Sourdough Starter
Author: Julie
Ingredients
  • To Begin your Starter:
  • 1 cup whole wheat flour
  • ½ cup non-chlorinated water
  • To Feed your Starter:
  • 1 cup unbleached all-purpose flour
  • ½ cup non-chlorinated water
Method
  1. Day 1 - Take 1 cup of whole wheat flour and pour into a non reactive bowl. Add ½ cup cool water to bowl. Stir well making sure to incorporate all the dry flour.
  2. Cover loosely and let it sit at room temperature for 24 hours. Hopefully your "room temperature" is at least 70°F - 80° F. If your home is cooler than 70°F, you'll need to improvise and find a warm spot for your starter, like near the stove or near a water heater.
  3. Day 2 through Day 5 - Discard half of the starter in the container and feed as follows.
  4. Feed with ½ - ⅔ cup of room temperature water. Add one cup of flour to the starter. Combine these ingredients together and cover (allowing some air) and leave it alone. You can switch to all purpose flour at this stage, and for all future feedings.
  5. On Day 5 - Discard all but 4 oz (1/2 cup) of starter before feeding again.
  6. Check for bubbling activity and volume growth from this point forward. Continue feeding once a day until it happens. Once you see activity in your starter you will feed twice a day, morning and evening.
  7. To store for long term, feed and place the starter in the refrigerator, covered and feed only once a week. When ready to use, take the container out, let come to room temperature, feed it and once its re-activated, it's ready for use.
Notes
Happy baking!
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/04/sourdough-starter/