Adapted from Tims Sourdough
- Feed weekly (roughly, check for a top layer of liquid)
- Feeding half the starter
- add 50% flour / 50% water (example, 100 g starter, 50 g flour, 50 g water)
- mix and let get up to room temperature (active) before refridgerating
Normally i keep starter in the fridge so this is my routine from the fridge
- Weds Morning - take starter from refridgerator. Let it get to room temp during the date
- Weds Evening - should be active. Do a ‘normal’ feeding (remove 50%, add 50% flour 50% water)
- Thursday morning - split up sourdough, half into the storage container in fridge, half into a container to build up
- Thursday morning - build up in a ratio of 1 part starter, 1 part water, 2 parts flour. For the recipe, starting ratio is 25 grams, 25 grams and 50 grams - (100 grams)
- Thursday night - repeat - remove 50 grams (50 g starter left) add 50 g water, 100 g flour (200 g)
- Friday mornign - repeat - remove 100 grams (100 g starter left) add 100 g water, 200 g flour (400 g)
- Friday night - initial mix 6pm
- Friday night - fold and rest 10pm
- Saturday morning - remove to get to room temp (2 hours?) 7am
- Sat morning - 9am rest 30 minutes
- Sat morning - start proofing 930 (until 10:30)
- Sat morning - pre-heat oven (10am)
- Sat morning - bake 500 10:30
- Sat morning - back 450 11:00
- 600 grams bread flour
- 200 grams whole wheat flour
- 400 grams starter
- 650 grams water
- 18 grams kosher salt
- Mix starter with flour evenly so no big clumps of starter remain.
- Add water and mix one minute. Autolyse for 1-4 hours.
- Add salt and mix in. Fold dough and let rest for 30 minutes. Wet hand and fold again, turning the bowl with each fold; should see a skin starting to form.
- Fold #3 and refridgerate for 8 hours.
- Remove from the bowl and fold. Rest for 30 minutes. Place in Banetton for proofing (or just keep it in an oiled bowl to pur out into a Dutch Oven.) Cover with plastic wrap and let proof for an hour.
- Put in pre-heated dutch oven; 500 degrees with lid on for 30 mintues; then 20 minutes more at 450. Make sure to place corn meal or coarse semolina so it does not stick to the bottom of the Dutch Oven.