What is sourdough starter?

• A white wheat flour culture that is fermented to create the active ingredient for your bread to rise.
• Sourdough culture can include other flour such as rye and gluten free rice flour.

Fermentation/Activation

• 1:1:1 ratio is the easiest way to success
• 1 part flour culture : 1 part flour : 1 part water
• Gluten Free sourdough baking will change your flour components. You will need to mix your own flour parts or buy 1:1 baking flour. Combining gluten free flour ingredients for baking is not my area of expertise. 1:1 gluten free baking flour can be used for the recipes provided.

What you need to get started

I find the metric system and measuring my ingredients is the easiest way to ensure success. Here is what I recommend to get started:

• Glass jar with measurements – I personally use a tall, wide mouthed, mason jar
• Coffee Filter or breathable cloth
• wide mouthed mason jar rim/lid
• Firm Spatula (one piece)
• Food Scale – this does not need to be fancy. Make sure it measures (g) grams
• Large glass or ceramic mixing bowl
• Dried sourdough culture or a sourdough culture given to you
• Dutch oven with a lid or a ceramic bread dish with a lid

Recipes to get you started

I was overwhelmed by the amount of recipes, the climate impact on success, and the ingredient variations. These recipes are tried and true for New England climate. Through trial and error I nailed down the recipe(s) that work for me and will work for you too.

Climate: Minimally humid, 68-70 degree Fahrenheit home

If you keep your home cooler, you can use your ovens proof setting or wrap your sourdough culture in a towel for warmth. A cozy blanket always warms the soul.

If you live in a humid climate and would like to try these recipes, know that you may need a smidge less water.

Sourdough Simplified

RECIPES