Activating Your Sourdough Starter
1. Add packet of starter, ½ cup of unbleached all-purpose flour, and ¼ cup of filtered water to your 32oz. Jar. Stir
thoroughly. It needs to be the consistency of thick pancake batter. Depending on humidity and elevation you may need to add more water. Cover with a coffee filter or 100% cotton cloth and secure with mason jar ring. Place rubber around the outside of your jar to mark the level where your starter is after feeding. Growth will occur after a few hours of feeding. Anything above the rubber band is growth. This may not happen for the first few days. You are wanting it to double at the end of 7 – 10 days. Store on countertop.
2. After 12 hours feed your starter with 3 tablespoons of unbleached all-purpose flour and 2 tablespoons of filtered water. Stir thoroughly. It needs to be the consistency of thick pancake batter. Depending on humidity and elevation you may need to add more water. Cover with a coffee filter or 100% cotton cloth and secure with mason jar ring. Place rubber around the outside of your jar to mark the level where your starter is after feeding. Store on countertop.
3. After 12 hours feed your starter with 3 tablespoons of unbleached all-purpose flour and 2 tablespoons of filtered water. Stir thoroughly. It needs to be the consistency of thick pancake batter. Depending on humidity and elevation you may need to add more water. Cover with a coffee filter or 100% cotton cloth and secure with mason jar ring. Place rubber around the outside of your jar to mark the level where your starter is after feeding. Store on countertop.
4. After 12 hours feed your starter ¼ cup unbleached all-purpose flour and ¼ cup filtered water. Stir thoroughly. It needs to be the consistency of thick pancake batter. Depending on humidity and elevation you may need to add more water. Cover with a coffee filter or 100% cotton cloth and secure with mason jar ring. Place rubber around the outside of your jar to mark the level where your starter is after feeding. Store on countertop.
5. After 12 hours feed your starter ½ cup unbleached all-purpose flour and ¼ cup filtered water. Stir thoroughly. It needs to be the consistency of thick pancake batter. Depending on humidity and elevation you may need to add more water. Cover with a coffee filter or 100% cotton cloth and secure with mason jar ring. Place rubber around the outside of your jar to mark the level where your starter is after feeding. Store on countertop.
6. After 12 hours discard ½ of your starter. Feed the remaining half of the starter with 1 cup of unbleached all-purpose flour and 2/3 cup of filtered water. Stir thoroughly. It needs to be the consistency of thick pancake batter. Depending on humidity and elevation you may need to add more water. Cover with a coffee filter or 100% cotton cloth and secure with mason jar ring. Place rubber around the outside of your jar to mark the level where your starter is after feeding. Store on countertop.
7. Repeat step #6 every 12-24 hours daily. Your starter should have the consistency of pancake batter and be bubbling regularly (growing/fermentation at work) within a few hours of feeding. Place rubber around the outside of your jar to mark the level where your starter is after feeding. Anything above the rubber band is growth. You are wanting it to double at the end of 7 to 10 days. Store on countertop.
Using Your Starter
To build up your starter for a recipe, feed according to the directions on the reverse side. Do not discard as you go while building up your starter. It will be ready to bake with 4-6 hours (once it’s doubled in size) after last feeding. ALWAYS RESERVE ½ CUP OF YOUR STARTER TO MAINTAIN A WORKING STARTER.
Maintaining Your Starter
On Your Counter | Frequent Bakers
Feed your starter at least once every 24 hours using 1 part starter, 1 cup unbleached all-purpose flour and 2/3 cup filtered water. Remember to discard half your original starter prior to each feeding.
In Your Refrigerator | Weekly/Monthly Bakers
In your refrigerator (colder temperature) your starter will go into hibernation. You will not need to feed it daily. Feed your starter once every 5-7 days using 1 part starter, 1 cup unbleached all-purpose flour and 2/3 cup filtered water. Remember to discard half your original starter prior to each feeding. Your starter will die if you fail to feed it. When taking it out to bake with, sit your starter on the counter and allow it to come to room temperature before feeding.
Use ONLY Brown Rice Four if you want your starter to be Gluten Free.
Follow me on Pinterest https://pin.it/3ry4GCU for sourdough and sourdough discard recipes. Go to my Awesome Food | Recipe board https://pin.it/J78svpa and go to the Sourdough section for my favorite recipes from Pinterest.