Serves 1
Directions
- 1Day 1: Mix 25g water and 25g flour together, cover with a paper towel and let sit for 24 hours.
- 2Day 2: Add 50g flour and 50g water to the same jar, mix, cover and let sit for 24 hours.
- 3Day 3: Add 150g flour and 150g water to the same jar, mix, cover and let sit for 24 hours.
- 4Day 4: To a new clean jar, add 50g starter, 100g flour, and 100g water. Mix, cover and let sit for 24 hours.
- 5Day 5 and onwards: Repeat the step for day 4.
Ingredients
- 25 g unbleached and unbromated all-purpose flour
- 25 g luke warm water
- 50 g unbleached and unbromated all-purpose flour
- 50 g luke warm water
- 150 g unbleached and unbromated all-purpose flour
- 150 g luke warm water
- 50 g starter
- 100 g unbleached and unbromated all-purpose flour
- 100 g luke warm water
Tips
- Keep your starter warm, not hot; approximately 70 degrees is ideal.
- Use lukewarm water from the sink or filtered.
- Any unbleached and unbromated all-purpose flour will work.
- The process can be scaled up using a 1:2:2 ratio.
Related recipes
Challah
Baked Goods
Pumpkin Bread
American · Baked Goods
Hidden Veggie Double Chocolate Muffins
Baked Goods
Carnivore Bread
Baked Goods
Air Fryer Apple Cake
Baked Goods
Prawn Toast
Baked Goods
Roasted Cherry Tomato Butter
Baked Goods
Pimientos del piquillo rellenos
French · Baked Goods15m
Sandwich Bread
Baked Goods
Garlic Bread
Baked Goods
High Protein Chocolate Crunch Cake
Baked Goods
Banana bread au chocolat
Baked Goods