Ingredients
25 g starter (if using the same vessel over and over mark the weight and discard your starter until you reach the weight of your vessel + 25g)
100 g water (I like to mix the water and starter before adding flour)
50 g unbleached bread flour 12.5%
50 g unbleached whole wheat flour
Directions
Step 1
Mixie mix.
25 g starter (if using the same vessel over and over mark the weight and discard your starter until you reach the weight of your vessel + 25g)
100 g water (I like to mix the water and starter before adding flour)
50 g unbleached bread flour 12.5%
50 g unbleached whole wheat flour
Step 2
If you’re feeling fancy you can use a damp towel to clean everything up.
Step 3
Cover with a lid, not screwed on!!
Step 4
Do it again in 24 hours OR 12 if you’re feeding the next day.
Step 5
In the last three clips you’ll see the growth and deflation of the starter.
Step 6
Since it’s winter and stays a little cooler in my home I like to place my starter on a propagation mat. Depending on the style/temp of the mat you get you may need to add a towel or two to lower the temp reaching your starter. If your starter becomes super runny and soap bubbly it’s too hot.
Step 7
There are so many variables that contribute to size and growth of your starter. Flour type (MUST be unbleached), water temp, room temp orrrr artificial heat, size and shape of vessel, humidity, altitude… I could go on and on.
Step 8
If you don’t have the time or energy to feed your starter everyday you can leave it in the fridge and feed once a week, but it will start to build acidity (contributing to an even stronger sour taste) so I recommend feeding it two times before using in bread.
