- Flour (any type)
- Water (tap is fine)
- Jar (to store it in)
- Spoon (to handle the flour and water)
- Scale (to measure your ingredients precisely)
- Day 1: mix
25g of flour with 20g of water and store in the jar.
- Day 2: feed it with
25g of flour and 20g of water, mix well.
- Day 3 onward: repeat Day 2.
- Feed it 24 hours, and again 4-12 hours, before usage.
- Use it when it’s bubbly, with a 1.5x - 2x volume rise since you last fed it,
and smells sour (duh!).
- Equal parts flour and water means
100% hidration, 25 to 20 means 80%
hidration.
- Don’t try to eyeball the measurements, use a scale!
- The type of flour you use does not matter.
- Feed your starter every 2-3 days at room temperature, or put it in the fridge
and feed it every 1-2 weeks, maybe even less.