sourdough starter

i stole this from a youtube video. i’m not an expert baker by any means. do you have suggestions for how to do this better? contact me.

day 1

need:

• scale, jar, water, whole wheat flour, all purpose flour
• keep note of jar weight on scale (for later calculations)
• 100g whole grain flour
• 100g room temp water
• mix with a fork
• rubber band outside to mark the height
• use a loose lid (needs airflow)

day 2

• do nothing

day 3

• see some bubbles
• discard half so you have about 100g left
• add 100g all purpose
• add 100g of water
• combine well, scrape down sides, move rubber band

day 4 & 5 & 6

• repeat day 3

day 7

• 4 to 6 hours after feeding, peak bubbliness
• sometimes more than doubles
• should smell good
• dollop should float in water
• time to bake :)

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