Creating a sourdough starter is not a complicated process—you just mix flour and water together and wait—but then what? There are a few tips and tricks to help you maintain a long and healthy relationship with your starter.
A post shared by Emilie Raffa theclevercarrot. There are many schools of thought regarding how and what to feed your starter. Starter is fed with a ratio of the original ferment to water and flour. The ratio for mine is , which translates to one part starter, two parts water, and three parts flour, by volume. I use room temperature starter, just slightly warm filtered tap water and unbleached, all-purpose flour. For a typical feeding, I mix grams of starter, grams of water, and grams of flour.
I let the ferment sit at room temperature for hours or until tripled in volume before I put it to work. Another popular ratio is , which means if you start with grams of starter, you add grams of water and grams of flour. As I mentioned, I use unbleached all-purpose flour, but you can use whatever you prefer. Whole-wheat, barley, einkorn, spelt, rye, even rice flour all work well and create distinct flavor profiles that will transfer into your bread or other baked goods.
Having trouble finding flour in stores in-person and online right now? It might be worth reaching out to a local bakery. Rye flour is a not so secret weapon for sourdough bakers!
If your starter is taking a long time to double, it may be lacking some of the microbial strength it needs to do its job in your baking.
I regularly substitute about 10 percent of my AP flour when feeding for rye flour. I think it supercharges my starter and adds a slightly sweet and nutty flavor. The exceptionally large loaf is hearty, rustic and gorgeous, with a slightly muted sour flavor that makes it a fine choice for everything from tartines to strata.
Or you can just slather it with the butter and jam stocked on their shelves. Like everything at Gjusta, it's handsome and ready for your camera, table, lunchbox, dinner table, picnic, hostess gift or wherever else bread can be cleverly worked into your life. Roan Mills Beloved local legend Andrea Crawford of Roan Mills is not just baking and selling bread and flour; she's quietly evangelizing complex, flavorful wheat varieties. Roan Mills has sustainably dry-farmed different wheat: Sonora a very low-gluten variety that dates to the s , Red Fife and Glenn.
The aroma carries notes of hazelnut, fall leaves and rich soil. Various locations, roanmills. Clark Street Baker Zack Hall is a somewhat itinerant craftsman who has risen to the top of the local bread game with his utterly flawless pain. The crust boasts a fine russeting, and the interior is flecked with bran, adding interest to each bite. This is the ideal everyday and special-occasion bread. It knows no bounds. A single slice is almost eucharistic in the simple, humble pleasure it can bring.
For now, it's available at Grand Central Market downtown and by special order. Broadway, downtown; instagram. Follow Rachael Narins on Instagram.
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Farmshop, the all-purpose market at the Brentwood Country Mart, has a whole bunch of fresh-baked breads that perfect for work-from-home lunches like their sourdough pan loaf , fancy French dinners their crusty and excellent baguettes , and midday chocolate needs pain au chocolat. Order online , or pick-up in store. Pre-order on their website.
In addition to a full food menu, this excellent Venice bakery has a huge variety of bialys, bagels, and sourdough loaves. App delivery, or pick-up via their website.
This excellent bakery serves tremendous loaves, flatbreads, biscuits, baguettes, cornbreads, and is also selling sourdough starter. Order ahead for Wednesday, Friday, and Sunday pick-up via their website. Their regular sourdough is among the best in town, and we have nightly dreams about their sesame loaf.
You can also stock up on local produce and baking supplies here, too. Takeout only - for more information, check out their Instagram. Their house-made bagels are excellent, as are their rotating selection of pastries and sourdough, and their Kouign-amann is so good it should be on the Santa Monica city flag.
App delivery available, order via their website for pick-up. Delivery available via apps, or curbside via their website. Open daily for pick-up, 8am-4pm. Rockenwagner Bakery sells their baked goods in all kinds of markets your local Whole Foods, for example. But head to their tiny storefront on Washington in Culver for the freshest, and thus, best, versions of these baked goods.
Pick-up daily from 8ampm.
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