Sourdough Starter
Directions
- 1Zero out the jar on a digital kitchen scale.
- 2Zero out the jar on a digital kitchen scale.
- 3Zero out the jar on a digital kitchen scale.
- 4Add 1000 grams of flour (whole wheat or rye) to the jar.
- 5Add 1000 grams of flour (whole wheat or rye) to the jar.
- 6Add 1000 grams of flour (whole wheat or rye) to the jar.
- 7Add 1000 grams of filtered room temperature water (spring water is even better).
- 8Add 1000 grams of filtered room temperature water (spring water is even better).
- 9Add 1000 grams of filtered room temperature water (spring water is even better).
- 10Mix the ingredients together with a fork or spatula until well combined.
- 11Mix the ingredients together with a fork or spatula until well combined.
- 12Mix the ingredients together with a fork or spatula until well combined.
- 13Put a rubber band around the jar to the level of the starter to track the rising level.
- 14Put a rubber band around the jar to the level of the starter to track the rising level.
- 15Put a rubber band around the jar to the level of the starter to track the rising level.
- 16Cover with a lid (loose fitting is better).
- 17Cover with a lid (loose fitting is better).
- 18Cover with a lid (loose fitting is better).
- 19Let it rest for 24 hours.
- 20Let it rest for 24 hours.
- 21Let it rest for 24 hours.
- 22After 24 hours, if there is no change, let it rest for another 24 hours.
- 23After 24 hours, if there is no change, let it rest for another 24 hours.
- 24After 24 hours, if there is no change, let it rest for another 24 hours.
- 25On day 3, discard half of the starter (about 100 grams should be left).
- 26On day 3, discard half of the starter (about 100 grams should be left).
- 27On day 3, discard half of the starter (about 100 grams should be left).
- 28Feed the starter by adding 100 grams of all-purpose flour and 100 grams of room temperature water.
- 29Feed the starter by adding 100 grams of all-purpose flour and 100 grams of room temperature water.
- 30Feed the starter by adding 100 grams of all-purpose flour and 100 grams of room temperature water.
- 31Mix until there are no dry bits of flour left.
- 32Mix until there are no dry bits of flour left.
- 33Mix until there are no dry bits of flour left.
- 34Repeat this process (discarding half, adding 100g flour and 100g water) every 24 hours until day 6.
- 35Repeat this process (discarding half, adding 100g flour and 100g water) every 24 hours until day 6.
- 36Repeat this process (discarding half, adding 100g flour and 100g water) every 24 hours until day 6.
- 37On day 6, the starter should have more than doubled in volume and be very bubbly.
- 38On day 6, the starter should have more than doubled in volume and be very bubbly.
- 39On day 6, the starter should have more than doubled in volume and be very bubbly.
- 40Keep 100 grams of the starter, discard the rest.
- 41Keep 100 grams of the starter, discard the rest.
- 42Keep 100 grams of the starter, discard the rest.
- 43If the starter doesn’t seem to grow as expected, don't worry; just keep feeding it.
- 44If the starter doesn’t seem to grow as expected, don't worry; just keep feeding it.
- 45If the starter doesn’t seem to grow as expected, don't worry; just keep feeding it.
Ingredients
- 1000 grams whole wheat flour
- 1000 grams whole wheat flour
- 1000 grams whole wheat flour
- 1000 grams filtered room temperature water
- 1000 grams filtered room temperature water
- 1000 grams filtered room temperature water
- 100 grams all-purpose flour
- 100 grams all-purpose flour
- 100 grams all-purpose flour
- 100 grams room temperature water
- 100 grams room temperature water
- 100 grams room temperature water
Equipment
digital kitchen scaleWeck Jarsforkred spatula