Sourdough Starter

Ingredients

• Flour: all-purpose or bread flour, plus a bit of whole wheat or rye if you have it
• Room-temperature water (non-chlorinated if possible)

Method

1. Day 1 (Mix): Add 60 g (about 1/2 cup) flour and 60 g (about 1/4 cup) water to your jar.
2. Stir until no dry bits remain; texture should be like thick pancake batter.
3. Scrape down the sides, cover loosely (lid set on top, not tight), and leave at room temp (70-75°F / 21-24°C) for 24 hours.
4. Days 2-5 (Feed once a day), each day roughly at the same time: Stir the starter.
5. Discard about half (you can throw it away or save for pancakes/crackers).
6. Add 60 g flour + 60 g water.
7. Stir smooth, scrape sides, mark the level with tape or a rubber band, cover loosely, and rest 24 hours.
8. Days 6-7 (Switch to twice-daily feeds, if needed): When it's showing bubbles and rising, begin feeding every 12 hours to strengthen it.
9. Discard all but about 60 g (1/4 cup generous) of starter.
10. Add 60 g flour + 60 g water, stir, cover, and rest 12 hours.
11. Repeat.
12. Once active: Keep it at room temperature and feed 1-2 times a day, or store it in the fridge and feed about once a week.
13. For fridge storage: Take it out, let it warm slightly, discard down to 60 g, feed equal parts flour and water, let it get bubbly again, then return to the fridge.