The wheat sourdough starter
How to create a sourdough starter from 0
In a sterilized container, weigh 50 grams of type 1 or type 0 flour and 50 grams of water at 30°C. Mix well until a smooth batter without lumps is obtained. Cover the container with a sterile cloth and let the mixture rest at room temperature for about 24 hours. After 24 hours, bubbles will begin to appear on the surface, indicating the beginning of fermentation. At this point, refresh the starter as follows: 50 grams of starter, 50 grams of flour, 50 grams of water, mixing well until a smooth batter without lumps is obtained. At this point, depending on the flour used, refresh the mother (always in the same 1-1-1 ratio) every 12/24 hours for at least 10/12 days. This will stabilize and balance our starter, making it ready for bread making.
What management to use
The starter is ready, how to best manage it? There are two possibilities for managing our starter:
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at room temperature, refresh the sourdough starter every 4/5 hours, keeping it between 22/24°C
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at controlled temperature, refresh the sourdough starter once a day when it reaches doubling at a temperature of 24/26°C and then keep it at 4°C for the remaining hours."