Sourdough Starter

In a large jar, or glass bowl, add 110gm your flour(s) of choice, and 110gm of water. Cover loosely in cling wrap, but leave it open one end slightly.Leave for 24-48 hours, in a regulated temp area (i.e. Not under your ducted air conditioning) and out of direct sunlightDay 2When you see it start to bubble you then add your next 110gm of flour and 110gm of water, stir, and cover lightly again, and leave for another 24 hours.Day 3Should be more action going on, again another 110gm of each flour and water, stir and loosely cover, and leave for another dayRepeat again for another day or 2, until you have a nice foamy looking starter.Once it looks and smells funkily good, then it is ready.Use the amount you need in your recipes, and you can reduce the bulk of this buy making some muffins, crumpets or pancakes out of starter batter.Always remember to feed your starter, and if you are not using daily, you can keep it in the fridge, and refresh it with your equal parts of flour and water when you take it out. You can even just take 1 tsp of starter and add to the 110gms of each to rebuild your starter. A large amount is not usually needed unless you have more baking time than me.Happy sour dough making xo