Fido – Our Sourdough Starter
Our latest addition to the family is Fido, pronounced Fi-Dough. Hint, hint. Fido is not a dog. Fido is my new sourdough starter. One of my favourite websites, King Arthur Flour, had an excellent article on setting a new years resolution of starting your own sourdough starter. This is a resolution I could get into.
- How to Make Sourdough Starter – OnBreadAlone directions
- How to make your own sourdough starter: the path to great bread
- Maintaining your sourdough starter: food, water, and time
- Ripe Sourdough Starter – Flourish
- Rustic Sourdough Bread
- King Arthur Flour – Sourdough Guide
- Putting your sourdough starter on hold
- Handy sourdough tips
On Bread Alone directions
King Arthur Flour directions
First I needed a home for Fido – a jar. You do not want an air tight lid. The jar needs to breath. Many people use an open mouth jar and rubber band on a piece of cloth. I found this jar at the grocery store. The lid just sits on top. Looks like it is designed as a small cookie jar. Perfect. A good cleaning at home and we were ready.
To build a starter you need a flour and water. The water should not be chlorinated. I live in the country and used filtered water from our reverse osmosis system. The best first flour a whole grain. A friend brought me some heritage whole grain flour from Upper Canada Village. I took a cup (125 g) of the heritage flour and added about 150g water. Heritage flour needs more water. The rule of thumb for sourdough is equal weights of flour and water.
I had bubbling and growth from the next day. I fed Fido by adding 125 g all purpose flour and 125 g water. This is the only feeding where you just add to the jar.
The jar empty weighs 1,050 grams. I add 125 g flour and 125 g water. Then the next day added another 125+125 flour/water. Now the total is 1,050g + 250g + 250g for a total of 1,550 g. To feed you weight the jar, remove one half of the starter, add 125/125 flour/water and stir.
- Jar before feeding: 1,550 g
- Remove 1/2 of starter
- 1,300 g (1,550 – 250)
- Add 125 g flour and 125 g water
- Final weight: 1,550 g
You can see from the Jan 7 photo, the dough is white now. While the original flour was heritage whole grain, all feedings have been with all purpose. The starter has a pleasant sweet odour. No hints of sournesses. I have been religious about my twice a day feedings to keep the sourness down.
After a week in the fridge
On Friday Jan 13 I fed Fido then put the jar in the fridge. One week later, Jan 20, I pulled out the jar. The starter had a sour smell as alcohol was visible on the edges. I stirred it up with a soft spatula then fed it by removing 250g and adding 125g flour and 125g water. Back to the fridge. Next Friday I am going to remove it in the morning, add 250g flour/water, then let it warm for 4 hours. Then I will pull off 250g and dry as described in the article Putting your sourdough starter on hold. The balance will go back in the fridge.