Day 1: Make the Initial Starter. •Feeding/build #2: Discard 30g starter (half by volume). Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap. You'll speed up the fermentation process, and here lies the issue. Stir in the flour and mix until smooth. Combine the flour and yeast in the container. Sugar will make the whole fermentation process considerably shorter, so the bacteria will have less time to produce acetic acid. Stir the chips/water occasionally; it'll take 3 hours or so, with infrequent attention, to dissolve the chips. If you’d like to make a more sour loaf, find a cool spot for the dough to rise. (This would be 2 tablespoons of your starter mixture, 4 tablespoons of water, and 6 tablespoons of flour. Slowly stir in warm milk and softened butter to dry mixture. "What. This sourdough blondies recipe is a fun treat to share! Get Recipe . Slowly begin stirring in the flour until it reaches a pancake-batter consistency. Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. Day 4: You should see a lot more bubbles and the starter should increase in volume. Mix 100g strong white bread flour and 100g dark rye flour together in a bowl. ”. Add 30g plain flour, 30g wholemeal flour and 60g water to the starter in the jar and use a small spoon or chopsticks to stir until well combined. For both budding and serious sourdough bakers, the Cambro 2-Quart Translucent Round Container will be a perfect home for your starter. Create your own sourdough starter from scratch using just two simple ingredients – flour and water. Place the dough in an oiled bowl, cover with plastic wrap, and let rise for 6 to 8 hours. Add the all-purpose flour and water to the container, and stir until well combined. 1 cup flour and 1 cup milk plus 1/2 cup of starter. Pour in your water around the edges of the baking basket. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. When all of my glass jars are dirty or being used for something else, I use a pint glass! Yes, the kind you drink beer from at a bar. Again, it should feel like a thick paste. Sourdough discard pancakes: Making pancakes and waffles is an easy, go-to way to use up discarded starter. A digital thermometer inserted into the center of a middle bun should read 190°F. Starting off with 1 cup of flour and 1/2 cup of water may be a good way to begin. In a medium bowl, add the warm water and yeast. Use a spatula to cream them together until smooth. Carefully remove your very hot Dutch oven from the oven and quickly transfer the loaf with the parchment paper into the pot. 30g filtered water. Transfer your dough to a clear container to be used during bulk fermentation and let rest for the first 30 minutes. Make sure all the flour is incorporated and leave, semi-uncovered, at room. Ready to give it a try? Here is our step-by-step sourdough starter recipe, including how to feed sourdough starter: Ingredients: 1 cup of all-purpose flour (whole wheat flour or rye flour may be used for added nutrients) 1 cup of lukewarm water (non-chlorinated) Instructions: Day 1: Initial Mixture 100%. Note: the fresh sourdough starter that comes in this set is processed in a facility that also packages products containing eggs, milk, soy, tree nuts, and wheat. On day 3, transfer the starter to a clean bowl. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. Scrape down the sides of the container with a spatula. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Use a fork to combine until smooth. e. Add the cup of warm water and mix into a paste. Preheat a pizza stone, or cast iron skillet, on 425 degrees. The standard timeline is around 4-8 hours for reaching the peak at 70-80 0 F. AFTER FIRST TWO WEEKS - a loose fitting lid that is not screwed on tight. Day 1. You might have noticed that the amount of starter in recipes can vary from 50g up to around 200g (or maybe more). STEP 1. Grease your 9×5 loaf pan and preheat oven to 350 degrees F. 1) My starter recipe says to begin with [X] flour. Bulk Fermentation – 1:10 p. The first one is that it will sweeten the bread, as this is what sugar does. Day 1. Brush up on your sourdough knowledge! Day 1: Make Your Starter. Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio). •Feeding/build #2: Discard 30g starter (half by volume). That's it—you've got starter. Let sit 24 hours. Leave the container out at. Stir in 1/4 cup (60 grams) of warm, filtered water, then mix in 1/2 cup (60 grams) of unbleached, all-purpose flour. Any type of large and tall glass will do. Bubbly, active sourdough starter (50 g, about 1/4 cup) – you can get my step by step tutorial here on making a starter –> How To Make Sourdough Starter From Scratch, and don’t forget to watch the video from Traditional Cooking School; Bread Flour – (500 g, 4 cups + 2 Tbsp. After 12 hours, it will have a lot of bubbles, and will look very much like a sea sponge. What Makes Sourdough Sour? The sourness of the bread comes from the acids produced in the starter. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan. Making the Starter. The dough should be dry and shaggy. Then place in the fridge. Measure your flour into a bowl. Use one pack of yeast (¼ oz) of yeast to substitute the. ) Use a spoon to add all-purpose unbleached flour until the scale reads 35g. I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different. Sourdough Starter Recipe. Cover the dough and allow to ferment at room temperature for an additional 2-3 hours. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay). This sourdough style bread recipe is easy make and taste like a real sourdough bread but without the sourdough starter. Allow to dry at room temperature for 2 to 3 days. A 100% starter would have equal amounts of flour and water while the 68% starter would have three parts flour to two parts water (about). cheesecloth) and leave the mixture on the counter for 24 hours. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Place a lid on the jar and place the sourdough starter in the refrigerator. Place the jar on the kitchen scale. For fully fermented allow to soak for 8 to 12 hours. Discard half your starter (saving the discard in a separate container for later. Step 1 In a wide-mouth jar, stir together all ingredients until well combined. Too much flour or water or too little will lead to a bad starter. Day 2: Add 60 g of lukewarm, filtered water and 60 g of flour, mix and set aside at 25°C-28°C / 77°F – 82°F for 18 hours. Discard the rest of the mixture in the first jar. The starter comes from San Francisco. Scrape and cover. 25 oz) pkg active dry yeast. Add 1 scant cup (113g) flour and 1/2 cup (113g) lukewarm water to the 1/2 cup (113g) starter in the bowl. ) NOTE: Sometime around day 5, 6, or seven you make want to start feeding and discarding every day. Add ½ cup of flour to the sourdough starter. It is the same starter we use in all our sourdough baking. Feed the starter as you would, adding some flour and water and getting rid of any discard. Continue with this feeding every day, or around evey 24 hours, until your starter is very bubbly and has grown about double in size. 500 g bread flour (such as King Arthur) 10 g fine sea salt. Like last time, let the dough proof in a warm, humid environment. Am feeding= Discard ½ the amount of your starter (this is very important to establish your starter with a healthy colony). J. The purpose of the starter is to produce a vigorous leaven and to develop the flavor of the bread. Stir vigorously to incorporate air. Add sourdough starter and water; mix with paddle attachment for 4 minutes on medium speed. First find a tall container, preferably with a glass lid, and some markers or elastic bands. how to make sourdough starter From Scratch. Use the right flour to water ratio. Melt the butter in a mixing bowl. When the oven is preheated, and the pans are scorching hot, take them out of the oven. Mix until there are no dry spots. Cover with a lid. Make sure you feed your starter the exact proportions listed. Stir in the flour and mix until smooth. A sourdough starter takes anywhere between 7 and 10 days to fully develop. . Turn the vessel quarter turns and continue this pulling 8 to 10 times. Place each in a greased 8×4-inch loaf pan and cover with a towel for the second proof. On the one hand, you need to keep the starter fed and in a warm environment to get the yeast to grow. Turn out onto floured surface and knead for ten. Loosely set a lid on the top or secure a breathable covering to the jar (i. Step Two (Day 2) Stir sourdough starter mixture. Feed this 10g of starter with 25g of flour and 25g of water and stir in really well, remembering you want as much oxygen in the mix as possible. Just make sure it’s clean and has no soap residue in it. Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. What is a sourdough starter? The quick version: a sourdough starter is an active colony of wild yeast and good bacteria cultivated by combining flour and water and allowing it to ferment. Add 20 grams of water and 20 grams of spelt flour to the jar, and mix well. Place the starter in an oiled container with the lid on and allow it to ferment at room temperature for approximately 8 hours. Here's the starter after its 12-hour rest. Bread baking in a Dutch oven; 10 tips for new sourdough bakers; Make and freeze pie crust;Some of these names for sourdough starter come from the upper crust of society. stir and leave for 24 hours. Cover the bowl and let it ferment on the counter at room temperature overnight. 8:00 pm: That evening mix the dough and let it rest at room temperature for 1 hour. then more than likely the answer is that your sourdough starter probably is the right consistency. Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens. 1 , 3 Lactobacillus, as they grow on maltose, produce excess glucose and excrete it in a form that. Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil. Discard half your starter (saving the discard in a separate container for later. These measurements may vary from other baking conversion charts that you find, but they apply to all of the recipes on this website. Add the wet ingredients first, followed by the dry ingredients. A hearty strain of wild yeast, fed exclusively organic bread flour, that has served us well for many years. To that jar, add about ½ to 1 cup of buttermilk depending on how much starter you would like to create. When you first create a sourdough starter, it will have a mild flavor. In a medium bowl, add the warm water and yeast. Allow the. So when you’re ready to be on Team Sourdough, here are four types of places to source one. Spread starter in a thin layer on a cookie sheet lined with parchment paper. WHEN PUTTING IN THE FRIDGE - a tight fitting lid (as long as the jar is large enough) is perfect. You can also explore. This 4-Ingredient Gluten Free Sourdough Bread recipe is perfect start with if you’re new to sourdough bread baking. Description. Quick Notes: Tools needed for a sourdough starter: a mason jar, a spatula, a scale and a thermometer. Making a sourdough starter (sometimes also called a mother, a sponge, or a levain in French) requires just two ingredients: flour and water. However, this doesn’t mean that fermentation will not occur outside of these temperatures. The Le Creuset Stoneware Canister with Wood Lid will look great sitting on your countertop, and keep your sourdough starter safe from the elements while it grows. A starter fed at 1:2:2 should double or triple within 6 hours when kept at a room temperature between 21-26 °C (or 69-78°F). com. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. DAY 7. Stir all ingredients together till well combined and place a lid on it. Sourdough refers both to bread, and to the starter used to make it. Attracting Yeast. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Day 1: Add 50 grams whole wheat flour, 50 grams bread flour, and 100 grams warm water to a clear lidded container with a capacity of 1 pint or more. Add the mashed bananas, honey, eggs, and sourdough starter, again. Don’t over knead it. Preheat the oven to 350°F. Mix until smooth, cover, and place in the same warm spot for another 24 hours. Mix everything together. Preheat the oven to 350°F (176°C). Mix until the yeast is dissolved. Scrape the dough out of the bowl and smear the dough with the heel of your hand, so that all the flour. Re-mark the container to note the height of the mixture. Lemon Rhubarb Sourdough Discard Cake. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. Then remove 1/2 cup starter, discarding the remainder. Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar). Day Six: Remove half of the starter (about a 1/4 cup at this point in the jar and add 60g of. If you haven't yet read through my post on my sourdough starter maintenance routine, check. Leave it to grow and become active again 12 to 24 hours before using it in a recipe. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. Place the dried starter chips in a large (at least 1-pint) container. What you do: Add ⅔ cup of flour (100 g) and ½ cup (100 ml) of room temperature water to a bowl and mix until smooth. ) I’ve made this with all-purpose flour and it turned out fine. When you order. Crusty, delicious artisan sourdough bread begins with a healthy, vigorous sourdough starter. Cover the bowl with plastic wrap, poking a few holes on top – to allow oxygen to pass through. ca. A starter can be substituted for commercial yeast or work in tandem with yeast to raise breads, biscuits, and more. Combine 60g (½ cup) of flour and 60g (¼ cup) of water in a weck jar and stir until no lumps remain. Cover the starter and store at room temperature as in step 2. The more mature your sourdough starter is, the less likely it is to develop mold (unless you subject it to harsh neglect). Place the dough in a large, well-oiled bowl and cover. Mix together 50g of flour and 50g of filtered water and ¼ of a teaspoon of honey (optional) and leave it out at room temperature. Let it sit, uncovered or covered with a thin layer of cheesecloth, at room temperature for 24 hours. Day 1: combine 100g of 80ºF filtered water and 100g of bread flour in a mason jar. Line a 12-count muffin tin with paper liners or grease generously to prevent sticking. Set aside, stirring occasionally to make sure the salt dissolves. Temperature It's important to feed your starter with water that is about 80 degrees—too hot and it could kill the yeast. Add flour and sugar. I maintain around 220g of starter each day, translating to 20g carryover ripe sourdough starter, 70g all-purpose flour, 30g whole rye flour, and 100g water. STEP 2. Allow the starter to. B. Towards the end of the rising time, preheat the oven to 425°F. Add 50 grams of organic bread flour and 50 grams of water to the starter mixture in the jar. Whole Wheat Flour (Wholemeal Flour) Rye Flour. Place a clean jar on the scale and tare. To make 1 cup (227g) sourdough starter to use in a recipe, aim for at least 247g (we'll round it up to 250g) in order to have 20g left over to feed and maintain. Generously grease a 9” x 13” baking pan. Check out our Sourdough Tips. From a simple and crusty beginner sourdough bread or sourdough country loaf with a soft and airy crumb to delectable sourdough berry sweet rolls that will become your go-to weekend breakfast, these recipes will guide you through each step, from creating and maintaining a sourdough starter to achieving beautiful results. Add the remaining 475 grams (2 cups) of water for the dough to the bowl of leaven. Put 10g of your starter into a clean jar (you can discard the rest). For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Cover the bowl with plastic. Feed the remaining 30g starter with 30g (2 tablespoons) water and 30g (3. Mix remaining 2-1/2 cups of flour slowly into the wet mixture. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Remove the buns from the oven and cool for 5 to 10 minutes before icing. Keeping it in an oven is a good way to prevent micro organisms in the air particles from coming into contact with your sourdough starter. Cover loosely and leave for around 6 hours. 1 , 3 Lactobacillus, as they grow on maltose, produce excess glucose and excrete it in a. To start a sourdough starter: You need: a glass bowl or jar (I use a widemouth quart canning jar) 1 cup flour (you can use any kind of flour-white flour, whole wheat flour, spelt flour, teff flour, etc. Set aside for 2 to 4 hours until it is doubled in size. Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. If you haven’t fed your sourdough starter in a while, it may develop a hooch. Day 1. Scrape down the sides of the jar to keep them as clean as possible. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. Simply cook it in a hot, greased skillet as you would other pancakes. Add 2 ounces (1/4 cup) of lukewarm water. And the second is that it will reduce the time the bread needs to ferment. 3 tablespoons whole rye or wheat flour. If your house is cold, pop it near the kettle or oven to keep it warm. Add ½ cup of water to the starter and flour. If you‘re using a mixer, turn up the speed a little and mix for 5 mins. Bench scraper. Grab a large (4 quart or so) container you won’t mind dedicating to your starter for a week or more. Add 2 tablespoons of the yogurt to 2 tablespoons flour and half a teaspoon of sugar or honey. Doughnato di Niccolò di Betto Bardi. To bake the bagels: Bake the bagels for about 25 minutes, or until they're as deep brown as you like. *In addition to scaling up the amount of available starter, using a levain allows you to customize its composition for specific bread doughs. To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Stir vigorously, loosely cover, then let sit for 24 hours. m. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours. 90. Stir to mix and let it sit out, loosely covered, for 24 hours. Stir in the flour and mix until smooth. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. However, if your sourdough starter is exposed to hot temperatures it will likely kill it. With your palms, shape the dough into loaves. 9:00 pm: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes. The glass is very high quality and durable, which means it is not lightweight. Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Add ½ cup all-purpose flour and ¼ cup water to a jar, and stir vigorously (you want the starter to have the consistency of thick pancake batter. If this still sounds like too much discard, consider maintaining a smaller starter. ) Add 1/2 cup all-purpose flour and 1/4 cup lukewarm water to the remaining starter. For the second feeding: Keep 1/4 cup of your initial starter, the one you made 12 hours earlier; discard or give away the rest. Place the starter somewhere warm for the next 24 hrs. Add Sourdough Starter Packet. By setting a trap. Let the dough rise for the recommended time. , do your first set of stretch and folds. Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Remove the rolls from the oven and glaze while hot. Measure out 1 cup of whole wheat flour into a large bowl or a crock. Scoop out the amount of sourdough I want to use in a recipe. (To calculate the weight of your starter, subtract the mass of a clean mason jar from the mass of the one holding your starter. Stir to blend in any liquid on top. If you didn’t measure exactly and it is too dry, add just a tiny bit more water until the consistency is more wet. Stir. Instructions. Method: 1. About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center. a few definite bubbles visible below the surface. Next, add an equal amount of water (4 fluid ounces / 1/2 cup). Preheat oven to 375° and bake rolls for 15-20 minutes, until browned. Allow the starter to rest at room temperature (preferably about 70°F) for 2 to 4 hours, until it shows signs of life; this gives the yeast a chance to warm up and get feeding. This should give you around 200g (with a little left to perpetuate your culture) of ripe starter to use twice a day. Feed the remaining 30g starter with 30g (2 tablespoons) water and 30g (3. Mix until the yeast is dissolved. Spray the loaves with lukewarm water and dust generously with flour. This step dissolves the sugar which is crucial for crinkle-top brownies. It's an oil, so can be added on top of the water, not instead of. Like many ferments, starters have been around for thousands of years, with the earliest known leavened bread dating back to 3700 BCE in Lausanne, Switzerland. “I know Trevor Wilson [another master baker and respected sourdough philosopher] uses an all-white flour starter,” says Kristen. Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in a. It’s more important that your sourdough starter is active and bubbly, rather than how thick. Instructions. Free Replacement Guarantee: If your San Francisco Sourdough Starter does not activate in 24 hours--for any reason whatsoever--all you have to do is send me an email and I'll send you a new starter free of charge immediately! With the genuine San Francisco sourdough starter, my 10-page detailed instruction booklet and free unlimited email tech. ). Hooch is the liquid that collects on top of a sourdough starter when it hasn’t been fed for some time. Scrape down the sides of the container with a spatula. Review after 2 hours, and keep marking the. Add 50 grams of organic bread flour and 50 grams of water to the starter mixture in the jar. Mix well. Scrape down the sides of the bowl and cover with a clean towel or plastic wrap secured by a rubber band. The water should barely cover the chips; tamp them down, if necessary. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir vigorously, making sure to scrape down the sides and incorporate everything. People with celiac disease, or intolerance to dietary gluten, may soon have more food options, thanks to an unlikely source: sourdough bread. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. (To remove the weight of the glass jar; anything you add now will be the weight of whatever you add. Ripe sourdough starter carryover. Sourdough starters range from extremely runny that you have to pour it, to so thick that you have to use your hands or a dough scraper to break it away. Use the rest to start a discard jar. Transfer to a large clean jar or plastic container. 4 ounces all-purpose flour (3/4 cup plus 2 tablespoons) 4 ounces water (1/2 cup) Weigh the flour and water, and combine them in a 2-quart glass or plastic container. Shape the dough into a smooth ball and dust it with flour. While flavor does increase in the beginning, eventually it. In the beginning you won't notice much movement; by the end, the. Let it ferment on the counter for 8 – 12 hours or until bubbly. If you're doing a standard single stage method, 75-78 F/24-25 C, erring on the lower end with whole grains to prevent overproofing. Mix well. 8:00 am: Feed the sourdough starter in the morning the day BEFORE you wish to bake. Descended from a starter that’s been lovingly nurtured here in New England since the 1700s, our starter has helped generations of bakers make wonderful bread with this same bit of bubbling brew. Day 1: Make your sourdough starter. Move your starter to a fresh, appropriately sized, clean jar every other day. 1. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread. 2. Pinch off about ¼ cup of sourdough and place in a glass jar or non-reactive container. 420 g = 1 ¾ cups. The yeast in sourdough starter is a living organism, so it can be unpredictable. Switch to a wooden spoon. To make the dough: Pour the water into a large mixing bowl. If you don’t see any bubbles, your yeast is old and shouldn’t be used. In a 4-quart nonmetallic container, dissolve yeast in warm water; let stand 5 minutes. STEP 8. Being able to troubleshoot sourdough starter issues is important to ensure you maintain the healthiest starter possible. 7. Cover the bowl with plastic wrap, reusable wrap, or a clean kitchen towel. Mix well. This means that you feed one part sourdough starter to 2 parts flour and 2 parts water. J. Sourdough starter fermentation process: the chemistry The thing is, the sourdough starter yeasts can’t digest the sugar maltose, which is formed by enzymes breaking down the starch in flour. Add 1 ¾ cups (420g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. This process begins by discarding well over half of the starter—all but about 80 grams. Balancing Your Starter: Feed your starter 1:1:1 and bring it back to the float test. (42 g) melted unsalted butter or oil, plus more to coat. (Or 10 minutes by hand. The following morning, coat a 8. Every night for 3 nights, before you go to bed, add 1/4 cup flour and 1/4 cup water and stir. Repeat feeding with same quantities of flour and water. A sourdough starter is a simple mixture of flour and water that has collected natural yeast and bacteria, which give natural leavening (aka rise) and flavor to baked goods. ). To start, pour 375 grams of water into a bowl: Add 50 to 100 grams of sourdough starter. Discard any remaining starter. Gently flatten the surface to release some of the air bubbles. Active: Yes. Place your starter under a bush or tree, and visit it every day to add another quarter cup of water and flour, ensuring you re-secure the cloth after every addition. Remove the dough onto a lightly floured surface. The reason for this is that hopefully our starter is getting more active so we are going to give it more food to get through the day. The water should barely cover the chips; tamp them down, if necessary. caraway seeds. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. It gives a very mild flavor profile. how to make sourdough starter From Scratch. For a more sour and developed flavor, temperature ranges that are either above 82F (28C) or below 50F (10C) are ideal, depending on.