Whole Wheat Sourdough Starter

Ingredients:

• whole wheat flour

• water

Utensils:

• 2 very large jars

• rubber band

• kitchen towel

• spoon

• digital scale

Instructions:

Day 1:

1. get a clean jar and mix together 10g of whole wheat flour with 10g of water until no dry bits of flour remain

2. mark the height of the starter with a rubber band, cover the jar loosely with a lid or kitchen towel, and wait 24 hours

Day 2: there shouldn't be much of a change but there may be some bubbles

1. in the same jar, stir in 10g more of whole wheat flour and 10g more of water to the starter mix

2. mark the starter with a rubber band, cover loosely, and wait another 24 hours

Day 3: it should begin to rise and smell a little

1. in the same jar, add 20g of whole wheat flour and 20g of water to the starter and mix together

2. mark the starter with a rubber band, cover loosely, and wait 24 hours

Day 4: it may look like it stopped rising but just keep feeding it

1. in the same jar, add 40g of whole wheat flour and 40g of water to the starter

2. mark the starter with a rubber band, cover loosely, and wait 12 hours this time; it should start smelling slightly sour

3. 12 hours later (it should have doubled in size), take 50g of the starter from the original jar and transfer it to a second clean jar

4. discard the starter from the original jar

5. feed this new starter 50g of whole wheat flour and 50g of water and mix together

6. mark the starter with a rubber band, cover loosely, and wait another 12 hours

Day 5:

1. move 50g of the starter to another clean jar

2. discard the original starter

3. add 50g of whole wheat flour and 50g of water to the new starter and mix together

4. do this again 12 hours later

5. repeat today's process each day until your starter rises and falls predictably after each feeding then it's ready for use

If your starter is not rising:

1. if your starter is not rising it probably isn't getting enough food so transfer about 1 tbsp of starter to a clean jar and add add 50g of whole wheat flour and 50g of water to the new starter and mix together

2. repeat this process, discarding and feeding, every 24 hours until your starter rises and falls predictably

Maintaining your starter:

• Daily Baker: keep your starter covered on the counter and feed it 4-6 hours before you're gonna bake your bread dough

• Weekly/Infrequent Baker: keep your starter covered in the fridge and take it out the day before you plan to bake bread. Then feed it, use it, and save about 1 tbsp of starter in the fridge for next time