How to make a sourdough starter #sourdough #sourdoughstarter #sourdoughbread #baking

How to make a sourdough starter #sourdough #sourdoughstarter #baking #bread #sourdoughbread Note 1: What works for one person won’t work for everyone! Get to know your starter, feed it what it wants, when it wants, where it wants. Note 2: Use a digital scale. Precise weights are important. ____________________________ Day 1: Mix 100g of AP flour with 100g of lukewarm water in a jar. Loosely cover the top with a towel or a lid just resting on top. Let it rest 24 hours someplace warm, around 24C/75F. Day 2: Give it a stir, cover it again, and let it rest for another 24 hours. Day 3: When you wake up, discard 100 grams of the starter, making sure to get rid of any liquid (hooch) that’s formed. Add 60g of AP flour and 60g of water. Mix it up, cover it up, and let it rest 12 hours. Do this all over again in the evening. Repeat the steps from day 3 every day moving forward. _______________________ Hopefully after a week or so you’ll start to see bubbles forming shortly after feeding. The starter should eventually double in size inside your jar, then slowly deflate back to its original size. Eventually you can probably start to feed it just once per day, or less if you keep it in your fridge between bakes. Just keep in mind that when you retrieve it from the fridge you’ll need to let it warm up first, then kickstart it with twice daily feeding. When it comes time to bake, remember that you want to use the discard (in place of dry active yeast) when the starter is at peak bubbly-ness. I’ll share some recipes for what I’ve made soon. :)