Reply to New to sourdough -- someone just gifted me a starter

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Reply to "New to sourdough -- someone just gifted me a starter"

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[quote=Anonymous][quote=Anonymous]Oh, it is super easy.

Once per week, pull the starter out of the fridge and set it on the counter.

When it gets to room temp, stir in 1/2 cup flour and 1 cup warm water.

Put a loose paper towel over the container, then let it sit until bubbly and doubled in size.

Stir.

Scoop out around 1 cup of starter and put it in a large bowl.

Cover the rest with a paper towel (secure w a rubber band) and put that back in the fridge to repeat the process next week.)

Add 1-1.5 cup warm tap water to the sour dough starter in the bowl.  Stir to mix.

Add 1 tsp salt.  Stir.  (Later when you get more skilled you can add stuff like garlic rosemary, olive oil, etc at this point, but for now just add salt.)

Add in roughly 3-4 cups of flour, one scoop at a time.  You can do all white flour, or a mix of flours such as white/whole wheat or white/high gluten pizza crust flour.

Stir in the flour one scoop at a time until is gets to a soft dough texture and sticks together.  Not as dense as cookie dough or playdough, but enough that it forms a ball and doesn't stick to your hands.

Knead it lightly with floured hands to form a ball.

Drizzle olive oil over the dough, or dust it with flour (flour will give you a crusty crust, olive oil will give you a crispy chewy crust)

Cover the bowl with a damp towel.  Set aside until doubled.  This can take several hours depending on how warm your house is.

Once it is doubled, punch it down, knead it briefly, form a loaf and put it into a greased pan (I use a cast iron skillet) or on a cookie tray covered in parchment.

Cover and let rise overnight until doubled.

Heat oven to 450°

Bale until golden, around 30 minutes.  If you flick the crust and it sounds hollow, it is finished.

** Some recipes say to put it in a dutch oven and cover when baking.  That makes a great sourdough, but if you aren't that fancy, you can just bake it.  It is difficult to screw up.

[/quote]

Hi PP, can I use gluten free flour with the above steps?[/quote]

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