Ingredients
- whole wheat flour*
- filtered water (room temperature)
Instructions
- Day 1: Add flour to a glass jar. You don't need to measure, but you can estimate a half cup or cup.
- Stir in water until the mixture has a thick pancake batter consistency.
- Place a loosely fitting lid on the jar. Leave the jar out at room temperature.
- Day 2: In 24 hours, discard half of your starter and refeed the remaining starter with at least as much flour as the quantity of starter left in the jar. Stir in water until the starter has a thick pancake batter consistency. Replace the loosely fitting lid and leave the jar out at room temperature.
- Days 3, 4, 5: Repeat this process every day for 3 more days.
- Day 6 & 7: Discard and feed twice daily, approximately every 12 hours.
- Home temperature, flour, and water vary and affect the activity of your starter. If your starter is not bubbly by day 7, continue the discard and feeding process every 24 hours for another week.
- Once you’ve established your starter, store it at room temperature and feed it approximately every 24 hours if you bake frequently. If not, store it in the refrigerator and feed it roughly once a week to maintain activity.
Video
Notes
-*Whole grain flour, such as whole wheat or rye, is a great food source for a growing starter. All-purpose flour works, but it must be unbleached.
Nutrition values are approximate and may vary.
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