Product:
Dried 0.5 oz (14g) of recently dried starter flakes for easier and cheaper transport. Directions for rehydrating and feeding your starter are below.
This sourdough starter culture comes from a bakery located near Paris, which has been in operation since the late 1700s or early 1800s. When fed twice daily and kept at room temperature (around 72-73 degrees F), it can rise nearly threefold in just 4-6 hours.
The starter is incredibly robust and has a mild flavor. I've experimented with various sourdoughs, but this one has the power to win over even the biggest sourdough skeptics—like I was before trying it, as I'm not a fan of overly sour bread. If you prefer a tangier flavor, you can skip discarding half during feedings. Typically, I can get it to pass the float test for baking after just one feeding, or at most two. I truly enjoy making sourdough bread and wanted to share this experience so that others can also find joy in this rewarding hobby. I've also learned that creating a starter from scratch can take years to develop.
225+ Year Old Sourdough Starter
Rehydrating + Feeding Your Starter
1. Place 0.5oz (14g) of dried starter into a glass or plastic bowl and break up any large pieces (this can help them dissolve more quickly, although they are generally small enough as they are).
*If you happen to have slightly more than 14g, that’s perfectly fine; an extra gram won’t make a significant difference. For optimal results, use glass or plastic, as some metal bowls may react negatively during fermentation, although stainless steel is safe to use.
2. Add 42g of warm water (80-85°F) to the crushed starter to help it dissolve, and loosely cover the bowl with a lid. It may take a few hours for the pieces to fully dissolve, so stir occasionally until completely blended. Make sure the lid is not sealed tightly!
*If you’d like, you can use a marker or rubber band to indicate the level of the starter, which can be useful later!
3. After about 2-4 hours, check on the mixture. Stir in (21g) of flour and cover it again, placing it in a warm location for a few hours (ideally between 70-85°F). An oven with the light on or on top of the refrigerator usually works well if your room temperature is below 70°F. A warmer environment will yield faster and better results, but be cautious not to let it get too hot.
*Try to keep it below 85°F; if your oven light makes it too warm, prop the oven door open to let some heat escape and check on the starter frequently. Many newer ovens can become too hot with the light on, so it's important to monitor it to avoid cooking the mixture.
4. Allow the starter to sit until you see bubbles forming. This process can take anywhere from 8 to 12 hours or longer, depending on the temperature. If it has been 24 hours and you haven’t seen any bubbles, proceed to the next step and feed it anyway; you should see bubbles after that.
5. Feed the starter again with 42g of water and 42g of flour, without discarding any of the starter. Cover it again and let it sit in the warm spot for another 4-12 hours until it’s bubbly. You might find it helpful to mark the progress of the bubbles; a marker line or rubber band can help indicate how much it has risen. Aim for about a 2x rise, but note that certain flours like whole wheat, rye, and einkorn may not reach this height fully due to their density, although they should still rise sufficiently for baking.
6. Once the starter has risen, you can discard half and feed it again, using the discarded portion for baking if desired.
7. When the starter achieves at least a 2x rise or a spoonful of the bubbly starter can float in a glass of water, you are ready to bake and establish a regular feeding routine!
8. If you still don’t see any bubbles or rise, remove 1-2oz (28-56g) and feed it at a 1:1:1 ratio of starter, water, and flour. Wait another 4-12 hours, depending on your home’s temperature, before feeding again without discarding. In winter, it may take up to 24 hours for the next feeding.