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Maintaining and caring for your sourdough starter

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Similkameen Sourdough Starter

Our sourdough starter is nurtured using 100% additive-free Canadian flour and living waters from the Cascade Mountains
Maintaining and caring for your sourdough starter

Maintaining and caring for your sourdough starter

Difficulty: Easy

Equipment:
• Glass jar (one quart)
• Coffee filter or tight-weave cloth
• Rubber band
• Mixing utensil

Ingredients

  • Flour: For the Similkameen starter we use a combination of equal parts white, whole wheat, and rye flour. For the Rye starter use 100% Rye flour

  • Water that is free of chlorine and fluoride (room temperature)

  • 1 packet of dehydrated Similkameen, Rye or Whole Wheat Sourdough Culture

Directions

  • Add packet of starter to 2 Tbsp of flour and 2 Tbsp of room temperature water in a
    quart-sized glass jar and stir thoroughly. Cover the jar with a coffee filter or
    breathable material, secure with a rubber band, and culture the starter in a warm
    place (70-80°F) for 12-24 hours.
  • After 12-24 hours feed the starter with an additional 2 Tbsp of flour and 2 Tbsp of
    water. Stir thoroughly.
  • After another 12-24 hours feed the starter with an additional 1/4 cup of flour and 1/4
    cup water. Stir thoroughly. Your starter should have the consistency of pancake
    batter. Add flour or water to adjust as necessary.
  • After another 12-24 hours feed the starter with an additional 1/2 cup of flour and 1/2
    cup water. Stir thoroughly.
  • After another 12-24 hours, discard all but 1/2 cup starter and then feed the starter
    with 1/2 cup of water and 1/2 cup of flour. Stir thoroughly. Repeat step 5 every 12-24
    hours for an additional 1-3 days. Do this until the starter has the consistency of
    pancake batter and is bubbling regularly within a few hours of feeding. That is when
    your starter is activated and ready to use.
  • Storage on the counter – for frequent bakers.

    Feed your starter once every 24 hours, discarding all but 1/2 cup of starter, and then
    feed the starter with 1/2 cup of water and 1/2 cup of flour.
    We suggest 1/2 cup of starter, 1/2 cup of water, and 1/2 cup of flour to keep your
    feedings smaller and your starter manageable.

    Storage in the fridge – for weekly/monthly bakers

    In the refrigerator, your starter goes into hibernation, and you only need to feed it
    every 5 to 7 days. Feed according to ‘on the counter’ instructions above.

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