- Glass or plastic container with loose cover
- Digital kitchen scale
- Wooden spoon
- Large glass bowl
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 4 oz whole wheat flour
- 4 oz bottled water, lukewarm
FEED (5 to 7 DAYS):
- 16 to 28 oz all purpose flour
- 16 oz to 28 oz bottled water, lukewarm
Combine 4 oz whole wheat flour and water in a glass container or food grade plastic container. Stir thoroughly to incorporate air into the mixture and make sure water and flour are completely mixed. Cover loosely.
Leave for 24 hours at warm temperature. At this point you might see some bubbles which is indicative of the growth of microorganisms in the mixture.
Discard half of the mixture. Feed 4 oz all purpose flour and 4 oz water. Stir vigorously, cover loosely and let stand for 24 hours.
Repeat the process for another 3 to 5 days. When a lot of bubbles are breaking the surface, the starter is already active.
Take the amount needed for baking, no more than one half of the mixture. Feed the other half of the mixture with 4 oz all purpose flour and 4 oz water. Let stand for several hours at room temperature, then refrigerate.
Feed regularly once a week following the feeding procedure. Take it out from the refrigerator overnight before baking. Then feed the remaining half, let stand for several hours at room temperature and refrigerate.