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Sourdough Starter

You can use bread flour, wheat flour, white flour, or a mixture of the three for this starter recipe. Wheat apparently ferments more efficiently, but I used all bread flour, and my starter turned out wonderfully.

Sourdough Starter

Adapted from D.I.Y. Delicious by Vanessa Barrington

Notes

You can use bread flour, wheat flour, white flour, or a mixture of the three for this starter recipe. Wheat apparently ferments more efficiently, but I used all bread flour, and my starter turned out wonderfully.

Sourdough Starter

Ingredients

  1. Roughly 3 1/2 cups flour (see note above)
    Roughly 3 1/2 cups warm water

Directions

  1. Begin with 1/2 cup warm water and 1/2 cup flour. Mix well in a glass bowl, then cover with a tea towel fastened with a rubber band. Leave it out at room temperature.
  2. Check on the starter after 24 hours. It should be forming bubbles and have a fermented (but not rotten!) aroma. Discard about half of the mixture, then add another 1/2 cup water and 1/2 cup flour, cover, and let sit. If it has gone bad, throw out the entire batch and start again.
  3. Repeat the feeding process (discard half and add another 1/2 cup each water and flour) for about a week. Once it has a nice beerlike smell to it, it's ready to use. The starter can be stored in the refrigerator for a couple of weeks, but bring it back to room temperature overnight and feed it again before using.
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