Sourdough Starters are a mystery that is being studied in modern times. As they had almost disappeared for over 150 years. Prior to Brewers Yeast, there were only Sourdough Starters for baking bread. Now, a large number of folks have starters at home but tend to wonder.... what is happening inside of there. Why is it overly active one day and not the other? Is it dead? Is it dormant? Can I make it Less Sour?

The one thing that is a missed opportunity though with Sourdough Starters is... flavor. You can manipulate your starter in many occasions to fit the flavor needs for that particular bake. It's not just a leavening agent, but a large contribution to flavor. Why not, then, take full advantage of it and play around with it?

Who is this Class for?

This Class is mainly for beginners, but not limited to them. It's for all ranges who may already have a starter, but are curious as to its behavior and understanding some of the things that can be done to change its flavor profile.

Why is this class useful?

It'll help provide the inner workings of a Sourdough Starter without it being overly scientific. Understanding what contributes to the changes one might observe and its causes

Materials:

- Jar with a loose lid and a rubber band (to use as a marker)
- Water
- Flour (Whole grain flour recommended)
- Digital Scale
- Spatula (Straight sided with a bit of a curve recommended)
- Spoon

Highlights:

Understanding why certain steps exist and what they really do
Your starter is unique to your kitchen and its environment
Once you understand what's going on you can then feel much more confident about your starter and change flavor profiles as desired when baking.

What are we covering?

Steps required for creating a Sourdough Starter
Why a 2 week process is recommended to ensure a strong and healthy starter
Understanding the difference between whole grain flour and bread flour for initial feedings
Comparing three different Sourdough Starters used for baking bread
Comparing between a young starter alongside a well established and a mature starter
Storing your Sourdough Starter when not baking often

Hyedie Hashimoto

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