This guide provides a detailed 7-day schedule for successfully creating and maintaining a strong sourdough starter, essential for homemade sourdough bread.
Day 1: Combine 5g whole wheat flour with 5g water in a jar. Loosely cover and let sit for 24 hours.
Day 2: To the same jar, add 5g bread flour, 5g wheat flour, and 10g water. Mix everything together and let sit for 24 hours.
Day 3: To the same jar, add 10g bread flour, 10g wheat flour, and 20g water. Mix everything together and let sit for 24 hours.
Day 4: Transfer to a new, empty jar. Add 20g water, 10g of your starter (from the old jar), and 20g flour (using half wheat and half bread flour). From now on, feed your starter about every 12 hours (twice a day).
Day 5 Morning: To an empty jar, add 20g water, 10g starter, and 20g flour (half wheat and half bread flour).
Day 5 Evening: To an empty jar, add 20g water, 10g starter, and 20g flour (half wheat and half bread flour).
Day 6 Morning: To an empty jar, add 20g water, 10g starter, and 20g flour (half wheat and half bread flour).
Day 6 Evening: To an empty jar, add 20g water, 10g starter, and 20g flour (half wheat and half bread flour).
Day 7 Morning: Feed the starter with 50g flour, 50g water, and 10g starter.
Day 7 Evening: Perform a float test. If the starter floats, it's likely ready. If it needs more time, continue feeding using the same ratio (or a smaller ratio like 25g flour, 25g water, 5g starter). Once ready, you can take a break from feeding and store a small amount (around 5g) in the fridge. Before baking, feed it 1-2 more times to ensure it's active.
