115gfiltered, room temperature waterfor initial starter
Feeding
37gFlour blend mixture from above
25gfiltered, room temperature waterfor feeding
Instructions
Measure your containers
Measure each plastic container without the lid and write the weight down on the base of the container with a permanent marker.
Flour Blend mixture
Mix white and whole wheat flour into a container. This will be used to make the initial starter as well as for future feedings.
200 g white bread flour, 200 g whole wheat flour
Initial Starter
Mix 80 grams of the above flour blend in a clear glass or plastic container. The rest of the flour blend will be used for future feedings.
Add 115 grams of lukewar, filtered water and mix with your hands until the mixture is the consistency of a thick, lump-free batter.
115 g filtered, room temperature water
Cover with a paper towel and elastic and let rest at room temperature for 2 days.
Feeding
On Day 3, remove 20 grams of your starter and place it in a different container or remove as much starter that will leave 20 grams
Add 37 grams of flour blend and 25 grams of filtered, room temperature water. Mix using your hands.
37 g Flour blend mixture from above, 25 g filtered, room temperature water
Cover with a paper towel and elastic and let rest at room temperature for 1 day.
Repeat the feeding at about the same time of day 7 more days until the starter rises and falls predictably. At this point, the starter is ready for use.
Keyword sourdough starter
Tried this recipe?Let me know how it was or if you have any questions or suggestions!