Supplies:
- 3/4 L jar
Ingredients to create the starter:
- 1/2 cup whole wheat flour
- 1/4 cup water
Ingredients to To feed the starter each day 3-7:
- 1/2 cup unbleached all purpose flour or bread flour
- 1/4 cup water
Directions: Day 1: Make the Starter
- Before you begin, decide on a time you will be available to feed your starter daily. Starters love consistency, so chose a time that you will always be available to feed your starter.
- Combine the whole wheat flour and warm water in your jar. Mix with a fork until smooth and no dry flour remains. Scrape down the sides as needed. The consistency will be thick and pasty. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 48 hours.
Directions: Day 3 – 6: Feed Your Starter
- Whether bubbles are visible or not, it’s time to start the ongoing feeding process.
- Remove and discard approximately half of your starter from the jar. Use a spoon. The texture will be very stretchy. Add 1⁄2 cupof all-purpose our and 1/4 cup of warm water. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again. You can use a rubber band around your jar to mark where it rose too and see when it falls.
Directions: Day 7: A Sourdough Starter Is Born!
- Your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small and the texture will be like a roasted marshmallow. It should also have a pleasant aroma If these conditions are met, your starter is now active. If not, keep feeding for a day or two more, until those conditions are met.
- The very last step is to transfer your sourdough starter to a nice, clean jar. You are now ready to bake.
