Making your Firm Starter
Most of my recipes are made in a three stage method.
- Sourdough Starter (mother)
- Firm Starter
- Bread Dough
A firm starter gives your more of the flour in your bread dough additional fermentation time, this in turn give your bread an even better flavor.
So lets get started:
Make the Firm Starter
This is really simple.
- 1 – 1/4 c (100% – bakers percentage) unbleached white flour
- 1 – 1/4 c – (178% – bakers percentage) Sourdough Starter
- The first step is getting your starter nice and active. Take your starter out of the refrigerator couple if days before you want to make your bread and feed it for a couple or three days to get it activated.
- Place 1- 1/4 cups of starter for the firm starter into a bowl and put the rest of your mother starter back in the frig.
- Mix together your starter and flour with your mixer using a kneading hook for 4 minutes.
- Lightly oil your bowl with EVO (extra virgin olive oil) and place your firm starter in the bowl. Cover it with plastic wrap, a towel or a plate (You are just keeping the surface from drying out) and set out to rise for 2-4 hours.
- After it has doubled in volume or at least close to it, place it in the refrigerator over night. Refrigerating the starter slows the fermentation process and adds additional flavor.
- The next day you are ready to your make dough.