Ingredients
- 50 gr all-purpose flour (and 50 gr all-purpose flour for each day of feeding)
- 50 gr water, use better bottled (and 50 gr of water for each day of feeding)
Method
- In a jar add the water, the flour, and mix with a spoon until the mixture turns into a paste. Seal well the jar with a lid and leave it at room temperature for 24 hours, until it starts activating.
- On the second day, add to the same jar 50 gr water, 50 gr of the flour, mix, and seal the jar. Leave it at room temperature for more 24 hours.
- On the third day, remove the half (the sourdough starter should be about 200gr, so you remove almost 100gr) and add again to the jar 50 gr water and 50 gr flour, mix, and seal with the lid. Leave it at room temperature for 24 hours.
- Follow the same process for 7-10 days in total. You should always have 200 of sourdough starter, remove 100 gr, and feed with more 100 gr.
Tips:
If you don’t use it right away, store it in the refrigerator.
When you need it, follow the same process of “feeding” and wait for 3 hours until it doubles in volume. Then, use it to make the bread.
Don’t forget to keep almost 200gr of sourdough starter each time after new “feeding” to use next time.
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