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