100gramswhite flouryou can also use a mixture of white and wheat flours
INSTRUCTIONS
Start the Sourdough Starter
Mix the water and the flour together in a clean glass jar.
100 grams filtered water, 100 grams rye flour
Loosely cover the jar and set it out at room temperature overnight.
Day 2
Discard 100 grams of the starter mixture.
Add 100 grams of filtered water (1/2 cup). Stir the water into the mixture.
100 grams filtered water
Add 100 grams of all-purpose flour (2/3 cup). Stir this mixture together until it forms a thick paste.
100 grams white flour
Loosely cover this mixture and set it out at room temperature overnight.
Day 3 thru 7
On days 3 through 7 you will feed your starter twice a day. I try to feed my starter when I wake up and then in the evening.
Discard 100 grams of the starter and then feed the remaining starter.
Add 100 grams of water (1/2 cup). Stir the water into the mixture.
100 grams filtered water
Add 100 grams of all-purpose flour (2/3 cup). Stir this mixture together until it forms a thick paste.
100 grams rye flour
Loosely cover this mixture and set it out at room temperature overnight.
RECIPE TIPS
Flour choicesYour sourdough starter can be made with almost any flour. I tend to use a mixture of all-purpose or bread flour and whole wheat flour. MeasuringUse a kitchen scale to get the most accurate measurement. Feeding your sourdough starterYou should feed your sourdough starter every day, for the best results. The basics of feeding is to:
Remove two-thirds of the current starter. (leave about 50 to 60 grams of starter) I usually just eye it here.