Sourdough Bread Starter

Ingredients:

• Whole wheat flour (or all-purpose flour): 1/2 cup (60g)
• Water: 1/4 cup (60ml), filtered and at room temperature

Instructions:

Day 1:

1. Mix Ingredients: In a clean glass or plastic container, mix 1/2 cup of whole wheat flour and 1/4 cup of water. Stir until there are no dry bits of flour left.
2. Cover: Loosely cover the container with a cloth or lid (not airtight) to allow airflow.
3. Let it Sit: Leave the mixture at room temperature (around 70-75°F or 21-24°C) for 24 hours.

Day 2:

1. Check the Starter: You may see some bubbles forming. Discard half of the mixture (about 1/4 cup), and add another 1/2 cup of all-purpose flour and 1/4 cup of water. Stir well.
2. Cover and Rest: Cover loosely and let it sit for another 24 hours.

Days 3-7:

1. Daily Feeding: Each day, discard half of the starter (1/4 cup) and feed with 1/2 cup of flour and 1/4 cup of water. Stir well, cover loosely, and leave it at room temperature.
2. Watch for Activity: By day 4 or 5, the starter should be bubbly, and it should start to rise and fall within a few hours of feeding.

Day 7 Onward:

1. Ready to Use: By day 7, your starter should have a pleasant tangy smell and be active with bubbles throughout. It’s now ready to use for baking.

Maintenance:

• Regular Feeding: If you bake daily, keep the starter at room temperature and feed it daily. If you bake less frequently, store the starter in the fridge and feed it weekly.

Tips:

• Use filtered water to avoid chlorine, which can inhibit the growth of the wild yeast.
• Whole wheat flour helps to jumpstart the fermentation process but can be switched to all-purpose flour after the first few days.
• The discard can be used in other recipes like pancakes, waffles, or crackers.

With regular feeding and care, your sourdough starter can last for years!