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Step 1
Planning your bread ahead is important because it can take a couple of days to for the starter to be ready to use. Since the starter will be sitting in a bowl with a top for a couple of days choose something with a wide lid. This will making adding the flour easier and removing the starter when its ready
On the first day, mix 1/4 cup flour with 3 tbsp warm water in a bowl very well and cover. Let it sit at room temperature. -
Step 2
On the first day, mix 1/4 cup flour with 3 tbsp warm water in a bowl very well and cover. Let it sit at room temperature, 70-80 degrees. If the temperature gets hotter than 100 degrees it will kill the starter
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Step 3
On the second day, add 1/4 flour and 3 tbsp warm water, mix very well, cover. Let it sit at room temperature. You will start to see the started making bubbles and get a pleasant sour smell. This is the starter fermenting.
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Step 4
On the third day, add 1/4 cup flour and 2 tbsp warm water, mix well. Let it sit at room temperature.
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Step 5
The starter will be ready on the fourth day. Also, to tell if your starter is ready there will be a lot of bubbles and froth on the top of it, with a strong sour smell.
If you want your bread to have a little more sour taste, keep adding 1/4 cup flour with 3 tablespoons water each day.
To keep the starter longer or to slow the process refrigerate it. But once you do this, the started will only need to be fed once a week.
