1/4 cup water at room temperature (x4)
3/8 cup whole wheat flour (x4)
In a pint-sized glass jar or mug mix the water and flour. Note: 3.8 cup flour is a 1/4 cup plus half a 1/4 cup, and you can eyeball it. Scrape down the sides of the jar, cover loosely with a towel or plastic wrap and allow to sit for 12 hours. After 12 hours add another 1/4 cup water and mix thoroughly until combined. Stir in another 3/8 cup flour. Scrape down the sides, cover loosely and allow to sit for 12 hours.
After the second 12-hour period, remove half of the starter and compost it. Add in another 1/4 cup water and mix. Then stir in the flour, scrape down the sides and cover loosely. Allow to sit for 12 hours. Hopefully you will now see many tiny bubbles and your starter will be increasing in size.
Your starter should start to get more and more bubbles and fill the jar after the 12-hour period after about the fourth feeding. If you don’t see bubbles and your starter isn’t growing, start over. If you see bubbles but your starter seems to be going really slow, try not feeding it, but instead give it a stir to get some air in there, and then wait and see what happens. It may just surprise you.
Use this as a starter in your favorite sourdough recipes.
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