Ingredients
6 cups (720 g) organic all-purpose flour
3 cups (360 g) organic whole wheat flour
Water
Instructions
- Prepare the Flour Mixture: Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in an air-tight container. This will be used to feed your starter.
- Day 1: In a clean jar, combine 1 cup of flour and ½ cup of water (120g flour + 120g water). Stir thoroughly until fully incorporated. Cover the jar with a lid or breathable cloth and let it rest in a warm spot (around 75°F or 24°C) for 24 hours.
- Day 2: Stir the starter gently to incorporate air. Cover the jar again and let it rest for another 24 hours.
- Days 3-7: Every 24 hours, discard all but 2 tablespoons of the starter. Feed it with ½ cup of fresh flour and ¼ cup of water (60g flour + 60g water). Stir well and repeat daily for 7-10 days. Bubbles should appear and the starter will double in size within 4-12 hours of each feeding.
- If your starter is sluggish, stir in 2 tablespoons of flour and 2 teaspoons of water 12 hours after feeding to revitalize it.
- Once your starter is active and bubbly, continue daily feedings for the next two weeks to ensure it’s strong and ready for baking.
Notes
- Flour Alternatives: You can use different flours such as rye or spelt for a different flavor and texture.
- Gluten-Free Option: Substitute gluten-free flour blends for a gluten-free starter, though it may take longer to develop.
- Storage: Once established, store your starter in the fridge and feed it weekly if not in use.
- If storing in the fridge, allow your starter to warm up to room temperature before feeding it again.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: Fermentation
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
