Ingredients:

  • 1/2 cup (113g) unbleached all-purpose flour (or whole wheat flour)
  • 1/4 cup (57g) lukewarm, unchlorinated water (bottled or filtered)

Instructions:

  1. Day 1: Initial Mixing: In the jar, combine flour and water. Mix until a smooth, thick paste forms.
  2. Day 1: Initial Fermentation: Cover loosely and let stand at room temperature (around 70-75°F/21-24°C) for 24 hours.
  3. Day 2: Observe and Feed: Check for signs of activity (small bubbles). If there's any mould, discard and start over (using a freshly cleaned jar!). Feed the starter by discarding half of the mixture.
  4. Day 2: Continued Feeding: Add 1/2 cup flour and 1/4 cup water. Mix well.
  5. Day 2: Continued Fermentation: Cover loosely and let stand at room temperature for 24 hours.
  6. Day 3-7 (or longer): Repeat Feeding: Repeat steps 3-5 daily. You should start to see more activity (more bubbles, rising and falling). The starter may also have a slightly tangy smell. The smell should not be overtly unpleasant.
  7. Day 7+: Check for Activity: When the starter consistently doubles in size within 4-8 hours after feeding, it's ready to use! It should have a pleasant, slightly sour aroma.
  8. Maintaining the Starter: Once active, feed the starter regularly (once or twice a day if kept at room temperature, or once a week if refrigerated). If refrigerating, feed it the day before you want to bake with it to reactivate it.