Sourdough starter

Days One through Three

In a quart jar combine 1/2 cup flour and a 1/2 cup water.

Mix vigorously to incorporate air.

Cover with  clean cloth, paper towel or coffee filter and secure with a rubber  band or canning ring.

Leave at room temperature (65 – 85) for 12 hours.  Repeat feedings with the same amount of flour and water every 12 hours.

During this period tiny bubbles may start to form.  The starter may start to smell really funky or just pleasantly sour…forge ahead.  A larger amount of starter may be noticeable.

Days Four through Seven

For a wheat sourdough starter, begin feeding every 24 hours and discard half the starter before every feeding.  For a gluten free starter feed every 12 hours and discard half of starter before feeding.  At the 6th or 7th day, starter should indicate readiness for baking…active, bubbly doubling starter with sourdough aroma.  Bake with it, feed it and push on.

a Fairhaven Learning Project