1
Mix flours with water and keep the glass jar in a warm spot for the next 24 hours, covered with a clean cloth.
2
Discard half the culture, add water and flour, and stir with a spoon . Cover and let it rest for another 24 hours in a warm spot.
3
Some fermentation activity might be present. Discard, feed, stir and wait. Starting from now on you’ll do it twice a day to keep that activity going faster.
4
There will be lots of bubbles, both on top of your sourdough starter as well some visible on the sides. Your starter may have risen and fallen a bit.
5
Fermentation activity should be present and increase each day. Remember to feed it twice a day!
6
Fermentation activity should be present and increase each day. Your starter should rise almost twice its size.
7
On day 7, you should already be able to see the rise and fall of your starter. Your starter should be ready for your first sourdough bread!
- Quality of the ingredients matter; - Keep your starter in a warm place for it to grow; - Feed it twice a day at the beginning.