Workshop: Start a Sourdough Starter and Keep It Alive!

All you need to start and nurture a lively sourdough starter culture are flour, water, time and a bit of know-how. In this Zoom class, I’ll show you how to start a starter culture—and how to keep it alive. Bring your questions and I’ll answer them after the demo. Class takes place on Saturday, January […] The post Workshop: Start a Sourdough Starter and Keep It Alive! appeared first on Zero-Waste Chef.

Jan 24, 2025 - 07:00

0 0

Workshop: Start a Sourdough Starter and Keep It Alive!

All you need to start and nurture a lively sourdough starter culture are flour, water, time and a bit of know-how. In this Zoom class, I’ll show you how to start a starter culture—and how to keep it alive. Bring your questions and I’ll answer them after the demo.

Class takes place on Saturday, January 4th, 10am PT/1pm ET

Sourdough Starter Workshop Materials

Tools

Kitchen scale OR measuring cups and spoons
A large jar for storing flour (4-cup size or larger)
Small glass jar that holds 1 ½ to 2 cups or another container to store your starter in, preferably something wide-mouth and shallow
Fork for mixing
Scraping spatula (nice to have but not necessary)
A towel to wipe your hands

Ingredients

½ cup unbleached all-purpose flour
½ cup whole wheat flour or rye flour
½ cup tap water

Notes on ingredients

If you don’t have the above types of flours, just bring whatever flour you have.
You can make a gluten-free starter following the same method I will demonstrate in class. Teff and buckwheat work well. Brown rice flour, sorghum or a combination of flours should also work well.
Filter your tap water if you prefer. If your water contains high levels of chlorine, the day before class, fill a container with water and cover it securely with a cloth to prevent impurities from falling in. Some of the chlorine will evaporate.