Sourdough Starter from scratch

Some notes before you start: 

• Do not use metal lids or metal spoons for mixing.  I use a plastic lid for my jar and a wooden chopstick to mix.

• When it says, "cover with a lid" only place the lid on top, do not screw on tight.

• Notice Day 2 and 7 are different from the rest.  

• This process may need to continue for 10-20 days.  

• Starter should always resemble a thick pancake batter. If too runny add more flour, if too thick add more water.  

• The starter will start to smell terrible, and there might even be some mold, Do not throw it out!  It is part of the process.  

• Fill a quart jar with water and leave on counter, uncovered.  This is the water you will use to feed your starter, it will remove any chlorine in the water by evaporation, and will not be cold from the faucet.   

• Take note of the time you start making your starter and continue feeding your starter at the same time each day.  I set an alarm on my phone and label a calendar with each day the starter is on so I don't have to remember.

Day 1: 2 heaping Tablespoons Bread Flour 

            2 Tablespoons water 
            Wide mouth pint jar with plastic lid

Mix water and flour into your wide mouth jar and stir.  It needs to be thick, it can be clumpy.  You might need to add 1-3 teaspoons of water if too thick. Cover with lid (do not screw on tight), leave somewhere warm. 

Day 2: 2 heaping Tablespoons Bread Flour 
            2 Tablespoons water

Scoop out half of the starter and stir in flour and water.  Cover and leave somewhere warm.

Repeat this process for 2-3 weeks.

Day 7:Repeat all the steps but this time change out the container.

Keep repeating Day 2.

When is it ready?

The Starter consistently is doubling in size, smells sour, but fresh (not rotten like it has been smelling) and should feel light and fluffy when you spoon it (May take 14 days or more.)  Starter is now ready for the float test.

Float Test: Feed starter and wait till doubles in size (~4-6 hours).  Drop spoonful (no metal should touch your starter) of starter into a jar of lukewarm water. If it floats to the top, it is full of air and ready to use! 

When ready to use, stir it down to get air bubbles out, volume should go back to where the rubber band marked where you were measuring it to see if it would double.  You can now bake sourdough with your starter.

Note: I got this recipe from Amber's Kitchen See her website for sourdough starter information