What you need for your start:
Flour of choice (AP, Bread, or Rye work well, Gluten Free will not work for this)
Roots Wax Wrap, tea towel or coffee filter and rubber band or string
Congratulations! You’ve taken the first step in sourdough parenthood, now let’s get this baby growing so you can make some incredibly delicious and surprisingly easy recipes.
Your new starter is hungry! Now that you’ve gotten it home, its time to feed it.
Place a clean bowl on a scale and add this starter to it. Zero out your scale and add 100g of your choice of flour (AP, whole wheat, and rye are all fine to use for feeding) and 100g of non-chlorinated water. Mix with a spatula until it forms a paste with no dry flour remaining. Move to a clean jar or bowl at least twice the size of the new starter and cover loosely with a secured coffee filter, tea cloth, or wax wrap. Leave it on the counter.
After 12 hours, you should see active bubbles and a rise in the mixture. Your baby is now ready to bake with.
First things first, if you would like to continue keeping it out at room temperature and baking often, it will need a feeding about every 12 hours. To do this, weigh out 50g of starter into a new jar and add 100g of flour and 100g of water. Combine completely using a spatula, cover with your lid as before and leave out. The remaining starter can now be used for any number of recipes, we’ve included some ideas at the end of this post.
If you’d like to rest your starter, feed it as described above and place it in your fridge with a secure lid and bring it out to feed once a week.
If you need more starter for a recipe, just increase the beginning starter ratio and feed more water & flour accordingly. For example: 100g of starter with 200g flour and 200g water.
TIP 1: I recommend using a food scale but if you don’t have one, you can measure out 1/4 cup of starter and feed it a scant 1/2 cup flour and 1/2 cup of water and follow the same directions.
TIP 2: If your house it very cold, it may take longer to get a rise. You can keep your starter in the oven with the light on or on top of your fridge where the air is warmer.
TIP 3: The starter likes to be warm for a recipe, between 72 and 76 degrees. Using a thermometer can ensure you’ve got the right temp for your recipe.