#easy starter

Someone asking if you were sick after a sneezing fit wasn’t unusual, rather, it seemed a perfectly normal question. Doing so in the middle of the grocery store…still normal.

But putting a hand on someone else’s forehead when you clearly didn’t know them…wasn’t normal. But even if in Gravity Falls quirks were more than common, it still left the who in his sixties wasn’t used to people doing so, gapping lightly and staring at the person the hand belonged to.

[x]

Who really knew WHY it happened. One moment he was talking to an older…alternative? That sounded right…version of himself? As nice as it was to know that the string theory-and multi-dimensions, were INDEED real…

Something went wrong.

As always.

It was just a friendly shake as the other prepared to leave, a long discussion it had been, just two seconds would have been more than enough, and he felt a feeling of shock, a jolt of electricity from one to the other and then well…

He was looking at himself. No not..the alternate -see old- but…him. Hair that needed a serious cutting, and was that belt buckle really that big? It looked a bit costume-y didn’t it? But that didn’t explain….

One look at ‘his’ hand told him enough.

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by Richie Mann

Sour Dough Starter- An Adaptation

I have evolved and adapted this starter recipe, as all good recipes seem to do, evolve that is, from a renowned bakery. I first read the original recipe in a New York Times article. The recipe is from none other than the great and untouchable Tartine Bakery in San Fransisco. 

I will explain how to avoid the pitfalls and create opportunity to make your starter a wonderful baking companion. To read about the baking process once your colony is active click the original New York Times article above. 

What you Need

1000 grams white bread flour (I use King Arthur) affordable and reliable

1000 grams whole wheat flout (again King Arthur)

A good electric scale (so important, gram measurement is a must)

1 extra large glass sealable container (glass over plastic if possible)

1 wide mouth one pint glass mason jar

Warm filtered water

300 grams rye flour (again King Arthur) adaptation for more active colony

A reliably warm area for colony to grow and be happy

  Let’s Starter

Stage 1 - The Conception

Measure out 1,000 grams of white bread flour and 1,000 grams whole-wheat flour. Combine in an extra large container and mix thoroughly with hands or spoon. (most of this will be your base to use for all future feedings)

Warm up 100 grams of filtered water to about 80 degrees F. in the pint mason jar. I heat in a teapot and use thermometer to gage. Takes a minute or two.

Measure out 100 grams from your white-wheat flour mixture and add to the mason jar. Gently stir with a spoon until its thick like pancake batter. Try not to mix furiously and get it all up the sides of the jar. This can cause early contamination. Though the high acidity level will ideally kill all bacteria except the tasty S.cerevisiae

Cover with a clean towel. Do not seal! Carbon Dioxide is the byproduct of the bacteria eating and this gas needs to escape.

Place somewhere warm for 2-3 days. I have found the absolute best place is underneath your sink near your sink pipes. The warm water coming through the pipes helps keep it consistently warmer than ontop of a fridge. If your dishwasher shares a wall with your sink cupboard even better! Also try wrapping with a thick towel. 

Now you are going to be anxious and checking this often, but it will take a few days to get the bubbly puffy reaction you need to reassure you that the bacteria is chowing down and staying healthy. 

Feed the Beast

Stage 2 - Feed your animal

After a few days (and this can vary) its time to start regular feedings. Its also a good time to name your new friend. Might I suggest sitting down with a cup of coffee and your starter by your side and chatting it up to get to understand its origin story.

Initially discard 80% of the original starter mixture. I found leaving about 1.5 tbls in the pint jar works nicely. This ensures S.cerevisiae has a big mouthful to eat and stay active every feeding. The more active, the more rise.

Once the majority of the starter is removed add daily ratios of: 

35 grams white-wheat flour mixture

15 grams rye flour mixture

60-65 grams warm water (80 degrees F) - I found this amount of water helps keep the mixture a little looser and smoother and I think it facilities a faster more active colony. 

Once added mix gently with a spoon and wipe inside of jar with clean rag or paper towel to eliminate any splatter or spreading of the starter. This helps avoid contamination.

Cover with a towel and return to its warm home. Repeat this daily for 1-2 weeks or until it consistently rises and falls and is super bubbly. Not just a little bubbly! SUPER bubbles is what you want. 

Being a Good Friend

Stage 3 - Tips for a healthy starter relationship

Try to be consistent with the time of your daily feedings. Your starter will begin to create a rhythm of rise and fall. It's breathing! You may forget one day but really treat this animal like a pet. It can quickly parish and there is no bread vet that can bring it back. 

Wheat flour tends to like it very warm. So do not underestimate the importance of a warm space for the starter to hangout. Wrap with thick towels for warmth if you can’t get it to rise or bubble consistently. 

These daily feedings can stop after the colony is established. If you are ready to bake then pick up the instructions at Step 3 from this New York Post Tartine Recipe to create the leaven and continue down the road to bread town. 

If you’re not ready to bake then seal the jar with the lid and place in the fridge. This will effectively put the S.cerevisiae to sleep and you can slow down the feedings to once a week. *If chilling the starter be sure to pour off the hootch (liquid by product/ alcohol) every few days. 

At any time you can separate off 1-2 tbls of the starter and create a clone for a friend or if you bake often create a few starter jars. Just follow the exact same steps I listed above