Ingredients:

  • 50g Whole Wheat or Rye Flour (for initial mix)
  • 450g All-Purpose White Flour (unbleached, for daily feeding)
  • 500 ml Unchlorinated Water (filtered or boiled and cooled tap water)

Instructions:

  1. If using tap water, boil 500 ml for 10 minutes and let it cool completely, or let it sit uncovered for 12 hours to allow chlorine to evaporate. In a glass jar, mix 50g of Whole Wheat or Rye flour with 50ml of the unchlorinated water until no dry clumps remain. Cover loosely and let sit at room temperature for 24 hours.
  2. Starting on Day 2, and every 24 hours thereafter for approximately 10 days, perform a feeding. First, discard all but 50g of the starter (this is essential for balance). Then, feed the remaining 50g with 50g of All-Purpose White Flour and 50ml of water. Mix well, cover loosely, and observe.
  3. Monitor the starter for bubbles and signs of rising, which indicates yeast activity. The starter may show activity early on, quiet down, and then return stronger around days 7–10. The consistency should be thick, like pancake batter.
  4. The starter is ready when it consistently doubles in size 4–8 hours after feeding and passes the float test (a small spoonful of starter floats immediately in a glass of water). Once mature, you may refrigerate it and feed it weekly, or maintain it daily for regular use.