Sourdough Starter

To Make Sourdough Starter

1. Mix 1 cup flour and 1 cup bottled spring water in a capacious clay bowl (Tori uses a glass container). Place a cloth over the bowl, and if you like put in a wooden spoon, which you’ll leave there for mixing. Leave it right on the counter. After a day add another tablespoon of flour and another of water. Continue every morning doing exactly the same. After a week, you will see bubbles form and a heady aroma begin to develop. It may be ready, but usually I find 2 weeks of feeding is about right, and the bowl may be filled with starter by now. So make sure you have a bowl that’s big enough. You have added 48 tablespoons, or 3 cups worth, of flour and water, making roughly 4 cups total.
2. You will never need to throw any starter away. If a dark liquid forms on top, you can pour it off if you like, there’s nothing wrong with it. But it looks a little dingy. Just add fresh water if you do so.Also, if you are so inclined, switch in rye flour for a day or two-- whole wheat, spelt, or any other kind of flour. The starter seems to like a varied diet.
3. When you’re ready to bake, name your starter and proceed with a bread recipe, or make pancakes, pita, whatever you like. Just continue feeding your starter until it replenishes in about a week, and bake again.