Sourdough Starter¶
 Total Time |
|---|
| 0 minutes |
Ingredients¶
4.5 cups (702 g) whole-wheat flour- 5 cups (709 g) all-purpose flour
Cookware¶
- 1 container
- 1 1 liter mason jar
Instructions¶
Days 1-3¶
Combine whole-wheat flour and all-purpose flour and keep in container as feed. Mix 1 cup (142 g) of flour mixture and ⅔ cup (151 g) of room temperature water in a 1 liter mason jar. Cover and let set at room temperature for 48 to 72 hours.
Days 4-10/14¶
Measure ¼ cup (2 oz) of starter and transfer and stir in ½ cup (2.5 oz) of flour mixture and ¼ cup (2 oz) of room temperature water. Repeat every 24 hours. Use for baking once doubled in size during 8 to 12 hour window.
Store & Maintain¶
Combine ¼ cup (2 oz) starter, ½ cup (2.5 oz) all-purpose flour, and ¼ cup (2 oz) room temperature water and let sit for 5 hours. Refrigerate and repeat weekly.
Prepare for Baking¶
18 to 24 hours before, combine ½ cup (4 oz) starter add 1 cup (5 oz) all-purpose flour and ½ cup (4 oz) room temperature water. Cover and sit at room temperature for 5 hours. Measure out and refrigerate for 12 to 18 hours before use.
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