Alright everyone! Let's start making bread!
What Type of Flour I Use and Supplies
You are going to need two types of flour All Purpose Unbleached White Flour and 100% Whole Wheat Flour. You do not want to use bleached white flour because the process of bleaching destroys any natural yeast present on the grain.
Deciding to keep gluten, particularly wheat in my diet, and letting my children eat an unlimited amount of sourdough bread, means that I have looked for better, purer sources of wheat flour. I do not buy everything organic, but I do make sure, as often as I can, that my wheat is organic so that it has not be sprayed with Roundup. If you are unfamiliar with Roundup and wonder whether or not it is safe, here is a great article by Dr. Gregor who explores this very question.
You can buy both organic white and wheat flour at your local grocery store, but I buy them in bulk through Azure Standard. I typically place an order with Azure Standard once a month where I pick-up my order at the local drop spot.
I also keep hard white wheat berries on hand as a part of my long term food reserve. I have a machine that grinds grains into flour. I absolutely love the way my bread turns our when I grind my own wheat. It rises so well and is always light and fluffy!
I use a 50/50 blend of white and whole wheat flour to feed my starter. You can keep your wheat and white flour separate and measure out of two different containers for this step, however, I like to keep a canister in my pantry with a pre-made 50/50 blend so that it makes this process quick and easy. I use Montana Glass Jars from Target to keep my 50/50 blend in as well as all of my bulk items in my pantry.
I also use a scale to measure all of my ingredients. I have this one from Amazon.
How I Feed My Starter
1. The night before you want to make bread, remove the starter from the fridge.
2. Measure out one tablespoon of starter and combine it with 200 grams of 50/50 flour blend and 200 grams of warm water in a bowl with a lid. Stir to combine.
3. Return the starter to your fridge.
4. Cover the bowl with the lid, but do not completely seal it off, and leave it on your counter overnight or for 8-12 hours.
In the morning your starter will be ready to make bread. Measure out the needed amount to make your dough and then put the remaining unused or "discard" starter back in the fridge with your original starter to save for the next time you make bread or sourdough waffles.
1. About 2 hours before you want to make bread remove the starter from the fridge.
2. Add 50 grams of 50/50 flour blend and 200 grams of warm water to your starter. Stir to combine and set the lid on top, but do not completely seal it off.
3. Wait 2 hours. Then using a small cup of warm water, drop a teaspoon size amount of starter into the warm water. If it floats you can go ahead and make bread. If it sinks you will need to wait a little longer until your starter passes the float test.
4. Once you have measured out the amount of starter that you need to make bread, return your container of starter to the fridge to save for the next time you make bread or sourdough waffles.
If you are needing extra help with this process please check out my Instagram TV channel where I have uploaded a video series all on making sourdough bread.