Sourdough starter

    

Ingredients

Flour

Water

Several days

Day 1:

• Mix 2.5 oz of flour with 2.5 oz warm water into mason jar.  Seal and set aside.

Days 2 through 7:

• In clean mason jar mix 2.5 oz flour, 2.5 oz warm water, and 2.5 oz of previous day's starter.
• Discard remaining starter.  Do not bake with this.

Days 8 and on:

• In clean mason jar mix 2.5 oz flour, 2.5 oz warm water, and 0.25 oz of previous day's starter.
• Use remaining starter for baking.

Notes

The consistency of the starter when mixed is like malt-o-meal.  afte 24 hours it gets more loose and spongy.  That's how you know it's 'alive' and active.  If it quits doing that, toss it and start over.  If it discolors or smells bad, toss it and start over.

Tap water works fine.  Just hot from the faucet.

I use rye flour for my starter. Any would work.

Yes, you use way less starter on day 8 and on for the mix.  This is not a typo.