Forth mistake – you don’t use breathable cover for your jar, just regular cover, but keep it loose. Please allow yourself to go with the flow, and not treat this as an exact to-the-minute process. Be warned: If it’s warm, this may overflow the jar. This is insane amount, in 8 days this is 2 lbs!!! I’m just using robin hood homestyle white bread flour. Since this is a true sourdough without yeast, it needs a longer rise time than what the bread machine gives it. Just be sure to remove it 24 hours before mixing up your dough so you can feed it and let it come to room temperature. Cover, and let rest at room temperature for 4 hours. Naturally leavened breads take time to achieve loft and during that time the bread is imbued with organic acids, the grains are broken down into more digestible constituents, and the sourdough bread is given really delicious flavor. If so would feeding be 70g of each flour and water? The weather can impact starters. If you love this recipe, please give it five stars! How did your bread turn out? This bread has an autolyse step that is a fancy word for “mix everything in a bowl and let it sit there”. This post may include affiliate links. Learn more here, or visit my privacy policy. Like, it might overflow the jar, or double in size quickly. I’m also confused about the discarded the starter, do I get rid of the starter in the jar ?? Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. The dough should look noticeably puffier, but may not have quite doubled in size. It doesn’t work. I’m sorry, I don’t know the answer to this question. I have started to prepare it but didn’t feed it for about 3 times , so in total 36 h, is any chance I can still continue or just release it ? Stir it into pancake batter, muffins, etc. Without the addition of commercial yeast, it’s a true sourdough purist's loaf. I’m totally co fused . Let me know if you do! Refrigerate overnight, for about 12 hours. Alternatively, you can store it in a refrigerator and remove to bake with it once per week. If you don’t bake with an active starter, but keep feeding it, your starter will eventually overflow the jar! Originally published in June 2017; this post has been updated. Make the slashes fairly deep, a serrated bread knife works well here. It can rise at varying times depending on the culture used. What does 12 hours in the fridge do that, say, 2 hours won't do? I personally like them as they give it a nice unique texture which perfectly suits sourdough. To reactivate an inactive starter, remove it from the refrigerator, feed it with 1/2 cup flour and 1/2 cup water, and allow to sit at room temperature. A great everyday bread for the sourdough lover. Would you recommend this recipe to bake – sourdough- in the bread machine ? If wanted to make some to share with others, during that first week or so when it is just staring out … can I just move the “discard” into another jar and treat that one the same way as the first? Hi Katie Why do you put the salt in the machine and not in the bowl when mixing the ingredients, the theory is that mixing the salt directly with the starter will do “something” bad if you mix it in too early. Can you use freshly ground whole wheat flour for the starter? Just wondering :)) Thank you for response . King Arthur Premium 100% Whole Wheat Flour - 5 lb. Do I have to keep feeding the not-discarded starter? Don’t worry about the steam at all. Return the dough to the bowl, cover, and let it rise for another hour. To make ahead, fully bake the loaf, allow it to cool completely, and freeze, well wrapped, for up to a month. Thank you!!! Let it complete the cycle, turn itself off, then leave it for 2 to 3 more hours. Working with a sourdough starter can be quite different. Why can’t I leave the dough in tje bread machine and let it bake in there? When you bake up in the morning, it’s time to bake your bread machine sourdough. relatively low maintenance starter regimen and keep mine out on the counter. Is that ok? I don’t want to discard anything. Continue feeding as on days 4-6 and feel free to start baking! These will create those air pockets similar to what you might see in artisan bread. Remove the loaves from the oven and cool on a rack before slicing. Days 2 & 3: Continue feeding starter as above at the same 12 hour intervals. Sourdough bread is made from a sourdough starter. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Help! Let me know how they turn out! So, you either way throw what you remove or cook with it straight away? The reason for discarding is to prevent your jar from overflowing. Cover and let rise until very puffy, about 2 to 4 hours. Thanks.