Natural Sourdough Starter
Serves 1
Directions
- 1Sterilize jars in an instant pot.
- 2Day 1: Add 10 grams of white flour, 10 grams of whole wheat flour, and 15 grams of water to the jar.
- 3Day 2: Add 10 grams of white flour, 10 grams of whole wheat flour, and 15 grams of water to the jar.
- 4Day 3: Add 20 grams of white flour, 20 grams of whole wheat flour, and 30 grams of water to the jar.
- 5Day 4: Take 30 grams of the starter, and discard the rest.
- 6Add 30 grams of water, 10 grams of white flour and 10 grams of whole wheat flour to the jar.
- 7Day 5: Take 40 grams of the starter, and discard the rest.
- 8Add 30 grams of water, 15 grams of white flour and 15 grams of whole wheat flour to the jar.
- 9Day 6: Take 30 grams of the starter, and discard the rest.
- 10Add 30 grams of water, 15 grams of white flour and 15 grams of whole wheat flour to the jar.
- 11To test if it's ready, drop a small amount of starter in water. If it floats, it's ready.
Ingredients
- 10 grams white flour
- 10 grams whole wheat flour
- 15 grams water
- 10 grams white flour
- 10 grams whole wheat flour
- 15 grams water
- 20 grams white flour
- 20 grams whole wheat flour
- 30 grams water
- 30 grams sourdough starter
- 30 grams water
- 10 grams white flour
- 10 grams whole wheat flour
- 40 grams sourdough starter
- 30 grams water
- 15 grams white flour
- 15 grams whole wheat flour
- 30 grams sourdough starter
- 30 grams water
- 15 grams white flour
- 15 grams whole wheat flour
Equipment
jarsinstant potscalespatula
Tips
- Sterilize the jar before starting.
- After it becomes strong, continue feeding it once every two or three days, once a day: 20 grams of starter, 20 grams of flour and 20 grams of water.
- Once ready for use, it can be kept in the refrigerator and fed once a week.
- The starter is ready to use for baking once it floats in the water.