Yields:

1 c.

Prep Time:

5 mins

Total Time:

5 mins

Ingredients

For the first day

• 30 g all-purpose flour (1/4 c.)
• 30 g rye, whole-wheat, or all-purpose flour (1/4 c.)
• 60 g water, room-temperature (1/4 c.)

For each following day

• 30 g starter (about 2 tbsp.)
• 30 g all-purpose flour (1/4 c.)
• 30 g rye, whole-wheat, or all-purpose flour (1/4 c.)
• 60 g water, room-temperature (1/4 c.)

Directions

• 1. Step 1In a wide-mouth jar, stir together all ingredients until well combined. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. 
  2. Step 2Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
  3. Step 3Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic. This process will take 5 to 7 days. On warmer days, the starter might require two feedings per day. 
  4. Step 4Once your starter is active, it usually peaks and becomes “ripe” for use about 6 to 8 hours after a feeding. To determine ripeness, it should look puffy, bubbly, active, and pass the float test: fill a small bowl with lukewarm water and drop a scant tablespoon of starter in. If it floats, you are good to go!