All you need to start and nurture a lively sourdough starter culture are flour, water, time and a bit of know-how. In this Zoom class, I’ll show you how to start a starter culture—and how to keep it alive. Bring your questions and I’ll answer them after the demo.
Class takes place on Tuesday, June 24th, 4pm PT/7pm ET
Sourdough Starter Workshop Materials
Tools
- Kitchen scale OR measuring cups and spoons
- A large jar for storing flour (4-cup size or larger)
- Small glass jar that holds 1 ½ to 2 cups or another container to store your starter in, preferably something wide-mouth and shallow
- Fork for mixing
- Scraping spatula (nice to have but not necessary)
- A towel to wipe your hands
Ingredients
- ½ cup unbleached all-purpose flour
- ½ cup whole wheat flour or rye flour
- ½ cup tap water
Notes on ingredients
- If you don’t have the above types of flours, just bring whatever flour you have.
- You can make a gluten-free starter following the same method I will demonstrate in class. Teff and buckwheat work well. Brown rice flour, sorghum or a combination of flours should also work well.
- Filter your tap water if you prefer. If your water contains high levels of chlorine, the day before class, fill a container with water and cover it securely with a cloth to prevent impurities from falling in. Some of the chlorine will evaporate.
Bookmark these links to refer to after class
- Sourdough starter FAQs
- Sourdough bread recipe (see my book for an updated version)
- Sourdough discard FAQs
- 23 sourdough discard recipes
Check out my award-winning cookbook!
- Taste Canada silver for single-subject cookbooks
- Second-place Gourmand cookbook award in the category of food waste
- Shortlisted for an award from the International Association of Culinary Professionals
