Sourdough Starter

4    ounces* water, room temperature
2    ounces* unbleached, all-purpose flour
2    ounces* whole-wheat flour

* These measurements are in weight not volume. Weighing ingredients for the starter is the best way to ensure the perfect starter, but if you do not have a
kitchen scale, you can measure the ingredients. Use ½ cup water, ½ cup less 1 tablespoon of all-purpose flour, and ½ cup less 1½ tablespoons whole-wheat
flour. When measuring dry ingredients, fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make
sure the measurement is exact. Never use the cup to scoop the ingredients directly from the flour container. By scooping, you could add up to one tablespoon
of extra ingredients. Do not pack down.

1. Put the water and flour in a glass or ceramic mixing bowl. Stir until smooth, then cover loosely with either plastic wrap or a damp kitchen towel.
2. Allow to sit in the same spot, at room temperature, for 24 hours. After 1 day, check in on the starter. Add an additional 4 ounces each of water and flour (2oz.
of each type of flour,) and mix until smooth. Cover again and repeat this process for 5 days.
3. After the 5th day, the starter should be ready – it will have doubled in size with various-sized bubbles, and should have a sweet, yeasty smell. Stir well and
remove half of the starter (discard or share the rest with a friend), and then add equal parts water and flour (2 ounces each). Stir until smooth.
4. You may now use the starter in your bread. If not using immediately, the starter can be stored in the refrigerator – it needs to be fed once a week, adding 2
ounces water and flour, in the same manner, to keep it alive. Always bring to room temperature for 12 to 24 hours before using in a recipe