Sourdough Starter

 
Ingredients

• 4 c (908g) room temperature water
• 2 c (200g) Better Batter flour - you can use original blend, bread flour, or artisan flour
• 7g or 1 package active dry or instant yeast. You can also start this with 1/4 c raisins or the peel of 1-2 apples, instead, as these have natural yeasts - it just will take longer

feeding

• 1 c (227g) room temperature water (you may want to use filtered or bottled water)
• 1 c (100g) Better Batter flour - you can use original blend, bread flour, or artisan flour

Instructions

Combine all ingredients and place in a clean (preferably sterilized) glass gallon jar or very large glass bowl with lid. Please do not use a metal bowl (even stainless steel!) as this will affect the flavor of your starter and may be dangerous by leaching out heavy metals! Your starter will be about the consistency of pancake batter – if it is too thick, add a little more water. The initial starter is thinner than it will eventually be, but it is important as the first step in the process to have this be thin.

Cover lightly with a lid and allow to ferment at room temperature for 24 hours – you want gas to be able to escape. You will now remove about 2 cups of the starter (you may use immediately in a bread recipe or other recipe, although it will not be very sour). If you are using raisins or apple, this may take longer. Once it is fully active you'll want to fish out the raisins or apple peels before feeding the starter.

"Feed" your starter by adding:

• 1 c (227g) room temperature water
• 1 c (100g) Better Batter flour 

Allow to sit for an additional 24 hours.

Using. At this point you may begin using your starter, remembering to feed it at least every 24 hours with the amount of ingredients (above).

Alternatively, you may put it, covered, in the fridge to keep it dormant, and then let it come up to room temperature and feed it before using. Don't do this too often, or the starter will eventually die

Note: You will always top your starter off ("feed" it) before using! Sometimes you will add equal parts water and Better Batter flour – if it starts to get thicker than pancake batter you will switch the ratio to one part flour and two parts water – the key is to keep this the texture of thick pancake batter!