"All you need is flour, water, and a jar to bake sourdough like a pro"
2 Simple ingredients and 1-2 weeks is all you need!
Instructions Mix flour and water in a glass jar. Cover with cloth or loose lid for 12 hours in a warm space.Stir mixture and remove half of the volume.Repeat the process twice a day until starter is bubbly; check readiness by spooning a small amount into a bowl of water. If it floats, it's ready!
NotesIf starter doesn't rise and bubble, try adding rye flour or whole wheat to boost the process. Tried this recipe?Let us know how it was!
I just started my starter yesterday and everything is going well so far, but I was wondering if you have anything written up on how to maintain the starter long term?
I also don’t know how often I will be using it and I’ve heard of people putting them in the fridge? What would be the maintenance then?
Thank you so much!!
I’m glad to hear the starter is working for you! When I go on a break from baking with my active sourdough, I simply place the starter in a covered jar and place in the refrigerator. When I want to bake again, I’ll take it out and place the jar on the counter for a couple of hours, and then begin the feeding process again. For even longer-term storage, there are options to dry and freeze your starter; however, I have not done this myself. A good resource is kingarthurbaking.com. Happy baking!