Sourdough Starter

Learn how to make the perfect starter for your Sourdough! If you'd like to make a starter during the class, please bring the following:

INGREDIENTS 

• 1/2 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour or rye flour
• 1/2 cup tap water

Please combine the flours in a jar before class begins. You'll use some of this in class and some later to feed your starter.

TOOLS 

• Kitchen scale (or one-cup measuring cup and measuring spoons if you don't have a scale)
• Small glass jar that can hold about two cups or another container to store your starter in, preferably something wide-mouth and shallow to make removing starter easy
• Fork for mixing
• Scraping spatula (nice to have but don’t worry if you don’t have one)
• A towel to wipe your hands

NOTES 

If you don't have these types of flours, just bring whatever flours you have. You can make a gluten-free starter following the same method that I will demonstrate in class. I've had great success with teff and buckwheat. Brown rice flour, sorghum or a combination of flours will also work.

Filter your tap water if you prefer. If your water contains high levels of chlorine, the day before class, fill a container or large bowl with water and cover it securely with a cloth to prevent impurities from falling in. This will help the chlorine evaporate.

DISCLOSURE

By signing up and participating in the live-streamed nutrition class offered by Hannaford you are agreeing to the following:

Information discussed during this webinar is for informational and educational purposes only and is not intended as, or to be used as, a substitute or replacement for, medical advice, medical nutrition therapy, or individualized nutrition counseling. Hannaford does not intend to provide health care services or form a dietitian-patient or pharmacist-patient relationship by virtue of my participation in the webinar.You agree not to hold Hannaford liable for any information provided during the program or any actions that you take with respect to your dietary or nutrition practices. You have read the above disclaimer and fully understand its contents.