With just flour and water
Method
Mix the flour and water well in a glass jar
Put the lid on without closing it so it can breathe
Leave in a warm place
The next day, 24 hours later, add water and flour again and mix
Put the lid on without closing it so it can breathe
On the third day, 24 hours later, add water and flour again and mix
Put the lid on without closing it so it can breathe
On the fourth day, repeat the same process
On the fifth day repeat the process adjusting the ratio of water and flour according to the texture and development.
Transfer the starter to a jar and leave it in the fridge
Feed every 7 to 10 days
Ingredients
For the bread in the video
635 g of the remaining dough
450 g white flour for bread
150 ml of water
12 g of salt
7 g fresh yeast
For the Sourdough starter
White wheat flour
1st – 4th day
25 g flour + 25 g water
5th day
50 g flour + 25 g water
Whole wheat flour
1st – 4th day
25 g flour + 25 g water
5th day
50 g flour + 50 g water
Whole rye flour
1st – 4th day
25 g flour + 28 g water
5th day
50 g flour + 56 g water
