Sourdough Starter

🥘 Ingredients

• all-purpose flour
  5 c
• whole-wheat flour
  4.5 c

🍳 Cookware

• container
• 1 liter mason jar

1. 1

   Days 1-3: Combine whole-wheat flour and all-purpose flour and keep in container as feed. Mix 1 cup of flour mixture and 2/3 cup (5-1/3 oz) of room temperature water in a 1 liter mason jar . Cover and let set at room temperature for 48 to ⏱️ 72 hours .

   whole-wheat flour: 4.5 c, all-purpose flour: 5 c
2. 2

   Days 4-10/14: Measure 1/4 cup (2 oz) of starter and transfer and stir in 1/2 cup (2.5 oz) of flour mixture and 1/4 cup (2 oz) of room temperature water. Repeat every 24 hours. Use for baking once doubled in size during 8 to ⏱️ 12 hour window.
3. 3

   Store and maintain: Combine 1/4 cup (2 oz) starter, 1/2 cup (2.5 oz) all-purpose flour, and 1/4 cup (2 oz) room temperature water and let sit for 5 hours. Refrigerate and repeat weekly.
4. 4

   Prepare for baking: 18 to ⏱️ 24 hours before, combine 1/2 cup (4 oz) starter add 1 cup (5 oz) all-purpose flour and 1/2 cup (4 oz) room temperature water. Cover and sit at room temperature for 5 hours. Measure out and refrigerate for 12 to ⏱️ 18 hours before use.