Tartine Bread Starter, Day 1.

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This is the most exquisite cookbook. You just curl up and read its pages and sort of oogle at the photos. At least I do. I’m giving the Tartine Bread recipe a go at home. To start, you need to make your own starter. A vigorous starter. This takes days.

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First off, measure out five pounds of bread flour, preferably a half-to-half mixture of wheat and white.

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Grab a handful of the flour.

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And drop it in a small bowl.

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Add a little bit of lukewarm water.

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Mix together with your fingers.

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Too dry. You’re going for a lump-free batter texture.

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Add more water and mix some more.

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It’s almost there!

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It looks like smooth pancake batter.

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Cover and let sit in a cool, shaded place for two to three days.

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Be back in a few days once the starter has {hopefully} developed some activity.

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About Sarah

Always thinking about my next meal.
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10 Responses to Tartine Bread Starter, Day 1.

  1. BIOCHEMISTA says:

    Wow, THREE days of staring at bread! That’s some serious patience haha :) I bet it will be well worth it though!

  2. Sarah says:

    Hahaha! Oh, this is completely out of my comfort zone:) We’ll see how it goes. Luckily, the Tartine cookbook has loads of pictures and seriously 40 pages on just the bread recipe alone.

    • Caleb says:

      What is all the extra flour for?

      • Sarah says:

        Hi Caleb. The Tartine bread book had to you make a large batch of flour to use to feed the starter. I fed my starter for about two weeks, and didn’t use all of the flour. But some starters take longer. Hope that helps!

  3. Beth Billups says:

    ooh-i just fed my starter for the first time and was looking for tips. great blog and having lived in vermont for a wee bit i’m loving your blog : )

    beth

  4. Frank says:

    Caleb, has a legitiment question, what’s all the extra flour?

    • Sarah says:

      Hi Frank. Yes, I agree it looks confusing and addressed that in a reply to Caleb. The Tartine bread book had to you make a large batch of flour to use to feed the starter, which can take almost a month to develop. The flour is actually a blend of two different flours, so that is why you make a large batch. I fed my starter for about two weeks, and didnโ€™t use all of the flour. But some starters take longer. Hope that helps!

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