Sourdough Starter | 1:1 Flour:Water

• Using a kitchen scale, add unbleached whole grain flour (200 g) and water (200 g) to a large 800 mL container made from glass, plastic or ceramic,
• Mix thoroughly with the handle of a wooden spoon. The dough will be wet and shaggy.
• Cover the container with a tea towel and secure the tea towel with the rubber band over the container body.
• Leave the dough in an open area at 24 – 26 ℃ overnight (on top of the fridge).
• Remove 100 g of dough from the container and add more flour (50 g) and water (50 g), stirring again with the handle of a wooden spoon. Cover again with the tea towel and rubber band then leave the dough back in the warm, open area.
• Repeat the previous step, discarding 100 g of dough and replacing it with 50 g each of fresh flour and water, until the dough smells like warm yeast and edible (5-7 days).
• Once the dough smells like yeast, your sourdough is ready to use in any recipe that calls for a 1:1 sourdough starter!
• For storage, seal the starter jar with the lid and keep in the fridge. For convenience keep the rubber band wrapped around the jar exterior.

Ongoing

• Once your starter is established, feed it every 1-2 weeks using the following method.
• For feeding, remove the starter from the fridge and open the lid. Remove 80 – 100 g of starter (this is the discard) and either use or dispose as compost.
• Add whole grain flour (50 g) and water (50 g) to the parent starter. Mix thoroughly with a wooden or plastic spoon.
• Cover the lid of the starter with the tea towel and secure with the rubber band.
• Let the starter ferment in a warm place for 12 h.
• At this stage, the starter is ready to use in any active sourdough recipe, otherwise, reseal the starter lid and store back in the fridge for another day.