Sourdough Starter instructions
Today we are doing something different, rather than an electronics video I thought I would share my method for making sourdough starter! My method for making sourdough starter requires the use of a kitchen scale be it Analog or digital, baker’s choice. We use the scale in order to maintain the starter at a 100% hydration level, which simply means the amount of water and flour is equal. Before beginning my starter I like to measure out a week or two worth of flour, this flour is a mixture of 50% unbleached white, 25% whole wheat, and 25% whole rye. I generally like to mix up about 800 grams worth, or 28ish ounces. I find that adding the whole wheat and rye flours strengthens the starter and provides it with additional nutrients not readily available in the white flour. Generally after this initial batch of flour runs out I will remove the rye and switch to a 50% white 50% whole wheat mixture. I find that this combination of flours works best for me; however you can use basically ...
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