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 2/3 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 1/4 cup (2 oz) of starter and transfer and stir in 1/2 cup (2.5 oz) of flour mixture and 1/4 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 1/4 cup (2 oz) starter, 1/2 cup (2.5 oz) all-purpose flour, and 1/4 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 1/2 cup (4 oz) starter add 1 cup (5 oz) all-purpose flour and 1/2 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.
Source