Sourdough Tips
Can’t enjoy your sourdough right away? Thats okay, it freezes well! Wrap your loaf in cling wrap, then aluminum foil. It will keep in the freezer for months!
When you are ready to enjoy, unwrap the loaf, run it under cold water, then heat in a 350 degree oven for 20-25 minutes to crisp up!
Or, if you want to enjoy a little bread at a time,- slice your sourdough loaf, place pieces of parchment paper between the slices, then put in a freezer bag. Take slices out of the freezer and toast or warm up to enjoy!
Re-Hydrate a Dehydrated Sourdough Starter
To start your own sourdough journey, you can purchase a dehydrated sourdough starter (Gluten free starter available, too!) from my kitchen!
Place 10 grams of dehydrated sourdough in a mason jar or similar container. Add 20 grams of filtered water and set aside to let the starter soften and dissolve. This may take around an hour.
Once dissolved, add 20 grams unbleached flour (for gluten free, I have used brown rice or sorghum flour) to the jar and stir until no dry flour remains. It should be a thick pancake batter consistency. Cover loosely.
Place in a semi- warm environment and allow to double in size, about 12-24 hours. (~78 degrees)
Feed the starter again by discarding all but 25 grams left in the jar. Add 50 grams each of filtered water and 50 grams of unbleached flour (or brown rice, etc). Let it rest and it should rise. You should see bubbles and it will be active!
Continue discarding and feeding your starter each day until it doubles in size in about 4-6 hours. This may take around 3-4 more days. Then you are ready to bake! There are many different recipes online to try!