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Step 1: We mix flour & water.
Step 2: We wait for it to bubble & rise.
Step 3: We throw away “discard” a portion, then we feed it with more flour & water when it starts to deflate.
Step 4: Repeat. This process is what allows for the fermentation, resulting in all of the benefits discussed above.
Mix 1 cup flour, whole grain, wheat, or rye (120 grams) with 1/2 cup (120 grams) filtered water using a fork into a wide mouthed jar. Cover to keep moisture in. Let it sit on the counter at room temperature for 24-48 hours, or until you start to see some bubbles.
**Tips: Make sure all of the dry flour gets mixed in well. If you need to add a little more water to incorporate the flour, that is okay, but the amount of flour should be exact. To cover, you can use a lid, a damp towel, plastic wrap, or paper towel with an elastic band. The ideal room temperature is 22-24 degrees. The cooler the room, the longer it will take. Sourdough starter loves warmth.
Start “Day 2” when you see a little bit of bubbing. When you start to see bubbles, DISCARD ALL BUT 1/2 CUP OF THE STARTER (keeping 1/2 cup of the starter in the jar). Then mix into the remaining 1/2 cup starter: 1 cup (120 grams) of bread flour, and 1/2 cup (120 grams) filtered water, mixing well with a fork. Then cover and let it sit for another 24 hours.
**Tips: You might not see any bubbling in the first 24 hours. That's okay, let it sit until you start to see it bubble. It can take up to 48 hours in cooler rooms.
Repeat the same as "Day 2" about 24 hours after the last feed, DISCARD ALL BUT 1/2 CUP OF THE STARTER. Add 1 cup flour and 1/2 cup water to the existing 1/2 cup starter and let it sit for 12-24 hours or until the starter starts deflating, which means it's "hungry".
**Tips: By Day 3 it should be bubbling. If not, let it go longer until it starts bubbling & rising up the jar. You may need to start feeding your starter twice a day, morning and night if it is becoming more active (bubbling & rising). You want to feed the starter only after it has peaked (metabolized all the flour from the last feeding) and has started sinking back down the jar or gets liquidy- this is when it is hungry. This will depend on the temperature in the room, and could range from 8-24 hours. it is better to underfeed rather than overfeed.
Feed 1-2 times/day, discarding all, BUT 1/2 cup of starter EACH TIME. Feed 1 cup flour, 1/2 cup water.
**Tips: Look for the hunger signs. You should start to see some rising and falling. It’s helpful to put the starter in a clean jar and mark the beginning level (with a dry-erase marker, or rubber band) so you can easily see this. **If your starter looks like it is still rising at the time of second feeding (at night) and there is no evidence it has fallen or no slide marks, skip this feeding and feed first thing in the morning. Feeding it when it is “not hungry” will dilute all the growing yeast and make it lethargic.
Feed again, 1-2 times, roughly 12 hours apart or once it's peaked. Then discard all BUT 1/2 cup of the starter each time. Feed 1 cup flour, 1/2 cup water.
**Tips: The starter should be active, bubbling, rising then sinking. Hopefully, close to doubling in size. (If not, repeat this day and read troubleshooting section)
Give it one last feeding. Then this time discard all but a 1/3 cup. Add 1 cup flour (120 grams) and 1/2 cup water, and place it in a clean jar so you can see the action clearly.
**Tips: The starter should hopefully double in volume within 4-6 hours of feeding. Let the starter rest at room temperature for 8 hours; it should be active, with bubbles throughout or breaking the surface. Then DO THE FLOAT TEST: To test the starter, place a teaspoon of starter (just from the top, don’t stir it down before scooping the starter out) in a glass full of water, it should hopefully float. If it does, you can make bread. Tonight!
At this point, if your starter has not doubled in size or passed the float test, it is completely okay, don’t give up! Often it just takes longer, sometimes up to two weeks if it's cooler. Continue feeding 1-2 times a day, for a few more days, until you see a consistent, predictable, rise and fall, and it floats. Read the troubleshooting section and if you need to take a break, put it in the fridge and try it again up to a week later. Don’t toss it!
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