Sourdough Starter

Making your own starter is not difficult, but if you know someone who has one it is certainly easier to get some that way.

When I need a new starter I get some of the freshest and most wholesome flour I can. I prefer an organic whole wheat of some kind. A 5 pound bag is plenty and 2 or 3 will do the trick. I make a doughball about 2" in diameter and bury it in the flour in a glass gallon jar but this stuff is really not fussy about the container.  Leave this covered lightly on the counter at room temperature.

Every day take out the doughball and cut or break off the crusty parts. Add a little water to make it squishy again and then knead in a little of the flour from the jar.  This will need to take place for 5 to 7 days at a minumum.  The dough ball will get a yeasty smell as the natural cultures build up strength.

One you think you have a good culture going mush the ball up completely with water, stir it up good in a jar, and spoon in some fresh flour.  You can feed it white flour or whatever once it is going.  I feed mine daily on the counter or weekly if I keep it in the refrigerator. Don't forget about it too long.  You can stir in the liquid that forms on top or pour it off and add some fresh water and new flour to feed the culture.  

This is is very forgiving process. Just feed it once in awhile and it will thrive.