Flour, water, and time are all you need to make a beautiful sourdough starter
Ingredients
60 gm
All-purpose white flour
(5lb bag of unbleached)
60 gm
Water
Instructions
Day 1: Place 60 grams of flour and 60 grams of water in a glass jar and mix very well. Cover and let sit in a warm room temperature spot for 24 hours. In the oven with the light on is my go-to spot.
Day 2: Remove half of starter mixture and discard or save in the refrigerator to be used in a discard recipe. Replenish the starter with 60 grams of flour and 60 grams of water. Stir well, scrape down sides, cover and leave in a warm room temperature spot for 24 hours.
Day 3-7: Repeat the same process as Day 2 each day.
Day 7-14: Continue with the same process and monitor for doubling in size (a rubber band or marker can be very useful for this and fun if you have kids helping) and for a pleasantly tangy, sour smell. When you feel your starter is ready, place a small spoonful in a dish of water. If it floats, it is active! Congrats! You can begin to experiment with sourdough baking!
Notes:
EQUIPMENT:
glass jar with lid - (the jar should be able to hold about 2 cups, 16-ounces, 470 ml)
