A liquid sourdough starter that ferments easily and quickly, and is ready to help your breads rise much faster than a dry starter.
Course sourdough starter
Author Ksenia Prints
On Day 1:
160grams⅔ cup water, tepid temperature (70 to 78 degrees)
25grams3 Tbs all-purpose flour
25grams3 Tbs rye flour
On Days 2-3:
65grams⅓ cup water
50grams⅓ cup AP flour
On Days 4-10:
175grams¾ cup water
135grams¾ cup AP flour
Prepare a clean glass jar. Add 160g of water, 25g of AP flour, and 25g of rye flour, covering it loosely with plastic wrap or a lid. (rye flour ferments faster than AP and gives your starter a much-needed push; I didn't have any rye flour, and whole wheat seemed to do the trick fine.)
Stir the culture with a rubber spatula for 30 seconds every 8 hours or so for the first 24 hours.
On days 2 and 3, add another 65g water and 50g AP flour, and continue stirring your starter every 8 hours. If your starter changes, becoming more yeasty, with small bubbles, you're ready to move on to day 4. Otherwise, give it another day at the same level of feeding.
On days 4-10, or possibly even longer, give your starter 175 grams of water and 135 grams of AP flour once a day (you can divide it into two feeding if that will make you feel better). Your starter should be exhibiting definite signs of change at this point: the surface will be glossy and covered in bubbles; the culture will expand slightly (liquid starter doesn't grow in size quite as much as dry starter); the smell will be fruity; and as you run a spatula through it, the starter will appear gelatinous. If puddles of liquid appear on top of your starter, don't worry, but do note you should probably feed your starter a bit more.
When all of these signs are present (usually around day 10): congratulations! You're ready to bake with your starter. Or to place it in the fridge until it's ready to be refreshed before baking (a starter should keep for about a week in the fridge without feedings).
Liquid levain, or sourdough starter https://immigrantstable.com/liquid-sourdough-starter/ January 20, 2014