06/07/2020
Starter instructions for those who got some in the mail.
I generally mix a 50/50 blend of whole wheat & white flour to feed my starter. You can adjust that blend however you wish -- it's probably healthier for the microbes if there is some portion of whole grain in there but you can even do all white flour if you want.
1. Pinch off a quarter sized chunk of starter. Throw away the rest or look up ways to use sourdough starter discard (pancakes, waffles).
2. Add 50g warm water, not hot or cold. IF you want to measure it, go for about 90 deg F.
3. Break up chunks & stir a little to disperse starter
4. Add 50g flour
5. Stir until everything is one consistency. It will be a little runny. Ideally at 80 deg F or so but anything below 90deg is fine, really. Colder just means slower growing.
6. Leave on counter for a few hours.
7. When it starts to bubble a little, stick it in the fridge
8. Repeat this every 3-4 days optimally. I'm lazy so I do it once a week. We've even missed a week here or there, no problem though it'll start to smell like parmesan or something ... starters are resilient, just feed it a few times.
When you want to bake with it, pull it out a day or two before & feed it using steps 1-6. When it gets really bubbly, discard & feed again. This will help wake it up before you start your bake.
Any questions or problems, DM me or email [email protected].
Not sure what kind of travels they had through the USPS system so if the starter doesn't revive when you feed it, get in touch!
