Even though this takes 7-10 days to make, it is very easy to do. It makes such a good bread. You can also make, pancakes, tortillas, cookies and with it.
SOURDOUGH STARTER
Ingredients:
*70 grams whole wheat flour (1/2 cup) for day 1-3
*70 grams of all-purpose flour (1/2 cup) for days 4-7 (or up to day 10)
*70 grams of non-chlorinated water (1/4 cup) (I use distilled water)
Directions:
~Day 1: In a quart size canning jar (or glass jar), mix whole wheat flour and water together until will combined. Cover with lid, but not the ring or place a coffee filter on top with a rubber band around it. Store on counter at room temperature.
~Day 2: Add 70 grams of whole wheat flour and 70 grams and water together until well combined. Cover with lid, but not the ring or place a coffee filter on top with a rubber band around it. Store on counter at room temperature.
~Day 3: Remove half of the starter (does’t need to be exact, just close). Add 70 grams of whole wheat flour and 70 grams and water together until well combined. Cover with lid, but not the ring or place a coffee filter on top with a rubber band around it. Store on counter at room temperature.
~Day 4-10 (it may be ready after day 7), Add 70 grams of all-purpose flour and 70 grams and water together until well combined. Cover with lid, but not the ring or place a coffee filter on top with a rubber band around it. Store on counter at room temperature.
~Between day 7-10 your started should start to smell yeasty and a bit fruity. The mixture should double int size within 2-3 hours. To make sure it’s ready, put a small dollop in some water. If it floats the starter is ready.
~Refrigerate with lid and ring on it.
~Once every 2-4 weeks it will need to be fed (adding the 70 grams of flour & water) to keep your starter active.