Stir together the whole-wheat flour and 1/3 cup water in the jar. Cover with the cloth and secure with a rubber band. Set aside in a warm place out of the sun to proof for 24 hours. The starter may increase in volume dramatically and form small bubbles.
Stir the starter to deflate it. Leave 1/2 cup of the starter in the jar and compost or refrigerate the rest. Stir 1/2 cup all-purpose flour and 1/4 cup water into the jar. Re-cover with the cloth and set aside in the same place for 24 hours. This is called "feeding" the starter.
Stir the starter again to deflate it, then feed the starter again: Remove all but 1/4 cup of the starter and stir in 1/2 cup all-purpose flour and 1/4 cup water. Re-cover and set aside in the same place for 24 hours. It's OK if the starter seems to be inactive - just keep going.
Start feeding the starter every 12 hours, removing all but 1/4 cup of the starter every time. Mark the level on the jar with a rubber band so you can monitor how much it rises.
Continue with the same discarding and feeding steps every 12 hours. The starter should rise and fall throughout the day.
Day 6 to 8
Continue with the discarding and feeding process every 12 hours until the starter is very bubbly on top, there are bubbles on the sides and it doubles in size and falls regularly throughout the day (this may happen at any time between days 6 - 8). At this point, you're ready to bake!
How to Store:
Remove the cloth, cover with the lid and refrigerate. Feed once a week. Bring to room temperature 1 - 2 days before using , feeding every 12 hours.
If you miss a feeding:
Feed your starter every 12 hours at room temperature for a day or two to bring it back to life.
Does the type of flour matter:
Yes! Use as directed. The fresher the flour the better the results.
Do I have to discard some of the starter:
You need to keep the amount of starter in the jar consistent or it will grow exponentially and take up space. You don't have to discard it though: you can give some away, or you can add some to pancakes or waffle batter for sourdough flavor (you'll still need a leavener).
How to know if starter is dead:
If the starter doesn't rise when you feed it, it is likely inactive. You can probably bring it back to life after a few feedings; if it takes many feedings, you are basically just growing a new starter, which is fine too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (566g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 19 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 5.6mg||0 %|
|Potassium 453.6mg||12 %|
|Total Carbohydrate 81.3g||24 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 67.6g|
|Protein 15.3g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 380
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