How to Make Sourdough Starter from Scratch

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Create your own sourdough starter with this simple recipe! Experience the tangy, chewy delight of San Francisco-style sourdough using just flour, water, and a bit of yeast. Perfect for beginners ready to bake artisan bread at home. Begin your journey to sourdough mastery today!

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As a bread fanatic, like me, there's something almost magical about cultivating your very own sourdough starter. It’s not just about the baking—it's about the journey, the subtle science, and the sheer joy of creating something wonderfully tasty from mere flour and water. If you’re ready to embark on this delicious adventure, let me take you through the steps of creating a San Francisco-style sourdough starter, infused with the same tangy spirit that captured my heart and taste buds during a memorable trip to San Francisco.

Our Sourdough Saga: A San Francisco Love Story

It seems like only a blink ago, but in the year 2000, my better half and I found ourselves honeymooning in the misty embrace of San Francisco. This city, with its legendary hills adorned with colorful, hand-in-hand Victorian houses and labyrinthine streets that could give a detective a run for his money, completely stole our hearts and, more importantly, our stomachs.

And then there was Pier 39. Oh, what a spectacle! Imagine a place where the air is alive with the bark of sea lions and the delighted gasps of tourists discovering treasures in whimsical shops. It's like a little carnival that decided to set up shop by the sparkling bay, where the seafood is so fresh, you'd swear it winked at you before landing on your plate.

In this culinary wonderland, the real showstopper was the city’s famed sourdough bread. Every day, we'd dive into bowls of creamy clam chowder so perfectly nestled in chewy, tangy sourdough that it felt like a culinary hug—one that, admittedly, played havoc with our waistlines, but who was I to complain?

Years later, the flame of love for both my husband and that sourdough burns as fiercely as ever. Driven by a dollop of nostalgia and a generous sprinkle of epicurian ambition, I embarked on the quest to craft my own sourdough starter, armed with a recipe from a treasured publication—the San Francisco Cookbook. This wasn’t just any cookbook; it was a memento from our beginnings of marital bliss, infused with the spirit of San Francisco’s gastronomic delights.

With each stir of my starter, I stirred up memories; with every bubble that surfaced, I smiled at the echoes of laughter from our Pier 39 adventures. This process of mixing, kneading, and waiting was more than just baking. It was about keeping a piece of that San Francisco magic alive, right there in my kitchen.

Creating sourdough from scratch is truly a labor of love, akin to bottling the essence of those fog-laced, whimsical San Francisco days and savoring it, one slice at a time. And just like the city's famed Golden Gate, which stretches grandly over the sparkling waters, my sourdough connects the past with the present—a delicious homage to a city and a honeymoon that baked the foundation of our lives together.

Crafting Your Own Sourdough Starter: A Recipe for Homespun Magic

Venturing into your sourdough journey is like tapping into an age-old ritual, one that fills your kitchen with the aroma of baking bread and the warmth of continued tradition. Here’s a no-fuss, step-by-step guide to creating your very own sourdough starter—your first step toward heavenly, home-baked bread.

Starting this journey links you arm-in-arm with generations of bakers before you, each of whom reveled in the simple magic of flour, water, and time. What emerges isn’t just bread, but a warm, yeasty masterpiece that speaks of home comforts and culinary delights. Let's roll up our sleeves and get started, shall we?

Flour Power

Choosing the right type of flour isn't just a step—it's the leap into the world of sourdough that could make or break your bread-making adventure. If you're just dipping your toes into these yeasty waters, grab a bag of fresh, unbleached all-purpose flour. It's the reliable old friend with a consistent quality that won't let you down, making it perfect for those first-time sourdough whispers.

Now, for the daring bakers looking to stir a bit of excitement into their dough, why not waltz down the flour aisle a little further? Bread flour or various whole grain flours aren't just your run-of-the-mill choices—they're the secret handshake to richer flavors and heartier textures in your bread. Whole grain flours, in particular, are the unsung heroes of the flour world. Packed with nutrients and bustling with enzymes, they kick your starter into high gear, promising a robust rise and a flavor that sings of grains dancing through fields and sunshine. So, whether you stick with the tried and true or venture into the bold and wholesome, your flour choice lays the foundation for a sourdough starter that's as unique as your baking spirit.

Water Works

It might seem like just a humble ingredient, but the quality of water you use in your sourdough starter could very well set the stage for triumph or tragedy in your bread-baking saga. To sidestep any drama, steer clear of plain old tap water. That stuff often carries a dose of chlorine, which, while great for keeping swimming pools sparkly, has a notorious reputation for putting the brakes on your starter's growth.

Instead, treat your sourdough to a spa day with either filtered or bottled water. These pampered options are free from the meddling chlorine and ready to mingle with your flour without any fuss. And when it comes to temperature, think baby bathwater—warm but not hot, ideally cuddling up at around 70°F to 80°F. This cozy warmth is just the nudge your yeast needs to wake up without getting frazzled.

For those who love a bit of precision in their potion-making, consider pulling out your kitchen scale. Measuring your water by weight rather than volume can be a game-changer, ensuring your hydration levels are just right for nurturing an active, bubbly sourdough starter. So go on, give your water the attention it deserves, and watch as it helps your sourdough rise up to greet you with the perfect loaf.

Giving Your Sourdough a Little Nudge with Commercial Yeast

In the traditional world of sourdough bread-making, the magic begins with capturing wild yeast from the air. It's a beautiful, almost poetic process, as these invisible helpers float into your kitchen, ready to breathe life into your bread. But, let’s be honest, relying solely on wild yeast can sometimes feel like sending a love letter via a carrier pigeon—romantic, yes, but not always the most reliable.

That’s where a pinch of commercial yeast comes into play. Think of it as a little booster rocket for your sourdough starter, especially when you're just getting started on this fermentation journey. Adding just a smidgen of this potent powder can kick-start the fermentation process, making the whole affair less of a waiting game and more of a sure thing. This trick is particularly handy if you’re in a bit of a hurry to see your starter bubble and grow, or if you’re aiming for bread that has a consistent rise and texture every single time.

Using commercial yeast is like having a backup singer in a jazz band—it supports the natural wild yeast, ensuring your performance (or in this case, your baking day) goes off without a hitch. It’s a helpful step for those who love the art of bread-making but also appreciate a little predictability in their culinary exploits. So, whether you're a seasoned baker or a newcomer eager to dip your toes in the dough, consider giving your sourdough starter that little extra push toward greatness.

Mixing and Fermenting

In a clean glass jar or a weck jar—one that’s roomy enough to handle all the ambitions of your sourdough starter—yes, it’ll need space to stretch its yeasty legs, as it will double in volume as it grows.

Begin your baking ballet by swirling together one cup of flour with an equal measure of warm water and a sprinkle of yeast in your chosen jar. Give it a vigorous stir; think of this as waking up all those sleepy yeasts with a good morning dance. This not only mixes your ingredients but also pulls in air—the breath of life for your starter, helping it catch wild yeast still floating around your kitchen like tiny, invisible fairies just waiting to be part of your sourdough story.

Next, drape your jar with a piece of plastic wrap or a soft cloth, securing it gently with a rubber band. This isn't just about keeping things tidy—it's about creating the perfect little greenhouse for your starter. Place your budding mother in a cozy nook of your kitchen that’s warm but not sunny, like atop your refrigerator, where it can bask in the gentle warmth without getting a sunburn. This spot will become your starter’s own little haven, the stage where it slowly transforms into a bubbly, aromatic concoction ready to turn into the most delicious bread.

If the idea of splurging on Weck jars seems a bit too grand for your first foray into the world of sourdough, fret not. There's a charming, budget-friendly alternative that won't make your wallet wince—Sourdough Starter Jar Kits. These kits are a boon for beginner bakers who want to dip their toes into the sourdough waters without diving wallet-first into the deep end.

Why Weck Jars Are the Bee's Knees for Sourdough Starters

If you've ever found yourself up to the elbows in flour, nurturing a sourdough starter as though it's a finicky houseplant, you'll know that every choice in this process matters—from the flour you flirt with to the water you whisper sweet nothings to. But let’s chat about the unsung hero of sourdough success: the humble abode for your bubbling baby. And I'm pointing my dough-covered fingers at the Weck jar—specifically, the ¾ Liter 743.

Now, these aren't just any jars. Weck jars hail from Germany, a land known for its precision and durability, and they bring all that and a bag of pretzels to your sourdough adventure. Made from sturdy glass, these jars are a cinch to clean. Whether you’re giving them a quick rinse under the tap or tossing them into the dishwasher after a sourdough session that turned into a sticky situation, they come out looking like new.

But it's not just about being easy to clean—oh no. The design of these jars is where the magic happens. They've got straight sides that taper just so, making it a breeze to get your spatula in there and scrape around without leaving any floury gold behind. And that’s not just good design; that’s good manners.

Let’s talk lids. The Weck jar comes with a glass lid that just rests on top, perfect for keeping out the flour-thieving gremlins while letting your starter breathe a little. It’s like a little window you can peep through to check on your starter without disturbing its yeasty dreams.

And because these jars are smoother than a jazz band on a Saturday night, with nary a crease or pit where rogue flour could hide, you can mix your starter to your heart's content without worrying about missing a spot.

So, next time you're setting up shop for a new starter, grab a Weck jar and watch your sourdough thrive in style. It’s not just a jar; it’s a statement that you’re serious about your sourdough—and that’s a good thing.

The Crucial Spot

The secret to a spectacular sourdough starter isn't just in the stir—it's also about where it gets to sit and simmer into its bubbly best. The spot you pick for your starter to do its slow, yeasty dance is more important than you might think. You see, yeast, much like some of us, enjoys a cozy, stable environment—not too hot, not too cold, just right.

This spot should be a warm sanctuary that maintains a steady temperature, creating the ideal climate for those yeasts to wake up and get to work at just the right pace. Too hot, and you might find your starter rushing through its performance, leading to an over-fermented, sour-smelling flop. Too cold, and those yeasts might just hit the snooze button, slowing your bread ambitions to a sluggish pace.

A good hint that you've nailed the location? When you peek into the jar and see those buoyant little bubbles forming along the sides, or when the starter has puffed itself up to double its original lonely size at the bottom of the jar. These are the tell-tale signs of a happy, healthy sourdough starter that's well on its way to becoming the star of your next baking show. So, scout out that cozy corner, and let your sourdough starter thrive in its new happy home.

Beyond the Basics: Nurturing Your Starter

As your sourdough starter begins to flourish, it will need a bit of your attention and a lot of your love in the form of a regular feeding schedule. Whether it’s once a day, or twice when the kitchen feels more like a sunny porch in July, you’ll need to show up with a spoon in hand.

Each feeding session starts with saying goodbye to a small amount of the old starter—think of it as pruning back your plants to encourage new growth. Then, in goes equal parts of flour and water, the simple yet profound ingredients that fuel the magic. Weighing these on a kitchen scale isn’t just about precision; it’s about creating the perfect balance of hydration, which is critical for keeping your starter robust and ready to puff up your bread with all its might.

When your starter begins to look like a miniature science project, bubbling joyously and doubling in size, it's ready for the big leagues. This is when you can really see the fruits of your labor come to life in a hot Dutch oven. The enclosed space of the Dutch oven mimics a professional baker’s oven, giving your sourdough bread that gloriously crunchy crust and tender, airy interior that dreams are made of.

And what about the bit of starter you didn’t use? Well, don’t you dare think of throwing it out! Tuck it into the fridge, where it can slow down and relax until your next baking adventure. This remaining starter is not just for bread. Oh no, it’s a versatile gem that can transform into delectable Sourdough Pancakes, Sourdough Soft Pretzels, Sourdough Pizza Crust, and other treats that make your kitchen smell like a bakery. So, keep that starter going, and let it surprise you with all the delicious possibilities it holds.

Observing the Growth: Signs of a Healthy Sourdough Starter

The First Few Days
Ah, the early days of a sourdough starter—there's something genuinely thrilling about seeing those first signs of life in your flour and water mixture. Within the first 24 to 48 hours, keep a close eye on your jar. You’re looking for small bubbles and perhaps a modest rise in volume. These bubbles are your first hello from the yeast that’s now calling your mixture home. They’re busy at work, munching on the flour and producing carbon dioxide and alcohol as little signs of their presence. It’s like watching a tiny universe come alive on your kitchen counter.

Feeding Your Culture
Think of your sourdough starter as a pet that doesn't bark or need walks, but certainly requires regular feedings to stay healthy and active. If the temperature of your kitchen feels more like a sunny day in Savannah rather than a cool San Francisco morning, you might find yourself needing to feed your rapidly growing culture twice a day. 

Each feeding involves discarding about half of the starter (don’t worry, it’s not wasteful but necessary) and replenishing it with fresh flour and water in equal parts. This ritual isn't just about maintaining a certain volume; it’s vital for supplying your hungry yeast with fresh food. By doing so, you're ensuring that your starter remains vigorous and capable of leavening the scrumptious loaves you're dreaming of.

Float Test
After diligently feeding your starter for about a week, you're probably itching to see if it’s ready to actually make bread. This is where the float test comes into play, a simple yet effective way to check if your starter is ready to rise to the occasion—literally. Just scoop a small spoonful of your starter and gently plop it into a glass of cool water. If it floats, it's teeming with enough carbon dioxide to give your bread that beautiful lift and airy crumb. A floating starter is a sign of a mature, ready-to-use culture that will turn your bread-making session into a victorious kitchen dance.

Feeding and Maintaining Your Starter

Daily Feedings
An active starter, kept at room temperature, should be fed once-a-day at the very least. This routine is essential if you want a vibrant, healthy culture that can reliably leaven your bread.

Long-Term Care
If you aren’t baking daily, you can keep your starter in the refrigerator, which slows down its metabolism, requiring feeding only once a week. When you plan to bake, take the starter out of the fridge, let it come to room temperature, and feed it. It should become bubbly and active again before you use it in a recipe.

Is My Sourdough Starter Still Good? Don't Fear the Hooch!

So, you've peeked at your sourdough starter and noticed a layer of liquid lounging on top, huh? Before you start mourning what seems like a sourdough disaster, let me tell you about “Hooch.” It's not a sign of doom; it's actually quite normal and a tad dramatic in its presentation.

Hooch is the boozy byproduct of yeast fermentation, sort of like your starter's way of saying, “Hey, I’m getting a bit famished here!” This liquid can range in color from a light gray to a deep, dark brown, almost like it's trying on different outfits. And while it might look a little suspect, it's really just your starter's quirky way of telling you it's time for a snack.

What to do with this tipsy layer? Simply pour it off. Give your starter a good stir to mix everything back together, and then go ahead and feed it as usual, following your recipe's steps. This little ritual not only refreshes your starter but reassures it—and you—that the journey to delicious, tangy bread is still well on track. So next time you spot some hooch, just remember: it's not the end of your sourdough dreams, but a call to the kitchen for a bit of TLC.

Freezing Your Starter

Tucking away your sourdough starter in the freezer might sound like a no-no to the uninitiated, but with the right approach, you can preserve its bubbly magic for a rainy day without a hitch. Freezing your starter doesn’t have to mean saying farewell to those industrious yeasts. In fact, a good chunk of them will slumber through the frost just fine, ready to spring back into action once thawed.

Yet, freezing your starter is a bit like packing away your favorite quilt for the summer. There’s a right way to do it, ensuring the delicate harmony of friendly bacteria and yeasts remains intact, ready to puff up your bread with lovely rises and flavors once they're back in the warmth of your kitchen.

When to Hold Off on Freezing Your Sourdough Starter

Let’s get this straight—timing is everything. If your sourdough starter is still a fledgling (less than a few months old), hold off on sending it to the freezer. Young starters are like saplings, still gathering their strength; they simply aren't ready to face the big freeze. These starters need time to bolster their yeast and bacterial populations to robust levels, which typically takes about three months. Only then are they considered ‘mature'—capable of withstanding a bit of cold without a fuss.

If you’ve just begun your sourdough journey, patience is your best pal. Keep feeding and nurturing your starter until it reaches this robust adolescence. Remember, a mature starter can handle a bit of neglect now and then, which is a bonus for those of us who sometimes forget a feeding amidst the daily hustle.

The Freezing Process Explained

Now, for the nitty-gritty on freezing your sourdough starter—whether it’s a thick, dough-like consistency or a slacker, more liquid form, there’s a method to best suit your needs:

For Stiffer Starters:

1. Portion Control: Scoop out the typical amount you’d use for a loaf and pop it into a zip-lock bag. Toss in an extra pinch (about 10 grams) to account for any that sticks to the bag later on.
2. Freezing Flat: Spread these bags on a sheet pan and slide it into the freezer. Once frozen, these portions can be stacked or filed away, taking up minimal space in your chilly archive.

For Runnier Starters:

1. Cube It: Pour your starter into a piping bag, and neatly fill an ice-cube tray. Smooth the tops to ensure even freezing.
2. Air Out: Give the tray a gentle tap on the counter to knock out air bubbles, then freeze. Once solid, transfer these starter cubes into a zip-lock bag for easy storage and portioning.

Why Freeze at All?

Imagine this: your starter is vibrant and active, but a bustling life or a break from baking calls you away. Freezing your starter means you can hit pause on this labor of love, without starting from scratch down the line. Whether you're looking at a few months or stretching it to a year, freezing offers a practical solution to manage your baking schedule without losing your starter’s unique character.

Reviving Your Chilled Starter

When the baking bug bites again, reviving your frozen starter is straightforward:

1. Thaw Thoughtfully: Move the needed portions from freezer to fridge and let them thaw over a day.
2. Feed and Flourish: Once thawed, resume regular feedings. Start with small, frequent meals to coax your starter back to its bubbly personality. If after a day it’s still sluggish, keep at it. Sourdough starters can have their own unique tempo, but persistence will reawaken those sleepy yeasts.

More Than Just Bread

When you think of sourdough, that crusty, artisanal loaf might be the first thing that dances through your mind. But let's stretch that imagination, like a well-kneaded dough, beyond the bread basket. Your bubbling jar of sourdough starter is a key to a treasure trove of culinary adventures. It’s not just about bread; it’s about bringing a unique twist to some of your favorite treats.

Transforming Pizza Night

Imagine slathering a sauce over a base that’s not just any crust, but a sourdough crust—thin, with a delightful crisp that snaps with each bite, yet chewy in all the right places, with pockets of airy goodness. Sourdough adds a depth of flavor to your pizza that is both rustic and sophisticated. It’s a crust that can hold its own against whatever toppings you throw its way, from classic pepperoni to a more inventive combination like pear and gorgonzola. Try my Sourdough Pizza Crust!

Soft Pretzels: The Twist That Delights

Soft pretzels and sourdough are a match made in snack heaven. The slight tanginess of the starter enhances the dough, giving you pretzels that are not just a treat to eat but a feast for the senses. Dipped in warm, melted cheese or just a simple brush of butter and a hearty sprinkle of coarse salt, these pretzels will make you rethink every mall pretzel you’ve ever had. Try my soft and chewy Sourdough Soft Pretzels!

Crackers: Crunching on Tradition

Why buy a box of bland, forgettable crackers when your sourdough starter can help you bake a batch that could star in any cheese platter? With just a few rolls of the rolling pin, your dough turns into thin sheets ready for the oven. What emerges are crackers that are crispy, light, and saturated with a complexity that only sourdough can provide. Whether you’re pairing them with a sharp cheddar or a smear of fig jam, these crackers are sure to be a conversation starter at any gathering.

Pancakes: A Morning Revolution

Then come the mornings when you yearn for something heartier than the usual fare—enter sourdough pancakes. These are no ordinary pancakes; they have a texture that’s both tender and robust, and a flavor slightly tangy, which makes adding a dollop of honey or maple syrup all the more delightful. They're an excellent way to use up any excess starter and transform your breakfast into something truly special. These Sourdough Pancakes are my kids favorites and are a Saturday morning tradition around our house.

And More…

Your bustling jar of sourdough starter is like a culinary magic potion, ready to cast its spell on more than just your standard loaf. Imagine it bringing a new twist to waffles at Sunday brunch, adding a hearty depth to muffins for your morning coffee, or even sneaking into cakes, where it whispers of tang beneath sweet frosting.

Each time you fold that starter into a new bake, it transforms the ordinary into something memorable. The natural leavening does more than just make your treats rise; it infuses them with layers of subtle, complex flavors.

So keep that starter bubbling, and let it take your baking to wondrous new heights. 

Our Sourdough Journey

Sourdough is so much more than just bread—it's a lively, breathing part of your kitchen. It’s like having a leafy plant that doesn’t just sit there looking pretty but joins you in the dance of baking, infusing your creations with deep, soulful flavors and textures that no store-bought loaf could ever hope to match. 

This humble mix of flour and water, when nurtured, becomes a time-honored tradition of bread-making, connecting you with a whole lineage of bakers who have also stood in their kitchens, coaxing life and zest out of seemingly simple ingredients.

As you journey forward with your starter, keep in mind that like all good things, each has its own personality. Some starters might bounce back with just a hint of neglect, while others might need your constant love and attention. Embrace these quirks with patience and persistence—your caring hands and curious mind are the secret ingredients that will help your sourdough thrive.

MORE SOURDOUGH INSPIRATION!

Looking for a slightly sweeter sourdough flavor? Try my Potato Flake Amish Friendship Bread!

Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!

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How to Make Sourdough Starter from Scratch

Discover the joy of homemade sourdough starter! This easy guide shows you how to craft a tangy, robust sourdough. Perfect for beginners, you'll learn to bake bread with rich flavors and textures. Start your sourdough journey and bake like a seasoned artisan!

4.67 from 9 votes

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Course: Breads

Cuisine: American

Keyword: san francisco sourdough bread, sourdough starter

Prep Time: 5 minutes minutes

Equipment

• Weck Jar
• Kitchen Scale
• Measuring Cups and Spoons
• Skinny Spurtle Spatula
• Cloth Jar Covers
• Instant Read Thermometer

Ingredients

• 2 Tablespoons Instant Yeast
• 2 cups lukewarm water
• 2 cups unbleached all-purpose flour

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Instructions

Day 1:

• Dissolve yeast in a large non-reactive mixing bowl with warm water. (Glass, crockery, plastic or stainless steel)
• Stir in flour and whisk until well mixed.
• Cover tightly with a lid or plastic wrap and store at room temperature for 24 hours.

Day 2:

• You may see a little bubbling or you may not by day 2, that’s ok. Discard half of the starter.
• Add 1 cup all-purpose flour and 1 cup lukewarm water.
• Whisk until smooth.
• Cover and let rest at room temperature for another 24 hours.

Day 3:

• You should be seeing some bubbling by now and an increase in volume. Now you will start with regular daily feedings.
• Discard 1 cup of starter.
• Add 1 cup all-purpose flour and 1 cup lukewarm water; whisk to mix well.
• Cover and let rest at room temperature for another 24 hours.

Day 4:

• Repeat day 3 process.

Day 5:

• Repeat day 3 process. By now the starter should have at least doubled in size and have lots of bubbles at the top. Starter should have a sour, tangy aroma.

To Use:

• If you’ve been keeping your starter in the refrigerator, you’ll need to feed the starter and warm it up to room temperature for at least 4 hours – so plan ahead. Once the starter is bubbling and doubling in volume, remove what you need for your recipe and set it aside. Feed the remaining sourdough starter with 1 cup lukewarm water and 1 cup all-purpose flour; whisk until smooth. Allow the starter to feed for 2 hours at room temperature, then place back in the refrigerator.
• Maintaining Your Sourdough Starter
• If you’re a hardcore baker and intent on using your sourdough starter multiple times a week, then you’ll want to keep it at room temperature, feeding once-a-day like this:
• Maintaining At Room Temperature: Daily Feeding
• Stir the starter well and discard all but 1 cup of starter.
• Stir in 1 cup lukewarm water and 1 cup all-purpose flour.
• Mix until smooth.
• Cover and repeat every 24 hours.
• This is what I did in the beginning, but now I’m a little more laid back about it so I do the following method:
• Maintaining in the refrigerator: Once-A-Week Feeding
• Once you have a viable starter, store the starter in an airtight container. I keep mine in a large hermetic clamp jar in my refrigerator.
• Once a week, take your starter out of the refrigerator. (There may be dark brownish to grayish liquid on top. drain this off; this is just alcohol from the fermentation process.)
• Discard all but 1 cup of starter – this discarded portion can be used in the pancakes I mentioned about. I usually do this process on Saturday mornings when I cook a late breakfast/brunch for my family. The discard can also be used in pizza dough, crackers and other baked goods – coming soon!
• Add 1 cup lukewarm water and 1 cup all-purpose flour; whisk until smooth and cover.
• Allow starter to rest on your kitchen counter, which will warm it up a bit and allow it to begin feeding. After 2 to 4 hours return to the refrigerator.