Sourdough Starter
Ingredients:
- 1L Filtered Water, room temperature
- 3 cups (360g) Whole Wheat Flour
- 2 cups (240g) All-Purpose Flour
Directions:
Day 1:
- Fill a clean container with roughly 1 litre of filtered water. This is the water you will use every day. Keep it on the counter, sealed with a lid.
- Fill another jar with 150g room temperature filtered water and 100g whole wheat flour. Stir with a spoon. The mix will be thick and somewhat lumpy. Close the lid without clipping it and cover with a dark towel.
Day 2 (24 hours later):
- Not a whole lot will have happened in this time, this is normal. Remove half the starter and pour in 150g of the room temperature water and add 100g of whole wheat flour. Stir and close the lid, don't clip the lid just close it and cover with a towel.
Day 3 (48 hours later):
- The starter has now grown in size and is bubbly. Remove and weigh 75g of the starter in a clean bowl. Dispose the remaining of the starter. Wipe your jar with a paper towel, DO NOT WASH. Put the 75g starter back into the jar. Add 75g of filtered water, 35g whole wheat flour and 35g all-purpose flour. Stir and close the lid and cover with towel
Day 4 (72 hours):
- Today you'll see a lot happening, some bubbles and growth. You will repeat the same as yesterday. Remove 75 grams of starter, dispose the rest. Add 75g of reserved water, 35 g whole wheat flour and 35 of all-purpose flour. Stir and close the lid and cover with towel.
Day 5:
- Today there will be more bubbles and more growth. Reserve 75 grams of starter, disposing the rest. Add 75g of filtered water, 35g whole wheat flour and 35g of all-purpose flour. Stir and close the lid and cover with towel.
Day 6:
- At this point, your starter will have tripled in volume and should have a pleasant sour smell to it. Here we move to a daily feeding of the starter. You will be using a ratio of 1:2:2. 1-part starter, 2-part flour, 2-part water
- Remove 25 grams of the starter, disposing of the rest. Add 50g all-purpose flour and 50g water.
Day 7:
- Continue to feed your starter using the 1:2:2 ratio described in day 6.
Prep Time: 7 Days
Total Time: 7 Days
Yield: 1 Sourdough Starter