Starting a Starter
Sunday, March 24, 2019
I began my first starter in the Tartine method. The author recommends you begin with a 5 lbs. Mix equal parts white flour and whole wheat. I don’t have the storage space for this, so I created a 450 gram mix of equal parts to begin feeding my starter. Robertson advises you mix until a thick batter is formed beginning with a small dish of lukewarm water, adding your 50/50 mix until that batter is formed. Now, we cover it and wait.
This is my first experiment with a starter, and I am a little nervous about the results. If it goes awry, I’ll have to start again. I considered doing two and choosing the one I felt most confident in after the first round of fermentation, but I don’t have the space in my kitchen to keep two starters where I will remember to feed them.
Robertson suggests you leave your culture for two to three days, feeding it only when you can see bubbles have formed on the sides and the surface. For this reason, a glass or clear plastic bowl will be best. I will check back on Tuesday to see how my starter is shaping up.
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