Starter Sponge:
1 cup warm water (240ml) – 105°F – 110°F (40°C- 43°C)
½ cup unbleached all-purpose flour (64g)
1/8 tsp. active dry yeast (1g) – not Rapid Rise yeast
1st feed
½ cup warm water (120ml) – 105°F – 110°F (40°C- 43°C)
1 ¼ cups unbleached all-purpose flour (157g)
2nd feed
½ cup warm water (120ml)- 105°F – 110°F (40°C- 43°C)
1 ¼ cups unbleached all-purpose flour (157g)
3rd feed
½ cup warm water (120ml) – 105°F – 110°F (40°C- 43°C)
1 ¼ cups unbleached all-purpose flour (157g)
Combine the starter sponge ingredients in a large glass bowl or jar and stir until smooth. Cover with parchment paper or a clean kitchen towel and leave in a warm spot for 24-48 hours. When the mixtures rises, bubbles and falls, you are ready for the next step, the first feed.
For the first feed, stir in the warm water and flour and allow the mixture to stand for 4-8 hours in a warm place. The mixture should bubble, rise and fall.
For the second feed, stir in the warm water and flour and allow the mixture to stand for 4-8 hours in a warm place. The mixture should bubble, rise and fall.
For the third feed, stir in the warm water and flour and allow the mixture to stand for 4-8 hours in a warm place. The mixture should bubble, rise and fall.
As long as the mixture bubbles and has a yeasty aroma, it is ready to be incorporated into your sourdough recipe.
Rising and bubbling time for the sourdough will vary depending on the ambient warmth of your kitchen. In the summer, the countertop will be warm enough. In the winter, place the sourdough near a heater. The aimbient temperature should be around 75°F – 85°F (24°c-30°c) for best results.