Place the glass jar on the scale and set the scale to zero.
Pour the water into the jar until you reach 50g.
Add 50g of flour.
Mix flour and water.
Using a rubber band, mark the height of the mixture to observe the growth of the sourdough.
Close the jar and leave it in a warm place for 24 hours.
Day 2
Stir with a spoon, then discard half the sourdough.
Add 25g flour and 25g water to the jar. Mix well with the remaining sourdough. This step is called a "feeding".
Close the jar and let it rest again in a warm place for 24 hours.
Day 3 and following days
Each day, repeat day 2 steps.
Monitor the growth of the sourdough every day. With consecutive feedings, a colony of yeast and bacteria will settle in the mixture, where bubbles will appear, and a tangy smell will develop.
When the sourdough doubles in volume over 12 hours for two consecutive days, it is ready to be used for making bread.
Maintaining sourdough
The best way to maintain your sourdough is to do regular feeding. Feedings every 24 hours usually give good results.
Notes
If you don't have a scale, use a measuring cup. 50g of flour = 100ml, or just under 1/2 cup.
You can use the sourdough "discard" in your pancake, bread, and muffin recipes.
Have you tried it?Share and tag @revolutionfermentation!