How to create and refresh a sourdough starter for breads and other potential sourdough recipes. 

Preparation

Creating a Sourdough Starter:

Mix 1 cup of whole wheat flour and 1 cup of cool water until the flour is completely incorporated. The consistency should be similar to a cake batter. Cover the container and let it sit for two days between 60º– 70ºF.

After 2–3 days, save a 2 tablespoons worth of the starter, discard the rest. Add 1 cup of whole wheat flour and 1 cup of cool water, stir until the ingredients incorporated. Cover and set aside for another 2–3 days at 60º– 70ºF. Repeat this process every 2–3 days for 2 weeks to develop a healthy sourdough starter.

Store in the refrigerator to preserve and slow fermentation. Refresh every other week.

To Refresh a Sourdough Starter:

Save 2 tablespoons worth of your starter, discard the remainder. Mix in 1 cup of cool water and 1 1/4 cup whole-wheat flour until the mix is completely incorporated. This mix will be more stiff than the initial mix.

Allow your starter to sit out for a few hours to bring temperature up and allow the wild yeast and bacteria to develop. After a few hours put it back in the refrigerator until your next bake or refresh.