I was stoked to trade a scoby for some heritage sourdough starter from 1907!
As I use home milled flour (read more about flour) I tweaked the original recipe.
1/2c sourdough starter
1 3/4c warm water
4 c home milled flour ( I use a mix of spelt, buckwheat, rye, oat)
¼ c psyllium husk flakes or 2 tsp powder
2 tsp Himalayan salt
2 T organic black strap molasses
2 T flax seed
when your starter has been fed and has doubled in size and bubbly it is ready to use!
- dissolve & mix, breaking up starter clumps with hands in the warm water. (I like to add the psyllium husk flakes, molasses & salt to the water-starter mix, though if you add powder it will be lumpy, so I throw it all into the blender before mixing with the flour).
- stir in wet ingredients into home milled flour in large mixing bowl, setting aside 1 cup of flour to be kneaded in.
- the dough should be slightly sticky.
- knead dough on floured board 5-10 minutes using the flour set aside.
- place formed loaf on a lightly greased cooking tray, or cast iron pot & cover with damp cloth, let rise overnight. ( I like to put the covered bread in a cold oven with 1/2c water beside the pan and let rise overnight).
- Bake 50 minutes at 400f until the crust sounds hollow when you tap it.
- Cool on cooling rack.
As I like to keep the bread fresh I slice it and freeze it on cooling racks until firm, then store in an old coffee bag or Tupperware.
Sometimes I have enough sourdough starter for another batch but don’t have the time to do 2 batches at once. I found out that I can put the bubbly sourdough starter back in the fridge overnight and use it cold the next day. The bread rises just as well using cold starter!