To make a sourdough starter, mix equal parts of flour and filtered water (for example, 1 cup flour and 1 cup water) in a glass container. Stir well to combine, cover with a cloth, and let it sit at room temperature for 24 hours. On the second day, discard half of the mixture and feed it again with the same amount of fresh flour and water. Repeat this feeding and discarding process daily for about 5-7 days, feeding every 12 hours by the end. The starter is ready when it becomes bubbly and doubles in size, indicating the presence of beneficial bacteria and yeast for sourdough baking.
Here's a simplified step-by-step summary:
- Day 1: Mix 1 cup flour + 1 cup filtered water, stir, cover, rest 24 hrs.
- Day 2-5: Discard half, add 1 cup flour + 1 cup water, stir, cover, rest.
- Day 6-7: Feed every 12 hours instead of 24.
- Ready when bubbly and doubled in size.
Use unbleached all-purpose or a mix of whole wheat and all-purpose flour for best results. Keep the starter in a warm spot (around 75-80°F) during incubation.
