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Wheat Sourdough Starter
Preparation info
- Makes
1 lb
starter - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Initial Sour (Days 1 and 2) |
Method
- Mix the ingredients for the initial sour. Cover and let rest at 75°F/24°C for 24 hours. The flour and water tend to separate overnight; recombine on the second day. Let rest for another 24 hours at 75°F/24°C.
- On the third day, combine 4 oz/110 g of the initial sour mixture with the water for the first feeding and blend to fully combine; discard excess sour. Ble
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