Sourdough Starter

Ingredients

700g Bread Flour

700g Water (bottled, not tap)

Directions

Measurements are important here so be sure to weigh everything in oz. I use the ml measurements on my graduated cylinder to eyeball volume but don't rely on that when adding ingredients

Day 1: Mix 70g of flour with 70g water in open container, cover with tea towel so gas can escape. Leave for 24 hours. At this stage you'll have 140ml of mix.

Day 2: Add 70g of flour and 70g of water. Stir together and leave for 24 hours. You'll have 280 ml of mix.

Day 3: Remove half the starter. Add 70g of flour plus 70g of water. Stir together and leave for 24 hours

Repeat on days 4 thru 10. Mark the level on the beaker after you add the water & flour each day. When the volume doubles within 2-3 hours the starter is ready to use.