3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

SkyEats Sourdough Starter & Leaven


Print:
4

Ingredients

0 portion(s)

Sourdough Starter

  • 400 g rye or spelt flour
  • 400 g all purpose flour
  • 800 g filtered water, (do not use tap water)

Leaven

  • 200 g Whole Wheat, Rye or Spelt Flour
  • 210 g filtered water
  • 50 g Ripe Sourdough Starter
5

Recipe's preparation

    Need :
  1. Small glass jar with lid – weigh your jar and write the weight on the lid so you can remember it in future.

    IMPORTANT TIP : Plastic spoon or spatula – (DO NOT use a metal spoon in your starter)

    Scales (I use my Thermomix and sit the glass jar on top)

    IMPORTANT TIP : Stainless Steel or Plastic Water bottle – fill with filtered and/or boiled water and leave at least overnight – you will use this water throughout the week to feed your starter.

    Rye or Spelt Flour and All Purpose Flour – combine a mix of 50% rye or spelt and 50% all purpose flour in a container to feed your starter with (aprox total 400g of each)

  2. Do: At roughly the same time each day…
  3. Day #1:

    Add 40g of your flour mixture to the bottom of your jar

    Add 40g of your filtered water

    Stir with a PLASTIC spoon until well combined

    Set in a slightly warm area in your kitchen with the lid sitting on top (during winter you could wrap it in a warmed tea towel from the microwave, making sure it’s not too hot)

     

     

    Day #2:

    Stir your starter a little bit with your spoon

    Discard part of your starter, just enough to get your jar and starter weight back to jar weight + 40g starter (e.g. if your jar is 250g, at the next feeding you will discard everything in there until you reach 290g; 40g starter + 250g jar).

    Scoop in 40g of your fresh flour mixture

    Pour in 40g water

    Stir with a PLASTIC spoon until well combined

    Set in a slightly warm area in your kitchen with the lid sitting on top (during winter you could wrap it in a warmed tea towl from the microwave, making sure it’s not too hot)

    Once you get your process down it should take no more than a few minutes each day.

     

     

    Repeat Day #2 for Days #3, #4 & #5

     

     

    Day #6:

    Repeat Day #2: once in the morning and again in the evening (aprox 12 hours between feeds)

     

     

    Day #7:

     

    Repeat Day #2: once in the morning again in the afternoon and again in the evening (aprox 6-7 hours between feeds) using the final discard to prepare your Leaven:

  4. (Day #7) Leaven
  5. The day before you plan to prepare your dough, mix the following, lightly cover, and set out on the bench overnight (up to 24hours):

    50g ripe starter discard

    200g whole wheat, spelt or rye flour

    210g filtered water

     

  6. Proceed to SkyEats Sourdough Recipe
  7. //www.recipecommunity.com.au/breads-rolls-recipes/skyeats-sourdough-bread/258679

10

Accessories you need

11

Tip

Daily Sourdough

If you plan to bake every few days or so, feed your starter twice to three times a day.

Weekend Sourdough

If you only bake on the weekends you can store your starter in the fridge, On Thursday you can let it warm up an hour or so, feed it and then feed it again in the evening. Friday and Saturday you can feed it two or three times a day and prepare your Leaven on Saturday night for a Sunday bake.

 

www.facebook.com/skyeats9


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.