Note: my starter is fed and maintained with 100% whole grain wheat flour.

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• 5 gr dehydrated sourdough flakes

• 25 gr room temp water

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Lightly crush the dehydrated sourdough flakes and put them in a small jar.

Add the water making sure the flakes are submerged.

Let sit 3 hours and then stir to dissolve the flakes.

 

• 50 gr flour

• 50 gr room temp water

 

Stir the water into the sourdough mixture then stir in the flour until there are no dry spots.

Let sit 8-12 hours.

*There may be a dark liquid floating on top at this stage. It’s called hooch and it’s nothing to worry about. It just indicates that your starter is hungry and needs to be fed, just stir it back in before the next step!

 

After the 8-12 hour mark, take 50 gr of the starter and discard the rest.

Feed the 50 gr of starter with:

 

• 100 gr room temp water

• 100 gr flour

 

Stir the water into the sourdough mixture then stir in the flour until there are no dry spots.

Let sit 8-12 hours.

 

Keep repeating this process with 50 gr starter, 100 gr water and 100 gr flour until the starter rises to double within 8 hours or less and looks healthy and bubbly.

This will take a couple days.

 

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To maintain your starter:

Feed your starter everyday if it is kept on the counter at room temperature.

If the starter is kept in the fridge between feedings, feed each time before using or at least once a week for best results.

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Refresh your starter with 1 part starter, 2 parts water, 2 parts flour.

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