Sourdough Starter

By Bailey1_

Ingredients

• to to flour (I have read white flour is good to start with until you get the hang of it. I used a blend of white and whole wheat to start. I heard rye and spelt works, too.)
• glass or mason jar
• to or coffee filter (will crust and tear if you get the dough on it, so I recommend cheesecloth) to cover the glass jar
• wooden spoon

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from practical-stewardship.com

Preparation

Step 1

Combine 1/4 cup of flour and 1/4 cup of water in the glass container and cover it with the cheesecloth.
Leave it on your counter top for 24 hours.
There will be a separation of liquid on top (called the hooch or alcohol) that is darker than the start, and you can pour it off if you want, but you can just mix it back in. I mix it in.
Stir, and feed your start with another 1/4 cup of flour and 1/4 cup of water, and stir again. You can use a fresh container each day.
Repeat this process for 7 days, and you have your sourdough start! When you see the bubbles, you have captured wild yeast. Isn't that crazy? The start should have a sourdough smell.
If you won't use the start right away, you can put it in your refrigerator with a lid on it, and feed it equal parts water and flour once a week. It will keep in the fridge for a couple of months.