New year, new sourdough starter! If you are looking for an excuse to get a sourdough starter going, let me tell you about "mini starters". Did you know you can make a small batch of sourdough starter that takes up less room, becomes active quicker and requires less discard per feeding? I learned this late last year, after thinking all this time that starters had to be made in larger batches. So now I have this little batch of starter that's served us well for the past 6 months.
The mini starter has opened up a new world, because my old large batch starter was just too much. I was a slave to the discard and we couldn't keep up with all the loaves of bread. This is just the right size for making one big beautiful loaf of sourdough at a time or using the discard to make several.
Making a Mini Batch Sourdough Starter
To make a mini batch or small batch sourdough, here's what you do. Or maybe I should phrase that "how I did it" since I'm not a professional bread maker, but rather a home baker who now makes really good sourdough. This is what worked for me.
- Start with a 16 oz wide mouth jar. Make sure to weigh it because this makes feeding so much easier down the line. Add ½ cup of flour (60 grams) and a little over ¼ cup of water (60 grams). For the flour, I used a mix of whole wheat and bread flour, but using only bread or AP is fine too.
- Mix the flour and water together in the jar and let it stand for 24 hours. I covered mine with an inverted coffee filter secured with a rubber band. This keeps it clean and allows it to breathe.
- On day two, discard all but 60 grams of starter and add 60 more grams of flour and 60 more grams of water. Stir well, cover and repeat -- discarding and feeding every day for about 2 more days or until mixture is bubbly and active.
- Once bubbly and active, you can use the bubbly sourdough itself or the discard. The discard can be used right away or collected over several days.
Sourdough Starter vs. Discard
Sourdough starter can be used as a yeast replacement. A small amount of starter and a long two day fermentation should give you a traditional, tangy flavored sourdough. The starter you discard doesn't have much leavening action, but it adds that tangy flavor and to yeast breads, chocolate chip cookies and cakes. I find myself using the discard more often than the starter itself, but I guess that's not unusual.
Take a Break From Starter Care
Even small batch starters need feeding, but if you get tired of caring for it, you can put it in the refrigerator and let it go dormant until you feel more nurturing. The one in this photo had been in the refrigerator for a month or so. I revived it by skimming off some goop, stirring lightly and transferring 60 grams of it to a fresh, clean jar. I then fed it with 60 more grams of flour and 60 grams of water and we were back in action in 48 hours.
Here's the recipe for the mini starter. Now that it's here, I'll post some more recipes that use sourdough starter.
Recipe
Sourdough Starter
Equipment
- 1 wide mouth jar (16-20 oz)
Ingredients
- ¼ cup whole wheat flour or bread flour (30 grams)
- ¼ cup bread flour (30 grams)
- ¼ cup purified water (bottled water) (60 grams)
Instructions
- Weigh your jar and jot down the weight in ounces or grams. The jar I use weighs about 10.3 oz or 290 grams.
- Put flour in the jar, then pour in the water and stir with a long spoon or butter knife. Wipe the rim of the jar clean. The jar plus the starter should weigh 290 (jar), flour (60) and water (60) so about 410 grams. Doesn't have to be precise, but knowing the weight of the jar helps make discarding easier down the line.
- Cover the top with an inverted coffee filter and secure with a rubber band. Let stand overnight.
- The next day, give it a stir and discard all but 60 grams. So if your jar and everything in it weighs 410 grams, just pour out 60 grams. After you've discarded 60 grams of starter, add 60 grams more of flour and 60 grams of purified water. Stir well and cover with the coffee filter.
- Every day for the next 4 days, discard all but 60 grams, then feed with 60 grams of flour and 60 grams bottled water, stirring well each time.
- When the sourdough is active and bubbly, use what you need for a recipe (usually between 60 and 120 grams), keeping 60 to 80 grams behind. Feed twice a week with 60 grams flour and 60 grams of water.
Anna says
You are the one who inspired me to make a new starter, Sue. Maybe I'll name it after you. I made it about 6 months ago but never named it.
Sue K says
That’s basically what I do too and I’m just about to use some ‘active starter’ to make some bread. There are a lot of confusing terms with sourdough in my opinion so I think it’s important to remember that is an age old way to leaven bread and was used by people long before recipes were written down. It’s good to figure out what works for you!
I am not an expert at all but I too can make a pretty decent loaf of sourdough that doesn’t cost $7 or up!