WHITE FLOUR STARTER
This is about as simple a recipe for starting a new starter as you will find. Its very simplicity makes it one of the the more uncertain of starters, yet many people over the years have started up very good starters through the simple procedure.
The procedure is to start it with white flour and water and give the
starter a few days to catch the wild yeast. Once you have gotten
it going well you maintain it more white flour and water..
STARTING UP THE STARTER
2 c Unbleached Flour
1 x Water to make a thick batter
Mix the flour and water to make a thick batter. Let stand uncovered
for four or five days, or until it begins working. Then feed it once
or twice daily until the starter is fully activated and stabile.
MAINTAINING THE STARTER
If you use your starter every day keep it out on the counter and feed
it daily. Otherwise store your starter in the refrigerator between
bakes and feed it regularly by discarding or use all or most of the old
starter and adding a mix of fresh water and flour to the remaining starter.
A day or two before baking with the starter, take it out of the refrigerator
and give it several feeding cycles (as many as it needs to fully activate
to be ready for baking).
BAKING WITH THE STARTER
To use for recipes - Be sure that your starter is fully activated in
order to use it for recipes. Then follow recipe instructions for
incorporating it into bread dough.
NEED MORE INFORMATION?
See Starter Maintenance if your starter is ailing or you need more information on maintaining your starter, .
See Baking with a Starter for some recipes and tips on finding other great sourdough recipes.
See Sourdough Definitions for help
in understanding some sourdough technical terms.