Authentic German Sourdough Starter by Annabelle’s Lair

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Authentic German Sourdough Starter
Submitted by Annabelle's Lair on July 29, 2013 at 12:36 pm

Starter can be used for German Sourdough Beer Bread, German Greybread, Kamut Sourdough with Hazelnuts, German Pumpkin Seed Sourdough, German Rye Bread, German Sourdough Bread, and German Walnut Sourdough Bread.

Source: Woodlandgardner "Ulrich"

To begin starter: 1:1 ratio
1/2 cup all purpose flour or rye or whole wheat
1/4-1/2 cup water

To refresh starter: 1:1 ratio
1/2 cup flour
1/4-1/2 cup water

To begin starter mix 1/2 cup flour with 1/2 cup water to make a paste.

Cover the starter with plastic food wrap and let sit on counter at room temperature. Repeat these steps daily for 14 days. By day 7 one should see bubbling / smell sour odor.

If you plan to use sourdough before 14 days then supplement recipe with yeast in order to get full rising power.

After 14 days, put the sourdough covered in fridge and refresh weekly or as needed.

comments
Submitted by rjd1247 on Tue, 2013-09-24 11:56.
How much flour and water is used to start this and how much is used to refresh it? Is it refreshed every day for seven days before using? This is not clear.

Submitted by Annabelle's Lair on Tue, 2014-10-14 11:03.
I use 1/2 cup flour and just enough water to make a paste.
Cover the sourdough with plastic food wrap and let sit on counter at room temp. Repeat this step every day for 14 days.
Note: By the 7th day you should see bubbling and the starter should smell very sour.
If you plan to use the starter before 14 days then supplement with yeast.

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