. If this still sounds like too much discard, consider maintaining a smaller starter. A more mature sourdough starter can definitely bring a more diverse flavor profile to a loaf of sourdough. 10 Great Ways to Use Up Your Sourdough Starter Discards. Set aside. You can also explore. Cover the bowl and let the dough rise for 2 hours. Day 3: Keep 3 tablespoons of starter and feed it. Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. Normally, the amount of starter chosen for a specific recipe isn’t picked at random, rather it is chosen for a specific reason. Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another. Remove amount of starter needed; bring to room temperature before using. Do not refrigerate. It's an oil, so can be added on top of the water, not instead of. Instructions. Grate butter using the. 30g whole wheat or rye flour (lightly spooned in – do not pack) Mix water and flour of your choice together in a Mason jar (or glass canister). Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Ripe sourdough starter carryover. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. 13 Ratings. Gently flatten the surface to release some of the air bubbles. Temperature plays a huge part in the fermentation and growth of your sourdough starter. The more mature your sourdough starter is, the less likely it is to develop mold (unless you subject it to harsh neglect). Check the Volume. Transfer the starter into a container at least 4 times larger than the liquid starter (such as a. A digital thermometer inserted into the center of a middle bun should read 190°F. “ The things in my life that I love most are the things that I feed regularly: my starter, my dog, and my unhealthy relationship with Timothée. Whisk the mixture vigorously to incorporate air and cover with your breathable lid. I maintain around 220g of starter each day, translating to 20g carryover ripe sourdough starter, 70g all-purpose flour, 30g whole rye flour, and 100g water. What you do: Add ⅔ cup of flour (100 g) and ½ cup (100 ml) of room temperature water to a bowl and mix until smooth. The yeast will feed on the sugars in the dough and produce carbon dioxide, causing the dough to rise faster. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. Fill a small roasting tin with a little water. First find a tall container, preferably with a glass lid, and some markers or elastic bands. STEP 1. Every night for 3 nights, before you go to bed, add 1/4 cup flour and 1/4 cup water and stir. For a more sour and developed flavor, temperature ranges that are either above 82F (28C) or below 50F (10C) are ideal, depending on. It’s available on Etsy and the account said it’s managed by her children. Place a lid on top, and secure. Prepare the pizza sauce, toppings, and set out for easy assembly. For the second feeding: Keep 1/4 cup of your initial starter, the one you made 12 hours earlier; discard or give away the rest. Let the dough rest for 30 minutes. The amount of starter used in homemade bread can vary from 50g to around 200g or more. It’s more important that your sourdough starter is active and bubbly, rather than how thick. $59. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. In a separate bowl, combine water, vinegar, and yogurt, then add this to the dry ingredients. But once your starter is fully developed, it's really pretty darn hard to kill. Week 2 and Beyond. Measure 45 grams flour mixture (about 1/4 cup), setting the rest aside. Doughnato di Niccolò di Betto Bardi. However, this doesn’t mean that fermentation will not occur outside of these temperatures. Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F. In a clean jar, weigh out 50 grams each of whole wheat flour and water. In a 4-quart nonmetallic container, dissolve yeast in warm water; let stand 5 minutes. To make 1 cup (227g) sourdough starter to use in a recipe, aim for at least 247g (we'll round it up to 250g) in order to have 20g left over to feed and maintain. How to Revive Sourdough Starter. Making and Maintaining Your Sourdough Starter in a Nutshell. 3. Add ½ cup of water to the starter and flour. ) Cover the bowl. Whole Wheat Flour (Wholemeal Flour) Rye Flour. Once you familiarize yourselves with the ambient temperature in your home, it will help you bake the best sourdough bread no matter the weather. Sourdough starters range from extremely runny that you have to pour it, to so thick that you have to use your hands or a dough scraper to break it away. Mix in the water. Instructions. While flavor does increase in the beginning, eventually it. Feed your starter in a clean jar. Add your salt. 360 g = 1 ½ cups. Sourdough refers both to bread, and to the starter used to make it. Store in a warm, dark place for 48 hours. Twice a day (usually at 9:00 a. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Rye flour + whole wheat or bread flour: add ⅓ cup (or 50g) rye flour + ⅓ cup (or 50g) whole wheat or bread flour + ½ cup (or 100g) water. I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different. It is the same starter we use in all our sourdough baking. Unlike baking yeast, which provides a quick rise, a sourdough starter requires a. A. Simply reduce the amount of starter you’re feeding. Sourdough starters range from extremely runny that you have to pour it, to so thick that you have to use your hands or a dough scraper to break it away. Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan with butter or oil. 1. If you're doing a standard single stage method, 75-78 F/24-25 C, erring on the lower end with whole grains to prevent overproofing. Let sit 24 hours. Discard any remaining starter. Starting at Day 5 after you feed the starter, let it ferment for an hour or so at room temperature, then put it in the fridge. However, if your sourdough starter is exposed to hot temperatures it will likely kill it. After the second 24 hours, you might start to see some bubbling and activity. Scrape into a greased 9" x 4" x 4" pan; cover and let the loaf rise until it's within about 1" of the pan's rim, about 3 to 4 hours. Feed this 10g of starter with 25g of flour and 25g of water and stir in really well, remembering you want as much oxygen in the mix as possible. Put a rubber band around the jar at the height of the starter to. This process begins by discarding well over half of the starter—all but about 80 grams. Allow the. Most commonly, the issue here has to do with temperature ( which is very important ). Description. Sourdough Rosemary Crackers. 1. By this stage you should see some bubbling starting to happen. Cover loosely and allow to rest at room temperature in a warm location for 24 hours. Add the blueberries and toss the mixture to coat. This sourdough rye bread uses enough rye flour to give the bread a nice flavor but not so much that it is difficult to bake with. Brush up on your sourdough knowledge! Day 1: Make Your Starter. Preheat oven to 375° and bake rolls for 15-20 minutes, until browned. The texture should be thick, bubbly, and pourable. Then you would add this amount to the smaller amount of starter you already have. Britain's best sourdough maker Rick Marlow demonstrates how to make, feed and maintain a sourdough starter, which can then be used for a multitude of sourdough recipes. Create your starter with organic rye flour because it contains more wild yeast and bacteria than other types of flour. Cook Time: 1 hour 20 minutes. Sourdough starter fermentation process: the chemistry The thing is, the sourdough starter yeasts can’t digest the sugar maltose, which is formed by enzymes breaking down the starch in flour. Drop a spoonful of it in a glass of water. Scrape down the sides of the jar to keep them as clean as possible. Then place in the fridge. Method 5: Exposure. Rye (or pumpernickel flour) is also great. Day 2: Add 60 g of lukewarm, filtered water and 60 g of flour, mix and set aside at 25°C-28°C / 77°F – 82°F for 18 hours. ) Add 1/2 cup all-purpose flour and 1/4 cup lukewarm water to the remaining starter. Towards the end of the rising time, preheat the oven to 425°F. The purpose of the starter is to produce a vigorous leaven and to develop the flavor of the bread. On day one, mix one cup of flour and one cup filtered water. Total Time: 21 hours 25 minutes. Then, add 80g room temperature water and stir until all dry bits are hydrated. If you add yeast to a sourdough starter, you will be introducing this honed and reliable strain of yeast to the colony of wild yeast. Make sure all the flour is incorporated and leave, semi-uncovered, at room. Add 113g (a scant 1 cup) King Arthur Unbleached All-Purpose Flour and 113g (1/2 cup) water to the 113g starter. 2. 20%. Step 1: Mix. On day 3, transfer the starter to a clean bowl. Learn how to make your own sourdough starter from scratch!We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and. Shape and cold ferment - Pre-shape the dough and let rest, covered, for 20 minutes. On day 7, you should already be able to see the rise and fall of your dough. You’ll need to do this twice today, around 12 hours apart. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. Ready to give it a try? Here is our step-by-step sourdough starter recipe, including how to feed sourdough starter:. Place the dough in a large, well-oiled bowl and cover. About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center. Turn oven down to 450 degrees F, and slide pot into oven on middle rack, and bake with cover on for 25 minutes. In a separate bowl, cream together butter, sugar, eggs and vanilla extract. This is the exact Le Creuset Dutch oven I used. Place the starter in a nonreactive container. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. 4. Hooch is the liquid that collects on top of a sourdough starter when it hasn’t been fed for some time. The next day, an hour or two before you are ready to begin baking, remove your starter from the refrigerator. Mix together the warm water, yeast and sugar/honey in a bowl and let it foam for 10 minutes to get nice and active. Add the remaining 475 grams (2 cups) of water for the dough to the bowl of leaven. Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in a. Place 60g of the starter in a clean jar. Pour in your water around the edges of the baking basket. The Etsy account said, “The baker at the time told mom that the starter had been in use at the bakery since 1850. A sourdough starter—or levain, if you’re French or fancy—is a complex community of microbes used to leaven breads, imparting a distinct sour flavor and light texture along the way. Discard remaining starter; clean and, if desired, sterilize used container. 1. In order to maintain your sourdough, you need to regularly feed it. Add 50 grams of organic bread flour and 50 grams of water to the starter mixture in the jar. Cover the bowl loosely, and allow to rest in a warm place between 70°F – 80°F (21°C – 27°C). It will look like cloudy water. 3. On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. 61 Ratings. Descended from a starter that’s been lovingly nurtured here in New England since the 1700s, our starter has helped generations of bakers make wonderful bread with this same bit of bubbling brew. Fresh bread with a chewy texture and a crisp crust. Gradually add lukewarm water, stirring as you go. Baked with natural yoghurt, caraway seeds, vinegar and sea salt. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. directions. Combine the starter, water, and olive oil in a large bowl. Vitamin D iu *; Vitamin D 12 re 1 RE; Vitamin. Add 20 grams of water and 20 grams of spelt flour to the jar, and mix well. Then do the same with the sourdough starter. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread. Simply wrap the container of starter in a towel and place it on top of the heating pad. The ingredients, plus a warm environment, create a perfect storm for the starter to ferment and take. Remove half of the starter from the jar once more, and repeat the same feeding as before. Sprinkle a light coating of pumpernickel flour over the top of the starter and cover it. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. 90. The dough will be sticky and doesn’t quite form a ball. The preferred flour to use is whole wheat flour, which has more microorganisms in it and because its higher protein content provides better food for the yeast. Pancakes. If you do see bubbles, remove half of the starter, add the 1⁄2 cup flour and 1⁄4-1/3 cup water and stir thoroughly. Cover and leave it out on the counter overnight, 6 to 8 hours. Loosely cover (you’ll want room for airflow). Cover the dough and allow to ferment at room temperature for an additional 2-3 hours. Divide the dough in half. Set aside, stirring occasionally to make sure the salt dissolves. Let sit at 70-75 degrees, for 2 days or 48 hours this time. In a separate bowl, combine water, vinegar, and yogurt, then add this to the dry ingredients. Day 4. Add 30g plain flour, 30g wholemeal flour and 60g water to the starter in the jar and use a small spoon or chopsticks to stir until well combined. Loosely set a lid on the top or secure a breathable covering to the jar (i. Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter. STEP 6. 7 minutes. Also, an ambient temperature of about 70 to. Remove cover, turn heat down to 435 degrees F, and bake for another 20 minutes, until. “True love takes time and care and attention,” said Kim. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. Stir down the starter, then mix 1/3 cup of sourdough starter (90 grams) with 1 3/4 cups water (385 grams) using a fork. Mix it all together and replace the cover. 18 September 2023. What Makes Sourdough Sour? The sourness of the bread comes from the acids produced in the starter. Combine and wait 10-15 minutes. First, pick a flour that’s full of tasty nutrients, like whole rye or whole wheat flour. Right before baking, brush top with melted butter. The Ancient Egyptian sourdough starter is the oldest starter known to man! With a taste that can only be described as sweet and yeasty, this ancient Egyptian starter is the oldest one we currently have on record. Day 6 - In the morning, remove half the starter and discard it or use for discard recipes. Making the Dough. (To remove the weight of the glass jar; anything you add now will be the weight of whatever you add. (Or 10 minutes by hand. Make sure the lid is nice and snug so it doesn't dry out. Measure out 1 cup of whole wheat flour into a large bowl or a crock. Remove 100g of your starter and then add 50g of flour and 50g of yogurt to the remaining 50g of starter in your jar. 1 , 3 Lactobacillus, as they grow on maltose, produce excess glucose and excrete it in a. Day 1 - To a clean jar/container that's between 750 ml (25 oz) and 1 litre (34 oz) in size, add 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) of room temperature water. If you note that the volume has doubled four hours after feeding it, your starter should be ready for baking. Stir in 16g (1/2 ounce) flour, and 16g (1/2 ounce) water until smooth, for a feeding ratio of 1:2:2. Rye Pumpernickel Bread. Following a few feedings, the white flour will take over as the replacement for wheat. Day 1: Make the Starter. Enough water to make what looks like a “thick pancake batter. Stir with a wooden spoon, then transfer the dough to a clean kitchen surface, and use your hands to start kneading. Our authentic San Francisco sourdough starter, which we bake with daily, is an unusually vigorous microbiome made of wild yeasts and lactobacillus sanfranciscensis, the lactic acid bacteria that gives sourdough its distinctive, sour flavor. 1) My starter recipe says to begin with [X] flour. Place it in a warm place to rise, noting down the time. Line a baking sheet with parchment paper or a silicone baking mat. Place the jar on the kitchen scale. The glass is very high quality and durable, which means it is not lightweight. If you need to skip a feeding, put your starter in the fridge. The dough will feel dry, rough and shaggy. Add 3/8 cup. •Feeding #1: 20g starter + 20g water + 20g flour. (they are good). AFTER FIRST TWO WEEKS - a loose fitting lid that is not screwed on tight. Cover the bowl; it shouldn’t be completely airtight but you also don’t want the starter drying out, so a kitchen towel isn’t suitable. Remove the buns from the oven and cool for 5 to 10 minutes before icing. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Naturally rich in amylases, nutrients, and microbes, this cereal flour enables a starter to quickly convert sugars for faster, more efficient fermentation. White Plastic Jars with Pressurized Screw Top Lid. ) Use a spoon to add all-purpose unbleached flour until the scale reads 35g. Remove the dough onto a lightly floured surface. Add the flour and salt, and stir the ingredients (a dough scraper works well here) until the dough becomes shaggy. More food will also attract more yeast and bacteria. Put the lid back on and bake, covered for 20 to 25 minutes. Add 1 teaspoon of your starter to at least 1 cup of a room temperature water. (120g flour + 120g water) Stir the mixture thoroughly until all the flour is fully hydrated and no dry clumps remain. Ladle sourdough starter onto the hot pan. Bake in preheated 400 degree Fahrenheit oven for 30 to 32 minutes. Make sure all the flour is incorporated and. The mixture will be thick; any remaining lumps will dissolve during the fermentation process. The classic way is to add a portion of discarded starter to flour, sugar, milk and other ingredients. In warmer weather (over 75* F), use 1/2 cup flour and water. Turn the scale on and make sure it is reading 0 grams. A starter fed at 1:2:2 should double or triple within 6 hours when kept at a room temperature between 21-26 °C (or 69-78°F). At this point, the starter is “active”. Prep Time: 5 minutes. If your yeast is good, you can use this mixture in place of the yeast in the recipe, and add only 1½. I like to use this raw milk ice cream , chai ice cream , chocolate ice cream, or paleo coffee ice cream. Discard most of the starter (put it in the compost or the bin), leave about a tablespoon in the jar. Use the rest to start a discard jar. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. A daily feed is adequate for bringing your sourdough starter back to life after a liquid meltdown, but some bakers will opt for two feedings per day to ensure there are no mishaps. It's a good idea at this stage to pop a rubber band around the jar you are using. This step dissolves the sugar which is crucial for crinkle-top brownies. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. Stir until the ingredients are well combined. You might have noticed that the amount of starter in recipes can vary from 50g up to around 200g (or maybe more). Set aside, stirring occasionally to make sure the salt dissolves. And in fact, you can change the amount of starter in a recipe to suit you and. Day 1: Make the Initial Starter. Instructions. How to Make Sourdough Starter. Add 2 tablespoons of the yogurt to 2 tablespoons flour and half a teaspoon of sugar or honey. So when you’re ready to be on Team Sourdough, here are four types of places to source one. The glass is very high quality and durable, which means it is not lightweight. Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour. 30g flour (in this case I’m using 15g organic rye flour and 15g organic white flour) 30g water (preferably filtered and room temperature – not straight from the tap) Weigh the flour and water, and combine them. A sourdough starter is a pre-ferment made from flour and water. The dough will be very stiff. That's it! Feed 1 tablespoon (about 30 grams) of sourdough starter with approximately 2/3 cup of flour (I do 100 grams of all-purpose einkorn flour) and 1/3 cup filtered water (I do 50 grams). If you don’t have a kitchen scale, you can measure out 3/4 cup plus 2 tablespoons. Mix well. Line a 12-count muffin tin with paper liners or grease generously to prevent sticking. Gradually stir in warm. Keep at room temperature, covered with a kitchen towel. After the first 30 minutes have passed, at 1:40 p. Move the newly fed starter to a clean jar. Transfer your dough to a clear container to be used during bulk fermentation and let rest for the first 30 minutes. When the oven is preheated, and the pans are scorching hot, take them out of the oven. Feed the 1/4. Then let it sit out overnight until things get bubbly and start smelling fruity. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. 8:00 pm: That evening mix the dough and let it rest at room temperature for 1 hour. Use an Instant Pot. (This is room temperature. Ingredients needed: flour and water. With time, the flavor increases. Cover the bowl with plastic wrap, poking a few holes on top – to allow oxygen to pass through. STEP 1. Then do two more sets, each 30 minutes after the last. Ready to give it a try? Here is our step-by-step sourdough starter recipe, including how to feed sourdough starter: Ingredients: 1 cup of all-purpose flour (whole wheat flour or rye flour may be used for added nutrients) 1 cup of lukewarm water (non-chlorinated) Instructions: Day 1: Initial MixtureA sourdough starter (also called starter culture) is a symbiotic culture of bacteria and yeast (SCOBY) that's used as a natural leavening agent. Measure your flour into a bowl. Feed the remaining 30g starter with 30g (2 tablespoons) water and 30g (3. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours. Days 4-7: Repeat Day 3, but twice a day/12 hours apart. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic. Use glass, ceramic or plastic, not metal. Gradually stir in warm water until smooth. Both natural and. Whisk vigorously on medium speed until voluminous and pale in color, about 5-7 minutes. 3. A sourdough starter recipe basically consists of water and flour. Activating the starter. Remove from loaf pan onto cooling rack, slather with more butter, and allow to cool for at least 15 to. e. Final Verdict. 3. Instructions. The standard timeline is around 4-8 hours for reaching the peak at 70-80 0 F. It should be ready and have bubbles on the sides of the jar. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Leave the container out at. A starter that is less than 12 months old will not have developed a full bodied flavor. In fact, you can even change the amount of starter in a recipe to suit your needs. Use a spatula to cream them together until smooth. The more mature your sourdough starter is, the less likely it is to develop mold (unless you subject it to harsh neglect). Stir to combine, scraping down the sides of the bowl to keep them clean, then cover again. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. ALSO IMPORTANT - At no point in this process should you discard any of the starter. Discard half your starter (saving the discard in a separate container for later. Day 1: Take a large glass jar. Cover the bowl, and let the mixture rest overnight at room temperature. But once your starter is fully developed, it's really pretty darn hard to kill. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan. Divide the dough in half and shape each piece into 2 round pizza disks about 12 inches in diameter. ) NOTE: Sometime around day 5, 6, or seven you make want to start feeding and discarding every day. Mix together 50g of flour and 50g of filtered water and ¼ of a teaspoon of honey (optional) and leave it out at room temperature. Add 50 grams all-purpose flour and 50 grams of water. Add 70 grams flour and 70 grams water. Mix in flour, sugar& remaining water. The starter comes from San Francisco. However, the Lactobacillus bacteria thrive on maltose. Quickly and gently transfer to prepared pans. It doesn’t have to be smooth, it’s. In your bread machine basket, pour in your sourdough starter then the flour. Set your bread machine to the kneading cycle for 30 minutes or if it has a sourdough dough cycle use that. By Tim Chin Updated February 20, 2023 0 Serious Eats / Tim Chin In This Recipe How Do. Place the dried starter chips in a large (at least 1-pint) container. You just want the two well combined. Cover with a breathable lid and allow to sit in a warm space for 12 hours. rye flour and 2 Tbsp. A sourdough starter takes anywhere between 7 and 10 days to fully develop. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. I made some muffins last night that were 100% sourdough starter/discard with no additional flour added. Calibrate the scale back to zero again and repeat with water. (To calculate the weight of your starter, subtract the mass of a clean mason jar from the mass of the one holding your starter. Preheat the oven to 360 F. A daily feed is adequate for bringing your sourdough starter back to life after a liquid meltdown, but some bakers will opt for two feedings per day to ensure there are no mishaps. m. Scoop out the amount of sourdough I want to use in a recipe. Add the all-purpose flour and water to the container, and stir until well combined. The container you use should be large enough to hold the sourdough starter as it rises and bubbles. I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. When all of my glass jars are dirty or being used for something else, I use a pint glass! Yes, the kind you drink beer from at a bar. Bubbly, active sourdough starter (50 g, about 1/4 cup) – you can get my step by step tutorial here on making a starter –> How To Make Sourdough Starter From Scratch, and don’t forget to watch the video from Traditional Cooking School; Bread Flour – (500 g, 4 cups + 2 Tbsp. Final shape the dough, place in banneton, cover and chill in fridge for up to 36 hours. To the remaining ½ cup of starter, stir in 1/2 cup water (120 grams), mixing well with a fork and 1 cup of organic bread flour (120 grams) spooned and leveled. Shape the Dough. The Puratos Sourdough Library, located about 90 miles south-east of Brussels, is run by Karl De Smedt, a baker who is tasked with preserving the world's rarest and oldest sourdough starters. 9:00 pm: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes.