sourdough starter.
naturally occurring wild yeast and lactic acid bacteria for baking bread.
Ingredients:
unbleached bread flour.
whole-grain rye flour. (wheat, spelt, etc.)
filtered water, lukewarm.
Equipment:
glass jar.
scale.
Execution:
day 1 - 7:
Mix bread and whole wheat flour 1:1, (50g each) in a glass or plastic container.
Add 2 parts of water, (100g).
Every 12-24 hours, remove 70% of the starter from the container, add 50g flour and 50g of water and mix until no dry remains.
Repeat these steps for the following days.
day 7 and onwards.
Your starter should be active at this point, it should be bubbly and have a sour smell.
If you bake bread frequently, you can keep your sourdough starter at room temperature and continue to follow the above instructions. However, if you don't plan on baking often, you can store your starter in the fridge and feed it every 2-4 weeks. When you're ready to use it, take the starter out of the fridge a couple of days before baking and provide two additional feedings to ensure it becomes fully active again.