easy & yummy
www.thefeatherednester.com
5 mins
30 mins
Day 1: In your glass or ceramic container mix the flour and water.
Day 2: Look for signs of fermentation: tiny bubbles on the bottom of the starter, pinprick sized bubbles on top.
Day 3: Remove 60 g of starter and discard it. Add 60 g of warm, filtered water stirring, then mix in 60 g of unbleached, all-purpose flour.
Day 4: Remove 60 g of starter and discard it. Add 60 g of warm, filtered water stirring, then mix in 60 g of unbleached, all-purpose flour.
Day 7 and beyond: If your starter is fully active, has been doubling in size within 4-6 hours after feeding, it's ready!
Sourdough Pizza Crust
Sourdough Stuffing