This is a multi-day process for roughly one to two weeks to get the sourdough to the right ripeness. Prepare to have a place to store your starter that is semi-warm at 65-70F.
Day 1: Combine 50 grams of flour and 50 grams of water in a jar and mix well. Leave in a warm place loosely covered.
Day 2- Feed your starter 50 grams of flour and 50 grams of water. Mix well and return to storage.
Day 3: Discard 100g of the starter and feed it back 50g flour and 50g water.
Day 4: Discard 150g of the starter and feed it back 100g flour and 100g water.
Day 5-10: Repeat step 4 each day.
Tips for baking and storing
- To test your starter is ready after around day 7-10, add a teaspoon of the starter to a glass of water. If it floats, your starter is strong and ripe. If it sinks, repeat step 4.
- The day you plan to make sourdough bread, repeat step 4 for the day. This will give your starter a boost.
- You can store your starter in the fridge with feedings once every 1-2 weeks. It's best to place a chalkboard or whiteboard sticker on your container so you can write the dates of your feedings and know when it's time to feed again.
- If your starter forms a brown liquid on top, this is ok. It's called hooch. You can dump off the liquid and feed your starter per usual for the next couple of days at room temperature.
- Your starter should always smell great. Like brewing yeast or beer. If it smells off or shows signs of mold, it's best to start over.
- Starter can also be spread thin on parchment paper and dried out to form your own bakers yeast. Store it in an airtight container in your fridge for up to a year.