TOOLS:
- Glass or plastic container with loose cover
- Digital kitchen scale
- Wooden spoon
- Large glass bowl
SOURDOUGH CULTURE:
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
CULTURE:
- 4 oz whole wheat flour
- 4 oz bottled water, lukewarm
FEED (5 to 7 DAYS):
- 16 to 28 oz all purpose flour
- 16 oz to 28 oz bottled water, lukewarm
DIRECTIONS:
STEP 1:
Combine 4 oz whole wheat flour and water in a glass container or food grade plastic container. Stir thoroughly to incorporate air into the mixture and make sure water and flour are completely mixed. Cover loosely.
STEP 2:
Leave for 24 hours at warm temperature. At this point you might see some bubbles which is indicative of the growth of microorganisms in the mixture.
STEP 3:
Discard half of the mixture. Feed 4 oz all purpose flour and 4 oz water. Stir vigorously, cover loosely and let stand for 24 hours.
STEP 4:
Repeat the process for another 3 to 5 days. When a lot of bubbles are breaking the surface, the starter is already active.
STEP 5:
Take the amount needed for baking, no more than one half of the mixture. Feed the other half of the mixture with 4 oz all purpose flour and 4 oz water. Let stand for several hours at room temperature, then refrigerate.
STEP 6:
Feed regularly once a week following the feeding procedure. Take it out from the refrigerator overnight before baking. Then feed the remaining half, let stand for several hours at room temperature and refrigerate.