A heating pad is another effective tool to keep your sourdough starter warm. Failed float tests generally indicate the following: Your sourdough starter is too young and not strong enough for bread baking. I feed my starter the night before I want to bake. . Age: 4500+. Stretch and fold: after 30 minutes have passed, reach into the vessel and pull the dough up and into the center. Gently press the rosemary leaves into the dough. Bake. This means, adding in a fresh 50g of flour and 50g of water and mixing it really well with yesterday's mix. See video for guidance. Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. Once done, press “START > NON-LIQUID”. . 00%; 1,800g. On day two, discard half of the mixture and repeat the process. Feed this 113g of starter with 113g each water and flour. Making a sourdough starter (sometimes also called a mother, a sponge, or a levain in French) requires just two ingredients: flour and water. It still rises, although not as high, and it can be a lot slower. Place the baking pan on the bottom rack. 1 cup (227g) milk. Move your starter to a fresh, appropriately sized, clean jar every other day. Next, add some flour to the jar. . Sprinkle with additional flaky sea salt (optional). Day 3: Keep 3 tablespoons of starter and feed it. Store the sourdough pop tarts in an airtight container at room temperature for 3 days or in the fridge for 6 days. To the 50g of sourdough starter, add 50g of flour and 50g of water. 4. Mark where the top of your starter reaches in the container. Rest in warm area for another 24 hours. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. Then simply remove the lid to release excess moisture (steam). It will look like a sticky, thick dough. Try a reusable bowl cover or plastic wrap. This was the original form of rising bread used throughout human history, until the discovery of commercial yeast in the mid-19th century. If you have a narrow mouthed jar, the small opening will make feeding and caring for your starter messier. The amount of water your. Instructions. Feed it again, even if you have to discard 2/3 to do so, before you make a loaf of bread. Now add the bread. beast. 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. Combine 113g (a generous 1 cup) pumpernickel or 113g (1 cup) whole wheat flour with 113g (1/2 cup) room-temperature (68°F-70°F) water in a non-reactive container. --> Sourdough Croissants Recipe. Grate frozen butter with a box grater and toss it directly onto the flour mixture, mixing it up as you go. We don't want to overwhelm the cake's rather delicate flavor with sourdough, so we'll replace just one-third of its flour (one-third of 240g = 80g) with discard starter (160g, which is 80g flour + 80g water). This means, adding in a fresh 40g of flour and 40g of water and mixing it really well with yesterday's mix. This is a very vague timeframe. Leave the sourdough starter to rise in a warm place until at peak and ready to bake with. If you’re traveling: Discard as normal and then feed your starter extra, like 100 grams flour and 100 grams water. Step four: Mix The Dough (wet and dry). Method. com • May 18, 2020 • In Baking, Bread, How to Sourdough is a mixture of flour, water and salt. black death. Step 6: On the morning of the 5th day, you will feed the starter. Instructions. Gluten-Free Bread Flour NEW! Fresh Sourdough Starter and Glass Sourdough Crock Set; Baking Parchment Paper; Popular in blog. 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. Drizzle more evoo on top your focaccia. For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. If you notice a layer of liquid (hooch) on the bottom of the jar, stir this in before discarding. 11. The liquid on top can be either thrown away or mixed with the flour. With. Get the Recipe. Directions. ratio), stirring well. This will mean that your starter will become runny and watery. Mold can occur on sourdough starter for a number of reasons. Mix the leaven and water. Cover with a damp towel or wrap and let rest for 1 hour on your countertop, returning to the bowl after the first 30 minutes to work the dough into a rough ball. Giving an estimated time is good enough, but if. To prepare your sourdough starter for its rest in the fridge, use a 1:2:2 ratio of starter to flour & water to feed your existing healthy starter before placing it into the fridge. If you're using a young sourdough starter, there's always a chance that it's just not quite ready to bake with and will cause your dough to be too wet and sticky. 9:30 pm: Perform a second set of stretches and folds. Day 3: Pour 50g of the starter into a fresh jar and feed it 50 grams flour and 50 grams water. A starter — also known as a levain, a mother, or a pre-ferment — is a. If you’re new to sourdough, a sourdough starter is a live fermented culture of flour and water. These jars are made from durable glass that makes cleanup easy, either by hand or in the dishwasher. 1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter) 2 large eggs; 1 cup (240 ml) milk, plus more as needed; 3 tbsp. Now add. 2 out of 5 stars 50. Stir until everything is well combined. Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio). For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. 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. 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). Your sourdough starter is resilient. Shop products from small business brands sold in Amazon’s store. Cover and leave in a warm place for 12-24 hours until thickened. 420 g = 1 ¾ cups. Again, it should feel like a thick paste. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic. Note: the fresh sourdough starter that comes in this set is processed in. Dry the starter in a food dehydrator set to 105°F or less. White Plastic Jars with Pressurized Screw Top Lid. Day 1 – Add 25 grams flour and 25 grams water to your glass jar. The best jar for your sourdough starter is a 3/4 Liter 743 Weck glass canning jar. 3. This expert-approved guide will walk you through. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1. So I’ve compiled a list of things to make with your sourdough starter. Sourdough starters like the one Ms. garnish ‘n bake away! Preheat oven to 425°F/220°C and mix your topping ingredients in a small bowl, seasoning to taste. $19. The classic way is to add a portion of discarded starter to flour, sugar, milk and other ingredients. Lieveto Madre or Pasta Madre. Mix well. Add the pre-cooked apples and juices to the bowl and fold them into the batter. In the oven, set the dough on the center rack. (120g flour + 120g water) Stir the mixture thoroughly until all the flour is fully hydrated and no dry clumps remain. Once combined, the flour and water will be thick and resemble a very thick pancake or waffle batter. Final Verdict. 3. Set aside. Stir with a wooden spoon until well combined and the consistency of pancake batter. Just try your best to incorporate all the flour. Build the levain early in the morning. 4 Different Containers For Your Sourdough Starter. 20%: Total yield: 190. Gradually stir in warm water until smooth. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. Place a lid on the jar and place the sourdough starter in the refrigerator. Whisk vigorously on medium speed until voluminous and pale in color, about 5-7 minutes. The idea of a sourdough starter—a live culture of wild yeasts that you feed, using it to "start" breads—can seem intimidating. Sourdough starter. These gallon-size glass jars are perfect for large sourdough starters. When the dough is ready, place a tray of water in the base of the oven (this will help it develop a good crust) and score the top of the loaf with a sharp knife. Sourdough Starter; Popular in products. Process. This tender and moist coffee cake takes under an hour from start to finish, making it a perfect sweet treat for brunch or afternoon tea. Making croissants with sourdough starter is a pretty drawn-out process, but it is not actually difficult. Use a pastry brush to brush off excess flour. So once your starter has reached maturity, each time you use your starter in making sourdough bread, it is considered "discarding" in that you use it and can then just feed what's left in the jar for your next batch. Rye (or pumpernickel flour) is also great. Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Combine potatoes and water in a small stock pot or medium saucepan. Set aside for 2 to 4 hours until it is doubled in size. Stir the flour and water together, ensuring all flour has been moistened. Dissolve the salt. First find a tall container, preferably with a glass lid, and some markers or elastic bands. Giving an estimated time is good enough, but if. Cover loosely with plastic wrap and allow it to stand until bubbly. You can perform a float test to check if your starter is ready. Stir vigorously until combined; it might look like a sticky, thick dough. Unbleached All-Purpose Flour: All-purpose flour is admittedly a broad category, but it’s a popular option for sourdough starters due to its wide availability. Taste: Sweet & Rich. You will need 100 grams of active sourdough starter to bake one loaf of bread. get to know the talent. To replenish the sourdough, just add 1 cup of flour and 1 cup of warm water to at least 1/2 a cup of the starter. Preheat your oven to 450º ( without the dutch oven). The very short answer is, your sourdough starter generally will be at its peak anything between 4 and 12 hours after feeding. Simply cook it in a hot, greased skillet as you would other pancakes. In a bowl combine about ¾ cup starter with ¼ teaspoon baking soda and a pinch of salt and a pinch of sugar. Sourdough Starter Recipe. (For example, 2. Sourdough starters are often referred to as a percentage ‘hydration’, for example 100% hydration sourdough starter. Well-maintained mature sourdough starters are extremely hardy and resistant to invaders. Everyone's always asked me what my secret wa. Quickbreads like Whole Wheat Banana Bread and Beer Bread can also be made without instant yeast. photo source: globalnews. Stir until everything is well combined. Step 2: Spread a thin layer of active bubbly starter on some parchment paper. Peel and cube the potatoes. Sourdough in a Bread Machine. Cover jar with lid and leave in a warm place for 24 hours. The starter culture contains a community of microbes made up of yeasts and bacteria, which ferment. Stir to combine until no dry flour is visible. Mix until smooth and cover. Day 2: Add more flour and water and stir. The dough will feel dry, rough and shaggy. By which I mean, of course, you need to put that starter (and your discard) to good use. The optimum time to use it will be when there are lots of bubbles at its surface and it has has physically risen to its peak level, just before deflating back down again. Feed this 113g of starter with 113g each water and flour. Move your starter to a fresh, appropriately sized, clean jar every other day. The next day transfer 25 grams to a new jar and feed with 100 grams of water and 100 grams of flour. However, once the starter is completed and properly maintained, it can last for several years. Day 4: Hopefully you see some happy little bubbles and growth today. Make sure the container is large enough to hold your starter as it grows; we recommend at. Ripe sourdough starter (100% hydration) 3. All-purpose flour is commonly used in sourdough starter, but other flours will work, too. But where does the path to sourdough bread begin? Right in your own kitchen,. In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined. Switch to a wooden spoon. Using a warm water bath or thermos. Mix with a fork and then finish by hand to fully incorporate the flour. This is how you elevate your bread-making skills by learning how to make a super powerful sourdough starter. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. To Make a Starter: In a high-rimmed jar, mix together the 100 grams of flour and 100 grams of water. Place your fed starter back in the jar, cover the jar with a metal or plastic lid and set it in a warm place. The next day, an hour or two before you are ready to begin baking, remove your starter. Temperature plays a huge part in the fermentation and growth of your sourdough starter. Schedule for Feeding Sourdough Starter. Cover the dough with a towel and let rise for 30-60 minutes or until puffy. Mix the flour and water together to make a thick but stirrable slurry. Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil. Sourdough starters require you to give your undivided attention to the ingredients in order to ensure yeast grows in your starter, but not bacteria. Add the flour, water and remaining starter to a bowl and mix. Add 113g (a scant 1 cup) King Arthur Unbleached All-Purpose Flour and 113g (1/2 cup) water to the 113g starter. In this case, a leavening agent such as baking soda is added to react with the acidity of the starter and create gases that are trapped. Cut into wedges or squares, and serve warm with dipping oil, if preferred. By this stage you should see some bubbling starting to happen. Authentic? Commercial yeast produces something that looks like sourdough but is completely bland and tasteless. If it floats, it indicates that the starter is sufficiently active and ready for use. Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. frontier. The Whole-Wheat Sourdough Starter is an excellent starter for making bread. Instructions. Use a scale to weigh the flour and water if at all possible. The location you keep your starter in will determine how you maintain it. Authentic? Commercial yeast produces something that looks like sourdough but is completely bland and tasteless. 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. Mix together flour and water and let sit (autolyse). In the flour (and to an extent, the air in your kitchen), there is wild yeast that will become active in your starter. Once a week, remove your sourdough starter from the fridge, pour into a bowl and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. To revive the dried sourdough starter, add 50 grams to a clean jar with 100 grams of water and 100 grams of flour. This ratio will ensure that your sourdough starter has adequate food whilst it's in the fridge. Cover loosely with plastic wrap. 4 ounces whole-wheat flour will yield 100 percent all-purpose flour in a new batch of starter. Final Verdict. A five-day baking cycle feeds the starter every day and uses the resulting mixture to bake a loaf or two of. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. For. Mix well. Instead of throwing away (or composting) your excess sourdough starter during the feeding process, bake with it! Unlock the power of sourdough discard to both enhance your bakes with a subtle tang and make the most of those leftovers. This recipe calls for 200 grams of sourdough starter and yields 2 loaves of artisan bread. This step dissolves the sugar which is crucial for crinkle-top brownies. Next, mix the dry into the wet ingredients. If it floats, you’re ready! If it doesn’t float after 24 hours, add more flour and water (equal parts), stir again, and wait. It includes donuts! and pizza! and so much carby goodness made even better by the tangy flavor of sourdough. Gradually stir. Reviews 54. Active: Yes. These yeast and bacteria need two things to thrive: water and food. Perfect to make ahead and freeze for busy mornings! Sourdough Banana Nut Muffins. Storing your sourdough starter in the. 30g flour (in this case I’m using 15g organic rye flour and 15g organic white flour) 30g water (preferably filtered and room temperature – not straight from the tap) Weigh the flour and water, and combine them in the container. Reserve potatoes for another use. Roughly mix it altogether and leave overnight. However, this doesn’t mean that fermentation will not occur outside of these temperatures. Add flour, sugar and salt to bowl; stir to. I suggest 10g of salt in my recipe as I feel that's a nice. dissolved in water. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Repeat steps 1-3 until you have enough starter for your recipe, with a little leftover. Add the cup of warm water and mix into a paste. Add ½ cup of water and ½ cup of flour to your vessel of choice. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon. Christensen uses are made from a simple recipe: water mixed with flour or potatoes, dried fruit or many other ingredients. “I know Trevor Wilson [another master baker and respected sourdough philosopher] uses an all-white flour starter,” says Kristen. Using a yoghurt maker or instant pot. Set aside, stirring occasionally to make sure the salt dissolves. Step 1 In a wide-mouth jar, stir together all ingredients until well combined. Day 2 - Feed your starter 40 grams of flour and 40 grams of water. Shape each piece into shape of a pretzel and place on a baking sheet lined with parchment paper. Once a week, take it out, and feed it. It should hold its shape well. Read More. Too cold and your starter won't rise. Stir well. After 3 days the mix should start to smell quite sweet, a bit like cider. Here’s our simple guide to starting and maintaining a sourdough starter, with tips and tricks for mastering the first stage of sourdough bread. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. shop our unique sourdough starters. Mix the water & flour together in the jar, pop the lid on loosely (or a piece of paper towel & elastic band). Add 200ml warm water and mix well with your hands until combined, and there are no dry clumps of flour. Stir well with small spatula, scrape down sides, and put the lid on loosely. Cut the dough in two pieces, and refrigerate for a half hour or up to a day. Yeast dies at 140°F, and it's likely that your sourdough starter will suffer at temperatures even lower than that. Bread baking in a Dutch oven; 10 tips for new sourdough bakers; Make and freeze pie crust;A sourdough starter takes anywhere between 7 and 10 days to fully develop. Preheat the oven to 450°F while the pretzels are in the freezer. We’re doing twice a day feedings in the beginning to help strengthen the starter quickly. Ideally, you should use between 1 - 2%. )Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. glass or ceramic container, mix flour and yeast. But a sourdough starter requires just. Make sure that the butter is spread evenly, but not too heavily. Turn the vessel quarter turns and continue this pulling 8 to 10 times. HEAT : If you allow your sourdough starter to ferment in the oven with the light on to keep it warm, and then forget it's in there and turn on the oven, it's unlikely your starter will make it out alive. It's pretty darn hard to kill them. Whoops — killed it. Drop a spoonful of it in a glass of water. Let sit 24 hours. Add 125 g plain flour and 125 g water to the jar and stir well to combine. A starter can be substituted for commercial yeast or work in tandem with yeast to raise breads, biscuits, and more. ) Discard the rest. Step 1: In a large bowl, add 1 1/2 cups of lukewarm water. Over the lifetime of your starter, you will need to remove a lot of starter from the jar as well as add a lot of flour and water. Since the liquid on top of your sourdough starter is directly caused by negligent feeding, the best thing to do is to stick to a regular feeding schedule. Directions. If you have a narrow mouthed jar, the small opening will make feeding and caring for your starter messier. Heap some more flour on top. Yes, you can put fed starter in your turned-off oven to stay warm, forget about it, and preheat the oven to 450°F for biscuits. Day 1. By Day 7, your starter should be doubling at every feeding!Preparing your sourdough starter to go into the fridge is very easy. . Le Creuset Stoneware Canister with Wood Lid, 23 oz. see notes, can be reduced. 400 g = 1 ⅔ cups. Step 6: On the morning of the 5th day, you will feed the starter. A starter that is less than 12 months old will not have developed a full bodied flavor. Mix until smooth and cover. Starter begins with a combination of flour and liquid, and can range from a stiff starter made entirely with rye flour and water to a liquid batter of milk. You can find many simple recipes online. "If you're someone who bakes sourdough bread more than a couple of times a week, keep your starter in a cool, dry place. Make sure sourdough starter has been well feed. ) Next, add 100 grams of water and 100 grams of flour to the starter. Sourdoughs International is a family business dedicated to the resurgence of authentic sourdoughs. If it floats, it indicates that the starter is sufficiently active and ready for use. I really hope you guys find this helpful. Stir until evenly combined, and scoop into a clean jar. Cover loosely and allow to rest at room temperature in a warm location for 24 hours. Yes, fully risen dough will float when placed in water. For example, a 100% hydration starter would be made from and fed with equal quantities (by weight) of both flour and water, or 1 part flour and 1 part water. Check The Temperature. Once a week, remove your sourdough starter from the fridge, pour into a bowl and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. Sourdough starter problems can arise at any time when establishing a sourdough starter. Before you know it, you’ll have your very own bubbly, active. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Add 50g stoneground rye flour, 50g unbleached all-purpose flour & 100g lukewarm water @ 85 degrees F to your jar. larry. It's the oldest form of leavening bread, and is thought to originate from ancient Egyptian times. “King Arthur Flour sells a fresh starter and it’s made. Day 1. Cover loosely with a kitchen towel or a piece of cheesecloth. Can I use a different flour instead? Sourdough starter is a combination of water and flour which, when mixed together, grows wild yeast, produces organic acids, and attracts friendly bacteria. Day 8, Night: Measure 8g (1/4 ounce) starter into cleaned container. Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. Stir, cover lightly, let rest for a few hours, then place the container back in the fridge. To the remaining ½ cup of starter, stir in 1/2 cup water (120 grams), mixing well with a fork and 1 cup of organic bread flour (120 grams) spooned and leveled. Mark the side of your jar with the height of the starter. 10 of 11. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. 2 cups (240g) King Arthur Unbleached All-Purpose Flour. Allow it to sit for 24 hours. If your oven has a convection fan, put the tray of starter in the cool oven to air dry (oven off, fan on). For a wet starter, retain only 1/4 cup of starter and then feed it 1/2 cup flour and 4 Tbs water. 1. Sourdough starter can be stored on the counter or in the refrigerator. 3. To freeze baked, unglazed, sourdough. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Place in a bowl or container (we use a quart takeout container, so it's easy to watch grow). Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. Return to a clean jar and cover with a clean towel and return to the warm spot for another day. The Ancient Egyptian sourdough starter is the oldest starter known to man! With a taste that can only be described as sweet and yeasty, this ancient Egyptian starter is the oldest one we currently have on record. When the dough is ready, place a tray of water in the base of the oven (this will help it develop a good crust) and score the top of the loaf with a sharp knife. Remove the bread from the oven, and cool it on a rack. Allow the. To air dry starter, place it in a cool and dry location that has good airflow. Day 3: Pour 40g of the starter into a fresh jar and feed it 40 grams of flour and 40 grams of water. After fermentation has occurred, keep the starter in a covered glass container. Cover it and let it rest on the counter until it starts bubbling (1 to 2 hours) before returning it to the refrigerator. As I mentioned above, my best sourdough recipe is an extremely high hydration. ‘Sourdough starter’ is the ‘yeast element’ used for making sourdough loaves, it’s what gives sourdough it’s great flavour and all those gorgeous holes. To do so, add 2 parts flour and 1 part water (you can add equal parts flour and water after warming to bring it back to a more liquid state). Temperature plays a huge part in the fermentation and growth of your sourdough starter. [1] Carl's starter has a long history, dating. I keep my starter in a large 3/4 Liter Weck jar and. When the oven is preheated, and the pans are scorching hot, take them out of the oven. Here are the new ingredient amounts:Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap. Scrape down the sides of the. See full list on theperfectloaf. To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. plain white natural yogurtany kind about 1/2 cup. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. You’ll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water. Bake the focaccia for 25-30 minutes or until golden brown. Stir until combined. To make a sourdough starter, which is used for making bread without using store-bought yeast, from scratch is straightforward. Sourdough differs from most bread in that it contains no baker’s yeast, relying instead on a fermented “starter” of water and flour to provide lift. This recipe takes this a step further by incorporating rye and walnuts into a sourdough recipe. Creating an initial starter takes less than 5 minutes. Add flour mixture and melted butter; stir until combined. It is the same starter we use in all our sourdough baking. Combine together flour, sourdough starter, butter or oil, salt, and herbs until in comes together into a ball. Add ½ cup (60 gr) of all-purpose white flour. THE ONLY SOURDOUGH STARTER MIX YOU'LL EVER NEED: With regular feeding and proper care, your fresh starter sourdough can be used indefinitely to make homemade artisan bread, muffins, cakes, and more ; Additional Details . Sourdough Granola Recipe (Discard or Active Starter) with Crunchy Clusters. 1790 Gallon Glass Jar (2-Pack) Amazon. A loaf of bread baked with Carl Griffith's sourdough starter sits on a board.