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    Starter: The Chef Sourdough Starter


    Source of Recipe


    Dan Leader

    List of Ingredients




    DAY 1
    3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
    1/2 cup (4 fluid ounces) spring water
    Pinch (less than 1/16 teaspoon) moist yeast or dry yeast


    DAY 2
    3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
    1/2 cup (4 fluid ounces) spring water


    DAY 3
    3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
    1/2 cup (4 fluid ounces) spring water

    Recipe



    Day 1: Combine the flour, water, and yeast in a tall 2 to 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70 degree) place for 24 hours.

    Day 2: The chef should have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary.

    Scrape down the sides, cover and place in a moderate (70 degree) draft-free place for 24 hours. Day 3: It will have almost doubled in volume and be quite bubbly. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flourís absorption level is high). With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degree) draft-free place for 24 hours.

    It should now be loose in texture, like a pancake batter. It will have doubled in volume from the last addition of flour and water. The chef may rise and fall, but as long as it doubles at some point during this last period, itís fine. You now have a fully ripe chef ready to transform into a levain. If you donít want to make the levain immediately, the chef can be refrigerated for up to 3 days.

 

 

 

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