About the Recipe
Sourdough Starter for Beginners
Ingredients
25 grams active or discarded starter
1 cup warm water
1 to 1 1/2 cups King Arthur Flour or All purpose unbleached flour
Preparation
Weigh your starter: Place your jar on a scale, tare it, then weigh your existing starter.
Discard: Remove most of the starter, leaving a small amount (e.g., 25-50g) in the jar.
Add flour & water: Add flour and water to the remaining starter (e.g., 25g starter + 50g flour + 50g water).
Mix: Stir until well combined, and there are no dry flour spots; the consistency should be a thick muffin-like batter.
Cover loosely: Place a lid on loosely or cover with a cloth to allow air and gases to escape.
Ferment: Keep in a warm spot (70-80°F / 21-27°C) until it doubles in volume and becomes bubbly, usually 4-12 hours.