Sourdough Starter
Prep time: 
Fermentation time: 
Total time: 
Yield: ½ cup
 
Ingredients
  • 100 grams (3.5 ounces by weight) organic whole wheat (or rye, spelt or any other whole grain) flour
  • 400 grams (14 oz.) organic all-purpose flour
  • filtered water
Instructions
Day 1
  1. Add 100 grams whole wheat flour and 100 ml water to a clean quart-sized mason jar. Stir until no dry flour can be seen. Cover jar top with a cloth or paper towel and secure loosely with the metal ring or rubber band. Place somewhere where the temperature is at least 70F/21C.
Day 2
  1. Discard all except 100 grams of the starter (you'll remove about ½ cup or 100g). I keep a separate container for discarded starter, which can be used for many other baking purposes.
  2. Add 100 grams all purpose flour and 100 ml water to the starter. Stir well until no dry flour can be seen. Store in its warm spot again for 24 hours.
Days 3 to 7 Morning
  1. Discard all except 100 grams of the starter.
  2. Add 100 grams organic AP flour and 150 ml water to the starter. Stir well.
Days 3 to 7 Evening (12 hours later)
  1. Discard all except 100 grams of the starter.
  2. Add 100 grams all purpose flour and 100 ml water to the starter. Stir well.
  3. By the third day, your starter should start to be bubbly and sour smelling. Keep going with twice daily feedings until it is vigorously bubbling and smells yeasty (this might take a few more days or even a week).
  4. When a starter is consistently doubling in volume within six hours of each feeding, it is healthy and has a well-established culture.
  5. Many experts believe that it takes between 30-90 days for this ferment to reach its maturity, when fed and used daily.
Recipe by Fermenters Club at https://fermentersclub.com/sourdough-starter/