Table of Contents
Tools
Required
- 1 quart jar
- Long spoon or spatula
Optional
- Proofer
Ingredients
Required
- 1 ounce, dried starter
- 4 ounces, warm water
- 3 ounces, all-purpose flour
Instructions
Day 1
If you have dried out starter, congrats, you have a good friend. They are a keeper. Or maybe you are coming back from a baking hiatus, welcome back.
- 1oz of dried starter
- 2oz of warm water
We’re going to 200% hydrate the dried chips. So, if you have 1oz of starter, use 2oz of warm water.
Put the chips in a jar (>4 cups) and cover them with the water. Tamp them down so that all the chips are covered. Stir the mix a couple times over the course of 2-4 hours, until the chips are fully dissolved. Keep a lid placed on the top of the jar, do not close the lid, the starter produces gases that need to escape.
If you own a proofer, set it to 80F and stick you starter in. Alternatively, you can also place your starter in an oven with the oven light on. The ambient temperature of the oven will keep the starter warm. Neither of these are required unless your house is going to be under 65F.
- 1oz of AP flour
Once your starter is mostly dissolved, give it a stir and then add 1oz of AP flour and mix it in. Now we leave the starter for 24 hours as it eats through the flour.
Day 2
After 24 hours or so, you should see some bubbles beginning to form. If not, give the starter some more time.
- 1 oz of AP flour
- 1oz of warm water
Feed the starter with AP flour and water, do not discard any starter. Now we wait 8-10 hours for the starter to start getting really bubbly.
- 1 oz of AP flour
- 1oz of warm water
Feed the starter again with AP flour and water, do not discard any starter. After 8 hours this starter will most likely be ready to go onto a regular feeding schedule, here.