The Basics / Sourdough Starter
What will I need?
- sprouted flour
- Purified water
- A clean 24 ounce -or- 32 ounce glass jar, with lid
- clean linen towel
Step One
Whisk together 1 cup flour and 1 cup water, pour into a glass jar. Be careful not to hit the sides of the jar when pouring the mixture in.
Step Two
Cover with a linen towel, and a band. Place in a cool dark cabinet. Leave until the next morning.
Step three
For the next few days feed your starter ¼ cup flour, ¼ cup water every morning for a week.
how will i know when it’s ready?
Depending how large you jar is you may have to transfer to a larger container. Always keep the jar half full after a feeding. As the starter activates it will expand after each feeding. Once you have a bubbly starter you can pour off excess and use it in recipes to keep it under capacity of your jar.
Maintenance
If you bake once a week or less keep your starter in the refrigerator with a lid. Take out once a week to feed. After feeding keep out until it comes to room temperature. If you bake more frequently you can keep your starter on the counter. Feeding depends on temperature and environment, at this point you should be able to tell when it needs a feeding. If a dark liquid comes to the top this is a sign of too much water in your mixture. Simply pour off the liquid and reduce the water content for a couple feedings.
Use
Feed your starter 12 hours before using. Always reserve ½ cup of active starter to keep it strong.
