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Masa mare
Baking

Masa mare

Make your own sourdough starter from scratch with just flour, water and a week of patience — then keep it alive with Gerard's fridge feeding routine between bakes.

by Gerard Casas

Ingredients

1
  • as needed bread flour
    about 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster
  • as needed warm water
    warm, not hot; about 4–5 cups over the first week
Tools (2)
  • glass jar
  • spoon

Steps

  1. Day 1: in a glass jar glass jar , mix ½ cup bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster with ½ cup warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week into a thick paste.
  2. Cover the jar glass jar loosely — not airtight — and leave it at room temperature for 24 hours.
  3. Day 2: stir in another ½ cup bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster and ½ cup warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week .
  4. Cover loosely and rest for 24 hours.
  5. Day 3: you may see bubbles. Discard half of the mixture.
  6. Feed with ½ cup bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster and ½ cup warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week , mix well, cover loosely and rest for 24 hours.
  7. Days 4–7: discard half and feed with ½ cup bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster plus ½ cup warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week every 12–24 hours.
  8. It is ready when it reliably doubles 4–8 hours after feeding: drop a spoonful in water — if it floats, bake with it.
  9. Maintenance: once active, scoop out two-thirds to bake with, leaving the rest in the jar glass jar .
  10. Add 3–4 tablespoons of bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster .
  11. Stir in warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week with a spoon spoon until it looks like thin liquid yogurt, about half a jar glass jar .
  12. Leave it at room temperature for 5–6 hours, not fully covered, until it rises.
  13. Once it has risen and fallen back down, put the jar glass jar in the fridge; it keeps for up to 6 days. Feed it again before baking.

Day 1: in a glass jar glass jar , mix ½ cup bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster with ½ cup warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week into a thick paste.

Cover the jar glass jar loosely — not airtight — and leave it at room temperature for 24 hours.

Day 2: stir in another ½ cup bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster and ½ cup warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week .

Cover loosely and rest for 24 hours.

Day 3: you may see bubbles. Discard half of the mixture.

Feed with ½ cup bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster and ½ cup warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week , mix well, cover loosely and rest for 24 hours.

Days 4–7: discard half and feed with ½ cup bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster plus ½ cup warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week every 12–24 hours.

It is ready when it reliably doubles 4–8 hours after feeding: drop a spoonful in water — if it floats, bake with it.

Maintenance: once active, scoop out two-thirds to bake with, leaving the rest in the jar glass jar .

Add 3–4 tablespoons of bread flour bread flouras neededabout 4–5 cups over the first week; whole wheat or rye kickstarts day 1 even faster .

Stir in warm water warm wateras neededwarm, not hot; about 4–5 cups over the first week with a spoon spoon until it looks like thin liquid yogurt, about half a jar glass jar .

Leave it at room temperature for 5–6 hours, not fully covered, until it rises.

Once it has risen and fallen back down, put the jar glass jar in the fridge; it keeps for up to 6 days. Feed it again before baking.