Basic Sourdough Starter

Directions

• Day 1: Measure out your flour and water using a kitchen scale. Mix them together in a medium/ large jar. Cover the lid with a breathable cloth or paper towel and allow to rest in a warm space for 24 hours.
• Day 2: Discard 1/4 cup of starter and then weigh out starter in clean bowl. Depending on the weight of the starter will determine how much flour and water you will add back in. You will need to add in equal amounts of flour and water to starter. For example, if your starter weighs 100g, then you will add in 50g of water and 50g of flour. Mix that together and cover with a breathable cloth. Then allow the starter to set in a warm place for 24 hours.
• Days 3+: repeat step number 2 everyday until you get a consistent rise of your starter and when it has reached its peak it passes the float test.
• After your starter has began doubling in size and passes the float test it is ready to bake with!