Description
This project involves establishing a new sourdough using whole wheat bread flour sourced from the Wild Hive Grain Project. While standard ratios often call for equal parts flour and water, the high protein content of this specific flour appears to require higher hydration. The culture will be maintained at a warm ambient temperature to encourage activity before transitioning to a standard maintenance schedule.
Instructions
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Initial Mixing
Combine 60 g of whole wheat flour and 100 g of water in the jar. Mix with a fork until smooth; the consistency should be thick and pasty. -
Resting
Cover the jar with plastic wrap or a lid. Place it in a warm spot, approximately 75°F (24°C), and allow it to rest for 24 hours. -
First Feeding
On day three, remove approximately 50 g of the starter. Add 50 g of flour and 50 g of water to the remaining mixture and stir well. -
Maintenance
Continue to discard half of the starter and replace it with equal weights of flour and water daily. -
Stabilization
Repeat the feeding process for approximately one week until the starter exhibits consistent fermentation activity and growth. Once established, it can be stored in the refrigerator or maintained at room temperature.
Notes and Observations
- The flour absorbed significantly more water than anticipated, likely due to a high protein content. Consequently, the initial water volume was increased from the standard 60 g to 100 g to achieve the desired consistency.
- To maintain a temperature of 75°F, the jar is being stored near, but not inside, a dehydrator.
- The feeding schedule aims to establish a robust colony by consistently refreshing the food supply.
- Once the starter is fully active, it will be suitable for baking or can be refrigerated, requiring only a brief reactivation period before use.