Sourdough Baking Schedule and Starter Maintenance

Starter Maintenance:

Every 7 – 10 days, combine the following in a Mason Jar:

• 50 grams of Bread Flour
• 50 grams of Wheat Flour
• 50 grams of Starter
• 100 grams of filtered water heated to about 90 degrees

Mix all that up and put in the fridge.  Discard rest of the starter, make something with it, or gift it.

Recipe

Recipe I use as a guide is found here.  However, in general I use the following:

1. Same as above maintenance instructions to prepare the leaven, but put in a larger jar in a warm place for 8 – 15 hours prior to wanting to make sourdough.
2. Ratios:
   1. 400 grams All Purpose Flour
   2. 375 grams Bread Flour
   3. 200 grams Whole Wheat Flour
   4. 700 grams filtered water heated to about 90 degrees

Schedule for preparing Sourdough

Start Leaven in Morning, Prepare in Evening, Bake Following Morning

1. In morning, prepare the leaven to rise for 8-15 hours. (note: Pull starter out of fridge a couple days prior do doing this so it has a chance to ‘wake up’).
2. In the evening, perform the steps from the recipe (you’ll need about 4 hours—not all hands on)
3. Let dough proof in fridge overnight
4. Bake in morning

Start Leaven in Evening, Prepare Following Morning, Bake in the Afternoon

1. Before going to bed, prepare Leaven.
2. Wake up and perform steps in recipe
3. Let proof on counter for a 3 – 4 hours
4. Bake at night

More Recipes:

1. Single Boule, alternative methodologies