Ingredients & Equipment
- •Flour (whole grain for strength)
- •Filtered water
- •Clean jar and scale
Step-by-Step Method
- •Build starter over 5-7 days with daily feedings
- •Maintain starter at room temperature
- •Use for dough once it doubles reliably
- •Bulk ferment, shape, and proof bread
Timing & Readiness
- •Starter doubles in 4-8 hours when active
- •Bulk ferment 3-6 hours depending on temp
Storage & Serving
- •Refrigerate starter if not baking daily
- •Feed weekly in the fridge
Watchouts
- •Weak starter often needs more warmth
- •Use filtered water to avoid chlorine