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GOLDRUSH SOURDOUGH STARTER

The authentic natural sourdough process remains one of the best breads produced anywhere in the world. In the United States and in some areas around the world, San Francisco sourdough is regarded as the benchmark by which all other sourdough breads are judged.

Start the Sourdough Starter (Sponge or Mother Sponge)

• 2 cups warm water (85-95°F)

• 2 cups bread flour

• Culture (in plastic bag)

• One large non-metal bowl

 

1. Place water, flour and culture into mixing bowl.

2. Mix with spatula or with a wooden or plastic spoon in mixing bowl. Mix until smooth.

3. Cover the bowl with plastic wrap and place in a warm, draft free area (80-90°F) for 24 hours.  Stir at least twice during this period.

4. The starter should be slightly bubbly and give off a sour, yeasty aroma. The consistency will be that of pancake batter.

5. Cover the starter with a lid and place in the refrigerator for 24 hours before use.  You now have your mother sponge, from which you will draw, feed and use in all sourdough recipes.

GUIDELINES:

• The container that holds the mother sponge should allow for plenty of headspace for fermentation activity-about three times the volume of the sponge

• The mother sponge will become more sour when held at room temperature and fed often; once or twice a day.  If you’re not satisfied with the amount of sourness you get with your sourdough bread, increase the daily feeding schedule until you’re satisfied with the sour flavor.  You can then go back to a less rigorous feeding schedule.

• The mother sponge can be held in the refrigerator.  When the sponge is stored in the refrigerator, it is dormant or 'on hold’; it does not become more sour when stored in this way.  It may also separate during prolonged storage but this is normal.  The liquid on top, which may be clear to grayish in color, is alcohol and is a byproduct of the yeast’s fermentation activity.  It will evaporate during the baking process.  If there is liquid on top, you can either stir it in or pour it off before feeding.

• Even when stored in the refrigerator, the mother sponge needs to be fed at least once per week. Discard half of the total volume and replace with equal amounts of flour and water.  For example: discard one cup of sponge and replace with 1/2 cup of flour and 1/2 cup of warm water. Note: There are no scientific laws to the sourdough process. If the texture is off, go ahead and add flour to make it thicker, or water to thin it out. If it has been 24 hours, and there is no bubbling, or is lacking a sour smell or your loaf is not raising, give it more time. Things like weather, air quality, or other environmental variances can and will affect the process. If after four days, the sponge still looks inactive, it may need to be tossed. 

Using Your Sourdough Sponge:

Room Temperature Sponge 

• If you choose to leave your sourdough sponge at room temperature and feed often, you will find that, by leaving your mother sponge out of the fridge, it is always ready for a recipe and the waiting time is reduced.

• It is also good to leave out, so you get to know your sponge and its tendencies. If it seems to be getting too acidic, put it in the refrigerator; however, don’t forget to feed it once a week while in the refrigerator.

Refrigerated or Dormant Sponge

• Remove your sourdough from the refrigerator.  If there is separation, you may either stir the liquid in or pour it off and discard. 

• Measure out the required amount of sponge according to your recipe into a warm, 2-quart mixing bowl (we will call this the "baby sponge”).

• Feed the mother sponge the same amount (from equal parts of flour and water) that was removed for the recipe and allow it to sit in a warm area for 6-8 hours.  Then return the mother sponge to the refrigerator if you wish it to be dormant.

• Now add equal amounts of flour and warm water (85°F) to the baby sponge and mix well.  You need to double the volume of the baby sponge.  For example, if you placed 1 ½ cups of baby sponge called for into a bowl, add ¾ cup flour and ¾ cup water. The amount of water is slightly flexible.  Use only enough water to create a pancake batter texture. Cover the bowl lightly with plastic wrap and let your batter proof for 8-12 hours at 80-90°F.

• The baby sponge is ready to use in a recipe when its surface is bubbly and it has a strong, pungent, sour aroma.  If the aroma and flavor are not sour enough, repeat the feeding cycle again to increase acidity.  This will be necessary if  your starter has remained dormant for an extended amount of time without feeding.

• After measuring out the amount called for in the recipe again, return the remaining baby sponge to the mother sponge in the refrigerator and stir it in.

Sourdough Kit $39.95

OUT OF STOCK! Everything you need to start and maintain your own sourdough bakery for years to come. The new Deluxe Sourdough Bakery Kit includes our San Francisco Sourdough Starter with instructions and care information, a one and a half quart storage crock with snap-on lid to house your starter, a nylon whisk for mixing, linen lined bakery grade proofing basket used to shape loaves and create great crust, the French Bakers Blade used to add functional and decorative designs prior to baking, and the 32 page recipe book Baking with Sourdough filled with recipes for breads, biscuits and much more.

Goldrush Sourdough Starter $4.95

The Sourdough Starter (Saccharomyces exiguus and Lactobacillus San Francisco) is the secret to high quality, high nutrition great tasting baked goods. Commercial bread yeasts are processed, artificial substitutes for the real thing. A quality sourdough starter is a living, breathing thing. A single starter can last a lifetime with the proper care. With sourdough your breads, biscuits and muffins will rise higher, have better texture and taste fantastic.