Dried Sourdough Starter
Baby Duck Ranch Dried Sourdough Starter
.5 oz - enough for 2 batches
Home made sour dough bread starter, dried from live starter. Rehydrate process takes 4 days. Directions on the label. Always use bottled water and unbleached all purpose flour.
Once rehydrated according to directions, 64 grams (about 1/2 cup) of the starter can be put into almost any baked good. Besides bread and pizza dough, try cakes, cookies, sweet breads like banana, etc.
Ingredients: Rye flour, unbleached bread flour
Day 1: In a pinch bowl, soak 1 ½ teaspoons dried starter in 1 Tablespoon lukewarm purified or spring water for a few minutes to soften. (DO NOT USE TAP WATER for any of these instructions. It will kill your starter.) Then stir in 1 Tablespoon of unbleached all-purpose or bread flour, cover with plastic wrap and let sit at room temperature for 24 hours.
Day 2: To the above mix, stir in 1 Tablespoon of UNBLEACHED AP flour and 2 teaspoons of bottled water and let it continue to sit covered as before for another 24 hours.
Day 3: Stir in 1 more Tablespoon of flour and just 1 teaspoon of water this time. Within the next 12 to 24 hours you will likely start to see some bubbling action of fermentation. The warmer the room, the faster the activation. If there is no bubbling, add a pinch of white sugar. Day 4 (12-24 hours later): Transfer your activated starter to a tall glass jar and stir in 1/3 cup flour and 1/4 cup of water. Within about 12 hours you should have a lively, spongy starter. Continue to build the starter with once or twice daily feedings until you have a sufficient quantity to use for baking. You may double or triple the quantity of starter with each feeding. Feeding with approximately equal weights of flour and water (vs. equal volumes) will result in a good starter consistency. Keep in warm dry place (but not HOT oven/ stove), in sight so it does not get forgotten. If it doesn’t get fed daily, it will grow mold. Packet contains enough starter for 2 batches.
Baby Duck Ranch Dried Sourdough Starter
.5 oz - enough for 2 batches
Home made sour dough bread starter, dried from live starter. Rehydrate process takes 4 days. Directions on the label. Always use bottled water and unbleached all purpose flour.
Once rehydrated according to directions, 64 grams (about 1/2 cup) of the starter can be put into almost any baked good. Besides bread and pizza dough, try cakes, cookies, sweet breads like banana, etc.
Ingredients: Rye flour, unbleached bread flour
Day 1: In a pinch bowl, soak 1 ½ teaspoons dried starter in 1 Tablespoon lukewarm purified or spring water for a few minutes to soften. (DO NOT USE TAP WATER for any of these instructions. It will kill your starter.) Then stir in 1 Tablespoon of unbleached all-purpose or bread flour, cover with plastic wrap and let sit at room temperature for 24 hours.
Day 2: To the above mix, stir in 1 Tablespoon of UNBLEACHED AP flour and 2 teaspoons of bottled water and let it continue to sit covered as before for another 24 hours.
Day 3: Stir in 1 more Tablespoon of flour and just 1 teaspoon of water this time. Within the next 12 to 24 hours you will likely start to see some bubbling action of fermentation. The warmer the room, the faster the activation. If there is no bubbling, add a pinch of white sugar. Day 4 (12-24 hours later): Transfer your activated starter to a tall glass jar and stir in 1/3 cup flour and 1/4 cup of water. Within about 12 hours you should have a lively, spongy starter. Continue to build the starter with once or twice daily feedings until you have a sufficient quantity to use for baking. You may double or triple the quantity of starter with each feeding. Feeding with approximately equal weights of flour and water (vs. equal volumes) will result in a good starter consistency. Keep in warm dry place (but not HOT oven/ stove), in sight so it does not get forgotten. If it doesn’t get fed daily, it will grow mold. Packet contains enough starter for 2 batches.
Baby Duck Ranch Dried Sourdough Starter
.5 oz - enough for 2 batches
Home made sour dough bread starter, dried from live starter. Rehydrate process takes 4 days. Directions on the label. Always use bottled water and unbleached all purpose flour.
Once rehydrated according to directions, 64 grams (about 1/2 cup) of the starter can be put into almost any baked good. Besides bread and pizza dough, try cakes, cookies, sweet breads like banana, etc.
Ingredients: Rye flour, unbleached bread flour
Day 1: In a pinch bowl, soak 1 ½ teaspoons dried starter in 1 Tablespoon lukewarm purified or spring water for a few minutes to soften. (DO NOT USE TAP WATER for any of these instructions. It will kill your starter.) Then stir in 1 Tablespoon of unbleached all-purpose or bread flour, cover with plastic wrap and let sit at room temperature for 24 hours.
Day 2: To the above mix, stir in 1 Tablespoon of UNBLEACHED AP flour and 2 teaspoons of bottled water and let it continue to sit covered as before for another 24 hours.
Day 3: Stir in 1 more Tablespoon of flour and just 1 teaspoon of water this time. Within the next 12 to 24 hours you will likely start to see some bubbling action of fermentation. The warmer the room, the faster the activation. If there is no bubbling, add a pinch of white sugar. Day 4 (12-24 hours later): Transfer your activated starter to a tall glass jar and stir in 1/3 cup flour and 1/4 cup of water. Within about 12 hours you should have a lively, spongy starter. Continue to build the starter with once or twice daily feedings until you have a sufficient quantity to use for baking. You may double or triple the quantity of starter with each feeding. Feeding with approximately equal weights of flour and water (vs. equal volumes) will result in a good starter consistency. Keep in warm dry place (but not HOT oven/ stove), in sight so it does not get forgotten. If it doesn’t get fed daily, it will grow mold. Packet contains enough starter for 2 batches.
You can put sourdough starter in almost any baked good from bread to brownies to pie crust to cinnamon rolls to biscuits to pancakes to banana bread! See “Tiny Kitchen Banana Bread” below.
This video was made close to 2 years ago when the Covid Sourdough Craze first started. It was made before I bought a gimbal for video, so moving camera footage in sections isn't the best. The video was also edited in an inferior editing software, although it did have pretty cool transitions. It may not be up to Tiny Kitchen's filming standards of now, but it is still entertaining and educational. Those of you from San Diego will recognize our tiny kitchen at that time in South Park. Our tiny kitchen is now located in Castle Pines, CO. Enjoy and thanks for watching! Also try our products on www.babyduckranch.com or https://www.etsy.com/shop/BabyDuckRanch?ele=shop_open (Prices and shipping rates vary between the two online stores.)
