Sourdough Starter

Ingredients

Steps

1. 1

   Day 1: In a clean glass jar (at least a pint or larger), combine the whole wheat flour and water. Stir until the flour is fully combined; it should be the consistency of a paste or thick batter. If it's dough-like, thin it with a bit more water.

2. 2

   Cover the jar loosely with the lid and let it sit in a warm spot (75-80°F) for 24 hours.

3. 3

   Day 2: Check the starter for bubbles on top. If it doesn't look bubbly, let it sit another 12 to 24 hours until you see signs of activity. Timing depends on the ambient temperature, so a cool spot may show nothing in the first 24 hours.

4. 4

   Once you see bubbles or a greyish liquid on top, discard half of the starter, keeping about 60g in the jar. Add 1/2 cup (60g) all-purpose flour and about 1/4 cup (60g) water and stir until well combined.

5. 5

   Mark the level of the mixture on the side of the jar with a rubber band, marker, or tape. Cover loosely and rest in a warm spot for another 24 hours.

6. 6

   Day 3: Check the starter — it should be very bubbly and risen, almost doubled in volume, with a faint sour smell. If there's little activity, let it sit up to another 24 hours.

7. 7

   Once risen, discard half and feed again with the same amounts of flour and water. Cover loosely and let it sit until doubled in size, anywhere from 6 to 24 hours.

8. 8

   Days 4 and 5: Continue discarding and feeding 2 more times, each time after the starter doubles in volume. Save the discard for other recipes once the starter is healthy.

9. 9

   After the final feeding and rise, the starter is ready to use. It should have a pleasantly sour aroma that's noticeable when fed and active.

10. 10

    To store long-term, discard and feed one more time, let it sit in a warm spot just until it starts to rise (about 2 hours), then cover tightly and refrigerate. Feed it once a week by discarding and adding flour and water. When ready to bake, discard and feed as normal and let it sit in a warm place until doubled.