Low Waste Sourdough Starter Recipe

Sourdough Starter Super easy with no discard! A …

WEBApr 12, 2020 · Add to it 25 grams of flour and 25 grams of room temperature water. Mix well so you can't see any dry flour, level it as …

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1. Please start by reading my post above. It's long but it includes lots of important and useful information that will help you success.
2. IMPORTANT - I do not recommend using cups/tablespoons to make this starter because they are not accurate enough and it has to be absolutely exact. But if you are going to use them, the cup/tablespoons/teaspoon conversions are based on you using rye flour which is what I recommend using if at all possible for best results. If you use any other kind of flour the cups/tablespoons and teaspoon measures will not be accurate so you will need to recalculate them. For reference 1 cup of rye flour weighs 102 grams. 1 cup of wholewheat flour weighs 128 grams and 1 cup of all purpose flour weighs 125 grams.
3. ALSO IMPORTANT - At no point in this process should you discard any of the starter.
4. Day 1 - To a clean jar/container that's between 750 ml (25 oz) and 1 litre (34 oz) in size, add 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) of room temperature water. Mix well so you can't see any dry flour, level it as best you can and cover with the jar lid. Screw it on loosely but don't fully tighten it up. Don't screw the lid on tightly. If you have an elastic band, put it over the jar so it is level with the top of the flour/water mixture. That way you can see easily if there is any increase in volume. Leave the jar in a sheltered spot for about 24 hours, ideally at a temperature of between 20°C (72°F) to 26 °C (80°F) If your kitchen is very cool see my tips in the post above for how to keep your starter warm.

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No discard sourdough starter Maricruz Avalos …

WEBMay 23, 2020 · Day one. Get a clean jar and add 25 grams of whole wheat flour + 25 grams of filtered water at room temperature. Mix throughly …

1. Day 1: Get a clean jar and add 25 grams of whole wheat flour + 25 grams of filtered water at room temperature. Mix throughly and cover the jar loosely. Leave the jar in the warmest room of your house (the kitchen for example). If it’s winter or your home is really cold, cover the jar with a table cloth to keep it a bit warm and cozy.
2. Day 2: 24 hrs later, put the jar on the scale and add again 25 gr flour (same as before) and 25 gr filtered water. You will noticed a little sour smell so mix again until combined and leave the jar to rest in the same place. The process of adding more flour and water is called feeding, so, you better get used with this simple term.
3. Day 3: 24 hrs later you’ll notice that your mixture has tiny bubbles and the smell is REALLY strong! But not worries, is something totally normal because it means the dough have started its process and the bacterias are active and rolling . So, add again 25gr flour + 25 gr water, stir well and leave it to rest for another 24 hrs.
4. Day 4: This day you’ll probably notice changes in the smell (is almost gone or a lot better) and consistency of your starter, all those bubbles means everything is proceeding just well. If you see your starter is a bit different than the one i am showing you in the video, no worries, it just means your starter is acting a bit different but it will be good anyway. Feed it again with 25 gr of whole wheat flour and 25 gr of filtered water. Give it a good stir and leave it to rest in the same warm place.

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