Sourdough starter

Inspired by Joshua Weissman

Current percentages

  • 100% hydration – 100 g distilled water at room temperature up to 80 degrees F, 100 g total flour
  • 60% whole wheat
  • 40% rye

Tools

  • Clear container with screw-on lid, such as a Mason jar
  • Spatula
  • Kitchen scale

Tips

  • When starting a new container measure and zero the scale
  • If not starting from scratch, add 25 g starter and measure new weight
  • Write this weight on a piece of masking tape and save it for later
  • When refreshing starter, stir and discard all but 25 g
  • Add flour, water and mix thoroughly – check the bottom!
  • Screw on lid, loosely
  • Add tape to where the starter sits so you can watch it rise!

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