Making a sourdough starter is as easy as mixing flour and water. Sharing a sourdough starter is a common practice among bakers because it saves time and improves your chances of success, but it isn't required to get started.
King Arthur Baking recommends starting sourdough with one cup of pumpernickel or whole wheat flour and one-half cup of water. Make sure that whether it's plastic or glass, your container is large enough to hold the sourdough starter as it grows. Sourdough starters can double and even triple in volume over time, so it's important to go with something larger than you think you'll need. Cover the container loosely, and keep it at room temperature for the first day.
The next day around the same time, whether it's grown much or not, discard about half of the starter and add the same quantity of flour and water. Mix it well, cover, and let it sit for another 24 hours. At this point you'll start to see some bubbles and smell a fruity, sour aroma. From here, keep repeating the process starting with about 113 grams of the starter (discard the rest), and the same volumes of flour and water until the mixture is doubling in volume.
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April 24, 2023 at 02:43AM
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How Exactly Does A Sourdough Starter Work? - Daily Meal
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