Sourdough Starter

Instructions

1. 1

   Day 1: In a clean glass or plastic container, mix together the whole wheat flour, all-purpose flour, and water until well combined. The mixture should have the consistency of thick pancake batter.

2. 2

   Cover the container loosely with a lid or plastic wrap (don't seal it completely - the starter needs to breathe) and let it sit at room temperature (70-75°F/21-24°C) for 24 hours.

3. 3

   Day 2: You may see some bubbles forming and the mixture may have risen slightly. Discard half of the starter and feed it with 50g each of flour and 50ml water. Mix well, cover loosely, and let sit for another 24 hours.

4. 4

   Days 3-7: Repeat the feeding process every 24 hours - discard half, add 50g flour and 50ml water, mix well. By day 4-5, you should see consistent bubbling and the starter should double in size within 4-8 hours after feeding.

5. 5

   Your starter is ready when it reliably doubles in size within 4-8 hours after feeding and has a pleasant, tangy aroma. This usually takes 5-7 days.

6. 6

   To maintain: Keep at room temperature and feed daily if baking frequently, or store in the refrigerator and feed weekly if baking less often.

7. 7

   To use: Take what you need for your recipe after the starter has peaked (doubled and just starting to fall). Always reserve some starter to continue your culture.