Updated: Apr 12
Only two ingredients needed: filtered water and organic flour in equal parts 1/4 c (50gm). Mix...
A starter is born! (almost)
Rest it at room temperature. Set it and forget it until tomorrow. Next we will feed the beast to coax the wild yeast.
Day 2: take a look...any bubbles? Probably not yet, it take a few days at least.
So now take the mix a 1/4 cup water into yesterdays mix. Stir until it's soupy and mix in the 1/4 c flour
Day 3: take a look...any bubbles? At this point, the starter should smell fresh, mildly sweet, and yeasty, but it may take a few days depending on your kitchen.
So now take the mix a 1/4 cup water into yesterdays mix. Stir until it's soupy and mix in the 1/4 c flour once again.
Day 4 Same...keep feeding
Day 5 Check your starter.
By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.
Now you are ready for bread. Visit the next blog: "See No Knead To Fuss Over Sour Dough Bread"