Repeat at night before you go to bed (about 12 hours later), adding 50g more of each flour and water to the jar. 4. Use glass, ceramic or plastic, not metal. Cover and leave in a warm place for 12-24 hours until thickened. Make your starter. Place 225g of unbleached strong white bread flour in a bowl and add 350ml water and 125g of sourdough starter. The location you keep your starter in will determine how you maintain it. sourdough starters my world anyways. The starter is strong and active, but not quite ready. It is possible for your sourdough starter to go bad. Stir vigorously, making sure to scrape down the sides and incorporate everything. Recognizing the signs of a moldy sourdough starter is important for. The consistency of the mixture should be more like thick pancake batter than a lump of bread dough. Bread baking in a Dutch oven; 10 tips for new sourdough bakers; Make and freeze pie crust;A sourdough starter takes anywhere between 7 and 10 days to fully develop. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1. Allow the batter to set for 15 minutes. Sourdough fermentation typically occurs at temperatures between 75 ° F-82 ° F or 24 ° C-28 ° C. I keep my starter in a large 3/4 Liter Weck jar and. Add 1 scant cup (113g) flour and 1/2 cup (113g) lukewarm water to the 1/2 cup (113g) starter in the bowl. These measurements may vary from other baking conversion charts that you find, but they apply to all of the recipes on this website. To restart, crumble. Seal the jar and place it in the coldest area of the refrigerator. Leave it to grow and become active again 12 to 24 hours before using it in a recipe. For. On day one, mix one cup of flour and one cup filtered water. Bake for 30 to 40 minutes until it’s golden and sounds hollow when tapped. Yeast Breads Sourdough Starter Recipe Here's everything you need to know to get started on your starter. Guides in hand, the first thing that you’re going to need to make bread is a sourdough starter. About this item . Small Business . Check The Temperature. Cover and rise for 2-3 hours, or until doubled. black death. If it is too thick, add more water. Working with one portion of dough at a time, place on a piece of parchment paper. A starter stored in the fridge works just the same as if left on the counter. In the morning, mix in another 225g of flour and add 2–3 tsp of salt to the sponge. Remove approximately 3/4 to 1 cup of starter (use this starter in a baked item, give it to a neighbor, or throw it away. We’re doing twice a day feedings in the beginning to help strengthen the starter quickly. STEP 2. Cover the bowl; it shouldn’t be completely airtight but you also don’t want the starter drying out, so a kitchen towel isn’t suitable. Add 50 grams of organic bread flour and 50 grams of water to the starter mixture in the jar. Every 12 hours or so. In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined. This type of sourdough starter is generally 50% hydration or lower. A starter that is less than 12 months old will not have developed a full bodied flavor. It should hold its shape well. Sprinkle with additional flaky sea salt (optional). In the flour (and to an extent, the air in your kitchen), there is wild yeast that will become active in your starter. Method. Feed this 113g of starter with 113g each water and flour. You can add ⅛ to ¼ of a teaspoon of citric acid to your sourdough. Combine ½ cup (63 grams) of flour with ½ cup (118 grams) of water or juice in a clean jar and mix these ingredients until all of the flour is moistened. ⭐ Days 4+: Repeat the process from day 3 each day going forward. A sourdough starter is a live culture which you can use to leaven (rise) baked goods by adding a small amount to the dough. 8:00 pm: That evening mix the dough and let it rest at room temperature for 1 hour. larry. Let it sit out at room temp for around 12 hours. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. In reality, it’s very difficult to kill sourdough starter — especially through benign neglect. Store it in a warm, dry place for up to 2 days. A lot of people starting out use an equal volume of flour and water because it’s easy, but it's also a lot harder to tell when it’s ready, versus a starter that's a little stiffer: say, around. Stir well with small spatula, scrape down sides, and put the lid on loosely. Keep at room temperature, covered with a kitchen towel. Combine potatoes and water in a small stock pot or medium saucepan. Close the lid and mark the height of the starter with an elastic band or a permanent marker. If you're doing a standard single stage method, 75-78 F/24-25 C, erring on the lower end with whole grains to prevent overproofing. Mix until thoroughly combined. Simply wrap the container of starter in a towel and place it on top of the heating pad. This process begins by discarding well over half of the starter—all but about 80 grams. You can also explore. Sourdough refers both to bread, and to the starter used to make it. Stage 2. I maintain around 220g of starter each day, translating to 20g carryover ripe sourdough starter, 70g all-purpose flour, 30g whole rye flour, and 100g water. Just wait another day (or even two) until the first feeding. Stir the mixture. starter to clean jar, discard the rest. Finally, don’t miss out on these fantastic sourdough recipes: Simple No-Knead Sourdough Bread. Stir until everything is well combined. The issue is that some starters, especially those made with rye or whole wheat flour, can be ready for baking and not float, which is why we recommend the double volume test. (To calculate the weight of your starter, subtract the mass of a clean mason jar from the mass of the one holding your starter. Let sit for 24 hours at room temperature. Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add 113g (a scant 1 cup) King Arthur Unbleached All-Purpose Flour and 113g (1/2 cup) water to the 113g starter. Mix well. Choose “NOT FROZEN” for a room-temperature sourdough starter. A daily feed is adequate for bringing your sourdough starter back to life after a liquid meltdown, but some bakers will opt for two feedings per day to. In the evening, take out 1 cup of the starter to use in a. Use the right flour to water ratio. Set aside the fed starter for 12 hours, then feed it again using a fresh clean jar, combine 50g starter, 50g water and 50g flour. This ratio will ensure that your sourdough starter has adequate food whilst it's in the fridge. This sourdough style bread recipe is easy make and taste like a real sourdough bread but without the sourdough starter. Add flour, sugar and salt to bowl; stir to. How to Make Sourdough Starter. (A ratio of 1:1:1. Most commonly, the issue here has to do with temperature ( which is very important ). Day 2 - Feed your starter 40 grams of flour and 40 grams of water. You can ask a friend to borrow some of theirs, but it's super easy to make your ow. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen. Stir in the milk and then the yeast mixture. You can ask a friend to borrow some of theirs, but it's super easy to make your ow. The more mature your sourdough starter is, the. Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease. Day 3 – 6 Stir the starter and discard all but 25 grams of the starter. For new sourdough bakers this might be a little too much information at once, so. Sourdoughs International is a family business dedicated to the resurgence of authentic sourdoughs. Day 1. Descended from a starter that’s been lovingly nurtured here in New England since the 1700s, our starter has helped generations of bakers make wonderful bread with this same bit of bubbling brew. Leave the container on the counter in a warm area for 12 hours then repeat exactly. To the 50g of sourdough starter, add 50g of flour and 50g of water. If you didn’t measure exactly and it is too dry, add just a tiny bit more water until the consistency is more wet. Grab a large (4 quart or so) container you won’t mind dedicating to your starter for a week or more. see notes, can be reduced. Day 2 – No discard. This was the original form of rising bread used throughout human history, until the discovery of commercial yeast in the mid-19th century. Combine the reserved starter with 2 oz (56g) all purpose flour and 2 oz (56g) room temp water. Method. Spread starter in a thin layer on a cookie sheet lined with parchment paper. ‘Sourdough starter’ is the ‘yeast element’ used for making sourdough loaves, it’s what gives sourdough it’s great flavour and all those gorgeous holes. Stir, cover lightly, let rest for a few hours, then place the container back in the fridge. Put the lid back on and bake, covered for 20 to 25 minutes. Step 1: Mix. Walnut and Rye Sourdough Bread. As pizza dough cooking time increases, so does the crust's crispness (until it burns, of course). Bread baking in a Dutch oven; 10 tips for new sourdough bakers; Make and freeze pie crust;Par-Bake the Pizza Crust. A five-day baking cycle feeds the starter every day and uses the resulting mixture to bake a loaf or two of. Cover loosely with plastic wrap and allow it to stand until bubbly. If your oven has a convection fan, put the tray of starter in the cool oven to air dry (oven off, fan on). Day 3: After another 24 hours, check for bubbles. Sourdough contains less. Mix until smooth and cover. Step 6: On the morning of the 5th day, you will feed the starter. Taste: Sweet & Rich. As I mentioned above, my best sourdough recipe is an extremely high hydration. People with celiac disease, or intolerance to dietary gluten, may soon have more food options, thanks to an unlikely source: sourdough bread. Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity. Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Balancing Your Starter: Feed your starter 1:1:1 and bring it back to the float test. This sourdough starter contains naturally occurring wild yeast, friendly Lactobacillus bacteria and organic wheat flour ; THE ONLY SOURDOUGH STARTER MIX YOU'LL EVER NEED: With regular feeding and proper care, your fresh starter sourdough can be used indefinitely to make homemade artisan bread, muffins, cakes, and more Sourdough starter troubleshooting: points to remember. Cover the jar with a coffee filter and secure it with a rubber band and place the jar in a warm place in your house. Sourdough Pizza Bases. If you aren’t seeing any action after another 12 hours, discard most of it, and add more flour and water (equal parts), stir, and wait. Weigh out 4 oz (112g) of the starter and discard the rest. Add 50g of warm water and stir it together until the starter is completely covered and coated by the water. To the warm milk, add the active sourdough starter, salt, and sugar. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has. If this is your first time working with this recipe, reduce the total water or hold water back during mixing to ensure your dough can handle the addition. The starter is made simply by exposing flour and water to the natural microorganisms in the air and in the flour. Set aside. Baking the Bread. Ensure all the dough has been wet through. This means that you feed one part sourdough starter to 2 parts flour and 2 parts water. Throw out your starter and start over if it shows visible signs of mold, or an orange or pink tint/streak. Let rise at room temperature (covered or airtight) ideally 75+ F, until bubbly, active and double in size (2-12 hrs. Reserve potatoes for another use. Try a reusable bowl cover or plastic wrap. Directions: Grease 8½” X 4½” bread pan with coconut oil or the oil of your choice. Mix well. Saturday. You can perform a float test to check if your starter is ready. If you're using a young sourdough starter, there's always a chance that it's just not quite ready to bake with and will cause your dough to be too wet and sticky. This yeast produces lactic acid, the source of. Sourdough starters are often referred to as a percentage ‘hydration’, for example 100% hydration sourdough starter. If you notice a layer of liquid (hooch) on the bottom of the jar, stir this in before discarding. 9:30 pm: Perform a second set of stretches and folds. Keeping it in your microwave or oven with the light turned on. Stir vigorously until combined; it might look like a sticky, thick dough. Bake the bread for 25 to 30 minutes, until it's golden brown and its internal temperature is about 200°F on a digital thermometer. Instructions. Place the dough in the pans, cover, and let rest for 15 minutes. Perfect to make ahead and freeze for busy mornings! Sourdough Banana Nut Muffins. Process. It is made from a sourdough ‘starter culture’ which is maintained, portioned, and shared among bread bakers around the world. Some of the most popular and efficient ways to keep an active sourdough starter warm include: Feeding starter with warm water. Cover; place in a warm area, 70°-85°F, for 8-12 hours. The smell is caused by the acid produced by the bacteria living in the starter. sammy (gf) san francisco. The percentage indicates the hydration of the flour in the starter. Leave the container out at room temperature (at least 70 degrees. Say your chosen recipe calls for 100g of starter (a scant 1/2 cup). Adding Lukewarm Water to the Starter and Vegetable Oil. 1790 Gallon Glass Jar (2-Pack) Amazon. Store the sourdough pop tarts in an airtight container at room temperature for 3 days or in the fridge for 6 days. 5. Improper storage, contamination, and irregular feeding can cause mold in sourdough starter. Scoop that 100g for the bread dough into your mixing bowl. Once it has been left unfed for long enough, it will have died. Repeat at night before you go to bed (about 12 hours later), adding 50g more of each flour and water to the jar. It's important to note that the readiness of a sourdough starter can vary based on factors such as temperature. Make sure sourdough starter has been well feed. Stir until combined. Place the starter. It takes time to develop, but the result is a unique and delicious ingredient that can be used to make homemade bread without commercial. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. photo source: globalnews. However, this doesn’t mean that fermentation will not occur outside of these temperatures. Measure out 113g (1/2 cup) of the starter; discard the rest (or bake something with it). 420 g = 1 ¾ cups. All-purpose flour is commonly used in sourdough starter, but other flours will work, too. If you need to skip a feeding, put your starter in the fridge. Learn how to make your own sourdough starter from scratch!We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and. Stir until everything is well combined. Cut the dough in two pieces, and refrigerate for a half hour or up to a day. Shape the dough and place proofing baskets in the fridge overnight. We’re doing twice a day feedings in the beginning to help strengthen the starter quickly. Making a sourdough starter (sometimes also called a mother, a sponge, or a levain in French) requires just two ingredients: flour and water. To produce enough starter for baking, we take some portion of the original culture (say, 30 grams) and feed it at least 1:1:1 (starter to flour to water), which gives 90 grams of mature starter to work with. Add ½ cup of water and ½ cup of flour to your vessel of choice. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Combine the starter, water, and olive oil in a large bowl. Discard any remaining starter. Day 1 – The Start. Shop products from small business brands sold in Amazon’s store. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. The next day transfer 25 grams to a new jar and feed with 100 grams of water and 100 grams of flour. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Read More. In a plastic or glass container, combine the flour and water. The idea of a sourdough starter—a live culture of wild yeasts that you feed, using it to "start" breads—can seem intimidating. Day 1: Combine ½ cup of gluten-free flour and ½ cup spring water in a container that’s big enough for you to add to later. Quickbreads like Whole Wheat Banana Bread and Beer Bread can also be made without instant yeast. Replace it with same amount (3/4 to 1 cup) of warm water (105 to 115 degrees F. If it floats, it indicates that the starter is sufficiently active and ready for use. It’s ideal to use a sourdough starter that’s been in the fridge for two days or less, as you won’t have to worry about bringing it to room temperature. Make sure the container is large enough to hold your starter as it grows; we recommend at. Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour. This Rye Sourdough Starter is a what is referred to in the sourdough world as a 100% hydration starter. Cover with the lid of the jar, or a piece of plastic wrap secured around the top with a rubber band. Use a clean spatula to scrape the sides of the jar down to clean. Since the liquid on top of your sourdough starter is directly caused by negligent feeding, the best thing to do is to stick to a regular feeding schedule. Don’t get me wrong, this stoneware canister is just absolutely gorgeous. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product. Mix on low about 30 seconds, or just to combine dry ingredients. Add 25 grams flour and 25 grams water. Combine 113g (a generous 1 cup) pumpernickel or 113g (1 cup) whole wheat flour with 113g (1/2 cup) room-temperature (68°F-70°F) water in a non-reactive container. This will mean that your starter will become runny and watery. With wood-fired pizza, I like to cook at around 600°F (315°C) and in a home oven at around 550°F (290°C). Measure out 113g (1/2 cup) of the starter; discard the rest (or bake something with it). Ideally, you should use between 1 - 2%. This was the original form of rising bread used throughout human history, until the discovery of commercial yeast in the mid-19th century. Mix the water & flour together in the jar, pop the lid on loosely (or a piece of paper towel & elastic band). Too cold and your starter won't rise. How to Make Truly Sour Sourdough Bread. 100g. Once a week, remove your sourdough starter from the fridge, pour into a bowl and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. sally. Make sure that the butter is spread evenly, but not too heavily. Mix 100g strong white bread flour and 100g dark rye flour together in a bowl. Feed it again, even if you have to discard 2/3 to do so, before you make a loaf of bread. In the former situation, feed the starter 50g water and 60g flour without discarding (to promote lowering the pH). 150 grams of whole milk, room temperature. Place a lid on the jar and place the sourdough starter in the refrigerator. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. 350 g = 1 ⅓ cups + 2 tablespoons. beast. Discard remaining starter; clean and, if desired, sterilize used container. Both natural and commercial yeast produce carbon dioxide, which helps dough rise. Stir, and scrape down. Using a yoghurt maker or instant pot. When it's time to bake, remove the starter and allow it to warm up. 11. When the bacteria have consumed all the sugar in the starter the smell will intensify. ) Discard the rest. Once a week, take it out, and feed it. In a medium bowl, whisk together the sourdough starter discard, sugar, baking soda, and salt. Refrigerator storage: Feed once a week. He cultivated the yeast for a week using unfiltered olive oil, hand-milled barley and einkorn, one of the earliest forms of wheat, until he had a starter, like that used to make sourdough bread. read more. Prevent your screen from going dark. Week 2 and Beyond. Your sourdough starter is resilient. Remove from the bowl and knead by hand. Wide mouth jars are best for growing, feeding and maintaining sourdough starter. Again, it should feel like a thick paste. Add ½ cup (60 gr) of all-purpose white flour. Stir until everything is well combined. Combine together flour, sourdough starter, butter or oil, salt, and herbs until in comes together into a ball. Place the dough, seam side up, in the bowl or proving basket, cover with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size. Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Let sit 24 hours. Day 2 - Feed your starter 40 grams of flour and 40 grams of water. Remove from the pan and cool on a wire rack (so the underside does not steam) for at least 30 minutes. Mix well and cook immediately while the soda is active. In a separate medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Once sourdough is refrigerated and you are ready to bake again, take the starter out of refrigerator for 24 hours before you are ready to bake so it can activate again. Both natural and. Sourdough starter problems can arise at any time when establishing a sourdough starter. 3. Unlike regular yeasted bread, sourdough relies on a long slow fermentation. Put them in the freezer for 20-30 minutes before the water bath. For pre-digestion of the grains through fermentation, discarded sourdough can be used as well as fresh starter. Into the small bowl with the starter, add 30 grams (1/4 cup) of flour and 30 grams (about 2 tablespoons) of water. This expert-approved guide will walk you through. To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. To revive, mix with water and let sit for 6. The solution: keep it warm. Let sit for 24 hours at room temperature. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Instructions. Too warm and your sourdough starter will use the flour and water you feed it too quickly. If measuring by volume, add more water to thin out the texture if needed. Remove the bread from the oven, and cool it on a rack. Gluten-Free Bread Flour NEW! Fresh Sourdough Starter and Glass Sourdough Crock Set; Baking Parchment Paper; Popular in blog. Sourdough discard pancakes: Making pancakes and waffles is an easy, go-to way to use up discarded starter. 30g flour (in this case I’m using 15g organic rye flour and 15g organic white flour) 30g water (preferably filtered and room temperature – not straight from the tap) Weigh the flour and water, and combine them in the container. Don’t use metal bowls or utensils for sourdough), mix together the flour and sugar with a wooden spoon. If it doesn't, repeat step 4 every 12 hours until it does. The next day, an hour or two before you are ready to begin baking, remove your starter. Feed your starter daily and let it grow for a few. Add dry ingredients to wet ingredients. However, a 12 month old starter can bring just as a robust flavor as a 20 year old starter. Giving an estimated time is good enough, but if. For both budding and serious sourdough bakers, the Cambro 2-Quart Translucent Round Container will be a perfect home for your starter. After feeding, we would leave a starter at room. Say your chosen recipe calls for 100g of starter (a scant 1/2 cup). Stage 1. Weigh 4 ounces. . In a separate medium bowl, whisk eggs and 1/2 cup milk until well combined. Stir well until all the flour is. Say you have 120g of starter in your jar. Step Three (Days 3-7, Feeding and Discarding) to a clean bowl add 50 grams sourdough starter mixture from the previous day, 50 grams of organic sprouted rye flour and 100 grams of water. After 3 days the mix should start to smell quite sweet, a bit like cider. Mix the water & flour together in the jar, pop the lid on loosely (or a piece of paper towel & elastic band). cheesecloth) and leave the mixture on the counter for 24 hours. Once a week, remove your sourdough starter from the fridge, pour into a bowl and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. Weigh 4 ounces (3/4 cup + 2 tablespoons) all-purpose flour. ) Next, add 100 grams of water and 100 grams of flour to the starter. This tender and moist coffee cake takes under an hour from start to finish, making it a perfect sweet treat for brunch or afternoon tea. Leave it to grow and become active again 12 to 24 hours before using it in a recipe. Stir to combine until no dry flour is visible. Divide the dough in half and shape each piece into 2 round pizza disks about 12 inches in diameter. Cover with towel, mark your jar at the top of where your mixture starts. Leave the tray uncovered, but away from animal hair or dust if possible. Stir until combined. At around 9:00 pm, take the active starter out of the refrigerator. frontier. Place it in refrigerator. To air dry starter, place it in a cool and dry location that has good airflow. Sourdough Starter Too Young. The issue is that some starters, especially those made with rye or whole wheat flour, can be ready for baking and not float, which is why we recommend the double volume test. These jars are made from durable glass that makes cleanup easy, either by hand or in the dishwasher. . Stir together until an even paste forms. Here’s our simple guide to starting and maintaining a sourdough starter, with tips and tricks for mastering the first stage of sourdough bread. Let stand in warm place for 5 days, stirring 2 to 3 times each day. Tending to a sourdough starter requires patience and diligence, but the end result is worth the time! Promise! Day 1: In a quart sized jar, add the cup of flour. ) Discard the rest. Sourdough bread is an ancient fermented food that has sustained humans around the world for thousands of years. 5. Cover it with a lid and allow the mixture to sit for one hour at room temperature. Same-Day Method. It may take up to 12 hours in some cases, especially in lower temperatures. Then add in 1 cup of starter and ½ cup of vegetable oil. Feed your starter once a month. Failed float tests generally indicate the following: Your sourdough starter is too young and not strong enough for bread baking. On day 3, transfer the starter to a clean bowl. $69. Store the bread for a few days at room temperature, wrapped loosely in plastic; freeze for longer storage. Making the starter: In a clean jar, weigh out 50 grams each of whole wheat flour and water. Here's the starter after its 12-hour rest. If the top “skin” dries out, remove and discard and also. Stir with a wooden spoon until well combined and the consistency of pancake batter. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter. Step 1 In a wide-mouth jar, stir together all ingredients until well combined. Mix the dough in the afternoon and bulk ferment in the afternoon/ evening. When the starter is hungry, assess if it barely expanded or if it came close to doubling. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Combine ½ cup (63 grams) of flour with ½ cup (118 grams) of water or juice in a clean jar and mix these ingredients until all of the flour is moistened. Days 4-7: Repeat Day 3, but twice a day/12 hours apart. 1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter) 2 large eggs; 1 cup (240 ml) milk, plus more as needed; 3 tbsp. In the work-bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar and yeast. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Mix until smooth, cover, and place in the same warm spot for another 24 hours. Instructions. Simply cook it in a hot, greased skillet as you would other pancakes. Can I use a different flour instead? Sourdough starter is a combination of water and flour which, when mixed together, grows wild yeast, produces organic acids, and attracts friendly bacteria. Let's do the float test.