Like many people, I jumped on the sourdough bandwagon in the spring of 2020. I filled my jug of water and flour and babied it like crazy. For the last year, I have loved baking with my jug of starter, but I haven’t liked how much attention it has needed to stay vibrant. That is why I am sharing with you why you need a dry sourdough starter.
A dry sourdough starter is simply a combination of starter, flour, and water that creates a much dryer starter. You don’t have to tend to your dry starter nearly as much as you do your wet starter.
.This will create enough starter to make 4-5 loaves of bread. When you have around 20 grams left in your container, simply mix up some more starter. You won’t have to feed your starter otherwise!
I used my established, wet starter to create a dry starter by using these proportions: – 20 grams starter – 50 grams warm water (mix these together) – 100 grams unbleached all-purpose flour
Measuring baked goods in grams is much more accurate and gives you a more consistent product. Especially when you’re baking breads, measuring in grams is the best way to get a good loaf. Make sure to zero out your scale.
Tare means to zero out your scale. For example, set your bowl on your scale. Tare the scale so it is back at zero. Add your 20 grams of starter. Tare your scale so it is back at zero. Add the 50 grams of warm water. Tare. Add the flour to the scale. This makes sure you get the precise amounts needed to create a great loaf.
– Make your dry starter using the instructions above – Use all of your starter in your container, except the last 20 grams – When you only have 20 grams of starter left whip up some more starter using the ratios above – Allow the starter to sit on your counter for 6-10 hours to get bubbly – Pop it in the fridge until you are ready to bake/cook something