Sourdough Starter

Ingredients

• 2 ounces whole wheat flour – for day 1
• 10 ounces water – room temperature (75–80°F)
• 8 ounces all-purpose flour – for days 2–5 feedings

Instructions

1. Day 1: In a clean 1‑quart glass jar, mix 2 ounces whole wheat flour and 2 ounces water (75–80°F) until smooth with no dry bits; scrape down the sides. Cover loosely and let stand at 75–80°F for 24 hours.
2. Day 2: Stir to assess activity (a few bubbles or a mild aroma is normal). Discard all but 2 ounces of starter (about 1/4 cup). Add 2 ounces all-purpose flour and 2 ounces water, mix until smooth, cover, and rest at 75–80°F for another 24 hours.
3. Days 3–5: Repeat the day‑2 feeding every 24 hours—discard to 2 ounces starter, feed 2 ounces all-purpose flour and 2 ounces water, mix well, and mark the level. Keep the jar at 75–80°F between feedings.
4. Readiness cues: By day 4–5 the starter should reliably double in volume in 4–6 hours after a feeding, show a domed top that later levels off, and smell pleasantly tangy and yeasty. A spoonful should float in room‑temperature water, though consistent rise/fall is the best indicator.
5. Strengthen if needed: Once it begins doubling in under 12 hours, switch to twice‑daily feedings (every 12 hours) using the same discard‑to‑2‑ounces and 2 ounces all-purpose flour + 2 ounces water ratio until it doubles in 4–6 hours after each feeding.
6. Maintain: For room‑temperature upkeep, continue twice‑daily feedings as above. For weekly maintenance, refrigerate the starter immediately after a feeding; once per week, discard to 2 ounces, add 2 ounces all-purpose flour and 2 ounces water, let it begin to rise at room temperature for 1–2 hours, then return to the fridge.
7. To bake: 8–12 hours before mixing dough, feed enough to produce the amount your recipe requires, and always reserve at least 2 ounces to keep the culture going.