Sourdough Bread: Part 1

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Day 1: combined 70 g *water and 70 g flour


Day 2: add 70 g water and 70 g flour


Day 3: discard 140 g of your starter, and feed with 70 g water and 70 g flour


Day 4 until maybe Day 10: repeat the step above, every day, until your starter smells fruity, yeasty, and beautifully fermented.


– Test by seeing if the mixture doubles within 2 to 3 hours after feeding. 


— All this is based on you keeping the mixture at 70°. If it’s cooler than that this will take longer, and if it’s warmer it may ferment too fast, although I’m not sure if that’s a problem.


Note: Once done, you can store in the fridge until needed. Most people recommend you feed it once a month or so.

* For best results, use bottled water, as chlorine can kill the yeast/bacteria.


happy cooking.

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