50gramsall-purpose flourplus extra for daily feeding
50gramswarm waterplus extra for daily feeding
Instructions
Day 1
Combine 50 grams flour and 50 grams warm water in a large glass jar and stir to form a thick paste. Cover with the lid of the jar, or a piece of plastic wrap secured around the top with a rubber band. Place your sourdough starter in a spot where temperature will remain consistently draft-free and warm. Be sure to choose a spot where you will see the jar on a daily basis and remember to feed it. Optional - Place a rubber band around the jar lined up with the top of the starter to measure growth day-by-day.
Day 2
You may see a few tiny bubbles starting to form on the surface of your starter. If so, that’s great! If not, don't worry, it’s still very early. It can take over a week to see anything happen! Mix 50 grams fresh flour and 50 grams warm water into your starter and stir vigorously until a thick, smooth, sticky batter forms. Return your starter to the spot you kept it the previous day.
Day 3
Hopefully by now the surface of your starter is dotted with small bubbles and is slightly larger in volume. It may have the beginnings of a faint sour/musty smell. Pour half of your starter into the organics bin. Add 50 grams fresh flour and 50 grams warm water and stir vigorously to combine. The mixture will be thick and pasty. Cover and return your starter to its spot.
Day 4
At this point your starter should be bubbly and doubled in size (this is where a glass jar comes in really handy to be able to see). It should also smell somewhat sour, but not astringent. Pour half of your starter into the organics bin. Add 50 grams fresh flour and 50 grams warm water and stir vigorously to combine. The mixture will be thick and pasty. Cover and return your starter to its spot.
Day 5 And Onward
This far along, your starter should be bubbly (both with bubbles on top of and throughout the starter) and doubled in volume. It will smell sour, but still pleasant. If your starter doesn't show these characteristics yet, don’t worry. Depending on your kitchen temperature, flour quality, and any other number of reasons, your starter might take a bit more coaxing to become active. Continue the process of discarding half of your starter and feeding it 50 grams fresh flour and water every one to three days indefinitely.