Sourdough Starter

Ingredients:

• Unbleached all-purpose flour (or a mix of whole wheat and all-purpose flour for more activity)

• Filtered or dechlorinated water (room temperature)

Steps:

1. Weigh the Starter:

   • You have 30 grams of starter. Use this as your base amount.

2. Add Flour and Water:

   • Use equal parts of flour and water by weight. For example:

     • 30 g starter

     • 30 g flour

     • 30 g water

3. Mix Thoroughly:

   • Combine the starter, flour, and water in a clean glass or plastic container. Stir until smooth, ensuring there are no dry pockets of flour.

4. Cover Loosely:

   • Cover the container with a breathable lid (e.g., a lid left slightly ajar, a coffee filter, or a piece of cheesecloth secured with a rubber band). This allows gases to escape while keeping contaminants out.

5. Let It Ferment:

   • Leave it at room temperature (70–75°F is ideal) for about 4–8 hours until it doubles in size and bubbles appear. This indicates it's active and healthy.Testing

Daily Feeding (if kept at room temperature):

• Discard half the starter (about 60 grams if you're now feeding it regularly).

• Feed with equal parts flour and water (e.g., 30 g each).

Weekly Feeding (if kept in the refrigerator):

• If you don’t bake daily, store the starter in the fridge to slow its activity.

• Once a week:

  • Remove the starter from the fridge.

  • Discard half (or use it in recipes like pancakes).

  • Feed it (e.g., 30 g starter, 30 g flour, 30 g water).

  • Let it sit at room temperature for a few hours before returning it to the fridge.

• Doubles in size after feeding.

• Bubbles are visible throughout.

• Has a tangy, fruity smell (like yogurt or vinegar).

• Hooch (a dark liquid): If this forms on top, your starter is hungry. Stir it back in or pour it off, then feed it.

• Mold: Discard the starter if you see fuzzy mold or pink/orange streaks—it’s contaminated.

By maintaining a consistent feeding routine, your sourdough starter will thrive and provide delicious results for years!