1 cup unbleached all-purpose flour
1/2 – 1 cup cold water
1 quart size mason jar
Day 1: Combine flour and water into quart size mason jar, or large crock, until consistency is a thick pancake batter like consistency. Cover top tightly with a cloth or paper towel, secured with a rubber band. Set in warm place on counter out of direct sunlight. Consistency is the key in this recipe, not the amount of flour and water.
Day 2 and 3: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water every 12 hours (or twice a day). Make sure that your starter is less than halfway full in the jar. If it is more than half full, it could spill over during fermentation. Simply pour off excess. In fact, I always take a cup of starter out before adding the flour and water. Again, consistency (thick pancake batter) is more important than amount of flour and water.
Day 4 through 5: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water once a day. Again, pouring off any excess. You will continue doing this every single day from this point on. Transfer your starter to a permanent home such as a sourdough crock or larger jar. Do not use plastic or metal. Again, consistency (thick pancake batter) is more important than amount of flour and water.
Your starter will begin smelling very fragrant after day 5. Before day 5 it might smell very sour and musty. Don’t fret yet. As long as there’s no mold and you’re keeping up with feeding it properly, you’ll be fine.
Artisan Sourdough Bread
½ cup to 1 cup sourdough starter
¼ cup sugar
3 tbsp. oil
2 cups warm water
1 tbsp. salt
6 cups flour
1. Add all ingredients, holding back two cups of flour, into a mixer or large bowl. Knead until smooth, adding remaining 2 cups of flour, or enough flour until the bread forms into a soft ball.
Fred Crouch says
Excellent and easy to follow procedure especially for an old novice. Thank you.
Alyssa Johnson says
Do you have the recipe conversation to grams?