Sourdough Starter Recipe

Ingredients

• Unbleached all-purpose flour
• Filtered water

Instructions

1. 1

   Day 1: combine 40 grams of flour and...: Day 1: combine 40 grams of flour and 40 grams of water in a jar and stir very well. Leave in a warm place, out of direct sunlight, covered with a loose lid or cloth.

2. 2

   Day 2- Feed your starter 40 grams of flour...: Day 2- Feed your starter 40 grams of flour and 40 grams of water. This means, adding in a fresh 40g of flour and 40g of water and mixing it really well with yesterday's mix.

3. 3

   Day 3: Pour 40g of the starter into...: Day 3: Pour 40g of the starter into a fresh jar and feed it 40 grams of flour and 40 grams of water. (A ratio of 1:1:1.) Discard the rest.

4. 4

   Day 4: Pour 40g of the starter into...: Day 4: Pour 40g of the starter into a fresh jar and feed it 40 grams of flour and 40 grams of water. Discard the rest.By days 3 and 4, your starter might be bubbling and have a slightly sour smell.

5. 5

   Day 5-10: each day pour 40g of the...: Day 5-10: each day pour 40g of the starter into a fresh jar and feed it 40 grams flour and 40 grams water. Discard the rest.

6. 6

   If your starter is doubling easily by day...: If your starter is doubling easily by day 6 or 7, within 6 hours of feeding, you can start feeding it 1:1:1 twice daily.

7. 7

   By day 10 it might be ready to...: By day 10 it might be ready to use, though it could be earlier. Test to see if your starter Is ready by feeding it at a 1:2:2 ratio and seeing if it doubles within 6 hours. For example, 30g starter, 60g flour, and 60g water. If it doubles within 6 hours, when kept In a warm spot it's ready to use.