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Discard all but 100g of the starter. Feed: Mix in 100g all-purpose flour and 100g room temperature water. Stir, scrape, cover, and rest until the starter has doubled in size. Continue this routine until the starter doubles in size in 4-6 hours, and then begins to recede after 12 hours.
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Place a clean jar on the scale and tare. Scoop in 75 grams of the mixture from the jar that fermented overnight, add 50 grams rye flour, 50 grams all-purpose flour, and 115 grams water. Mix thoroughly, cover, and let rest for 12 hours. Discard the rest of the mixture in the first jar.
Sourdough Starter
About 24 hours from starting, discard over half of the starter, keeping about 80 grams. To calculate the weight of your starter, subtract the weight of an empty jar from the weight of the one holding your starter. Add 100 grams of water and 100 grams of flour to the starter and mix well. Leave the jar uncovered for about an hour.
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Discard half the starter (about 113 grams or ½ cup of the mixture). You'll be discarding quite a bit of starter over the next few days, which you can either reuse to make pancakes or compost.
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Add 1 scant cup (113g) flour and 1/2 cup (113g) lukewarm water to the 1/2 cup (113g) starter in the bowl. Mix until smooth and cover. Allow the starter to rest at room temperature (about 70°F) for at least 2 hours; this gives the yeast a chance to warm up and get feeding. After about 2 hours, replace the starter in its storage container and.
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A homemade sourdough starter is a bread baker's pantry staple — though it does take some tending. Here our method for getting one going from scratch; though it'll take a few days longer to get.
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Consider feeding your starter in the morning when you wake up. Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to slightly thin out the texture if necessary.
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To the remaining ½ cup of starter, stir in 1/2 cup water (120 grams), mixing well with a fork and 1 cup of organic bread flour (120 grams) spooned and leveled. Stir until combined. Again, it should feel like a thick paste. If overly dry, feel free to add a bit more water.
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Day 1: Mix flour and water. Start by mixing 1 cup of the flour mixture with ½ cup of water. (120g flour + 120g water) Stir the mixture thoroughly until all the flour is fully hydrated and no dry clumps remain. Loosely cover the container with a lid or a thick breathable cloth, secured with a rubber band.
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Process. Day 1: Make the Initial Starter. 4 ounces all-purpose flour (3/4 cup plus 2 tablespoons) 4 ounces water (1/2 cup) Weigh the flour and water, and combine them in a 2-quart glass or plastic container (not metal). Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough.
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Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Day 4: Weigh out 113 grams starter, and discard any remaining starter.
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I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different.
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Combine 1/2 cup (2oz/60g) of whole wheat flour and 1/4 cup +2 tablespoons (3oz/86g) of water in a large sealable glass jar. Mix with a fork until smooth; the consistency will be thick and pasty. Cover loosely with plastic wrap or small cloth, and let it rest in a warm spot, for 24 hours.
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Here is our full, step-by-step guide to making a sourdough starter from scratch: Mix equal weights flour and water in a clean plastic container that is at least 1 quart in volume. We recommend starting with 4 ounces all-purpose flour (3/4 cup plus 2 tablespoons) and 4 ounces water (1/2 cup).
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DAY 1: . Start with a clean glass jar, such as a pint size mason jar or weck jar.It should able to hold about 2 cups so that it can handle the rise of the starter. Place the jar on the kitchen scale.Turn the scale on and make sure it is reading 0 grams.If it isn't, press the "tare" button to get the display to read zero.
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Mix together both flours.: Measure 45 grams flour mixture (about 1/4 cup), setting the rest aside. Place in a bowl or container (we use a quart takeout container, so it's easy to watch grow). Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter.
