Sourdough Base (Print Version)

# Ingredients:

→ Main

01 - ½ cup of either whole wheat or all-purpose, unbleached flour
02 - Between ¼ and ⅓ cup of water (should be around 75°F)

→ Equipment

03 - One 32-ounce glass container
04 - A single rubber band
05 - One piece of paper towel

# Instructions:

01 - Stir together water and whole wheat flour until it’s about the same consistency as pancake batter inside your jar.
02 - Wait 24 hours and peek inside. If you see any bubbles, stir in more flour and water. If not, leave it for one more day.
03 - Take out half of your starter, then mix in more water and flour if you see bubbles in it. Let it sit untouched for another day.
04 - Again, remove half of the starter. Add fresh water and flour, and leave it alone for one more day.
05 - If you’re planning to use it, give it two feeds each day between days 4 and 6. Stick with this until it doubles in size within 8 hours.

# Notes:

01 - Keep the starter at room temperature
02 - Once it’s settled, you can store it in the refrigerator
03 - If it’s in the fridge, feeding once a week is good

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