rye flour, 50 grams AP flour, and 115 grams of water. Cover and rest for 24 hours.
- Days 4, 5 & 6:
- Scoop 75 grams of the rested mixture into a clean jar. Add 50 grams of rye flour, 50 grams AP flour, and 115 grams of water. Cover and rest for only 12 hours. After this 12 hour rest during the day, discard and refresh again with the same ratio of ingredients. Cover and rest for 12 hours.
- Day 7:
- Scoop 20 grams of the rested mixture into a clean jar. Add 30 grams of rye flour, 70 grams AP flour, and 100 grams of water. Mix thoroughly, cover, and let rest for 12 hours during the day. After about 12 hours repeat the process and let rest 12 hours (overnight).
- After That
- Once the starter seems predictable and active, scoop 20 grams (I found a spoon that is a ~20g scoop) and add it to 100g flour and 100g water. Cover and rest overnight.
Beavercreek Backyard Farm - Finale 