Equipment Needed
Ingredients Needed
Instructions
- Ingredients: Strong White Flour , Water Equipment: Large Glass Jar , Weighing Scale , Thermometer
- Ingredients: Strong White Flour , Water Equipment: Large Glass Jar , Weighing Scale , Thermometer
- Ingredients: Strong White Flour , Water Equipment: Large Glass Jar , Weighing Scale , Thermometer
- Ingredients: Strong White Flour , Water Equipment: Large Glass Jar , Weighing Scale , Thermometer
- Ingredients: Strong White Flour , Water Equipment: Large Glass Jar , Weighing Scale , Thermometer
- Ingredients: Strong White Flour , Water Equipment: Large Glass Jar , Weighing Scale , Thermometer
Notes
It’s a good idea to mark the weight of the jar on the side, to help when discarding excess starter.
This is a “100% hydration” starter; be sure to use it in recipes that call for a 100% starter.
You can slow down the culture by refridgerating it. A refridgerated starter will only need to be fed weekly. Remove it from the refridgerator and let it come to room temperature before feeding, and leave it at room temperature for 24 hours.
Experiment with flour combinations - for example a 50/50 mix of plain/rye flour works well.
