Did you know that the oldest sourdough records date back to 3700 BCE but that sourdough was likely used for thousands of years before in the Fertile Crescent when settled farming began?

Let’s get bubbling!

Keep it simple. This sourdough starter is easy to make and gets those cultures multiplying. Once you become more experienced you can create more specialized starters. It will usually take a week or less to get a vigorous starter going.

INGREDIENTS

Sourdough Starter

• 100 grams whole wheat flour X 7

• 50 grams water X 7

INSTRUCTIONS

1. DAY ONE: Mix together the whole wheat flour and water in a container with a lid. A jar works well. Make sure there are no dry bits. Scrape down the sides of the container with a spatula and put it in a warm place. I often use my oven with the light on — just make sure the oven doesn't get turned on

2. DAY TWO to SEVEN: After 24 hours, discard half of the starter and add another 100 grams of flour and 50 grams of water. Mix well and set aside the same as step one.

3. Your starter is ready to use when it doubles in size overnight. When you are ready to bake, take out the amount of starter that you need, feed the remainder and store it. See NOTES.

NOTES

* Starter may not take the full seven days, or it may take longer. It's ready when it's rapidly doubling in size.

** You do not need to discard your starter for eternity. When you it is active, you can feed it, and put it in the fridge, taking out what you need as you go. You still need to feed it, just not as often. You can also use the discarded starter in recipes.

*** The yeast for starter is thought to come largely from the bran in whole grains, partly from the air, and possibly — minuscule amounts — from contact with surfaces like our hands. You will have more success beginning a starter with whole grains. You could use rye or other whole grains as long as they have gluten. You can also use all purpose or refined flour, although it might take longer.