Sourdough Starter
Recommended flour type is a 50/50 mix of bread flour and whole wheat. Any flour will work except bleached all-purpose. Ideally feed the starter every day, although the starter can last a few days unfed in the fridge.
The total yield is 120 grams and the next starter needs 20 grams of the mature starter, so there is 100 grams of sourdough discard each feeding. This can be stored in a fridge to accumulate for Sourdough Discard Recipes. When a layer of liquid forms on top of the discard, it has gone bad and must be thrown out.
Ingredients
20g Sourdough starter, mature
50g Water, 80° F
50g Flour
Directions
Remove all starter from the mason jar and wash the jar.
Add 20g from the discarded starter to the jar.
Add the water and mix.
Add the flour and mix.
Store loosely covered at room temperature for 6-12 hours.
Refrigerate.