A reliable sourdough starter is essential for any serious baker. You can ask a friend to lend you some of theirs, but it's quite easy to make your own. I've broken my process down into three steps to make it simple and demystify the process.

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**MY EQUIPMENT**
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
CHALLENGER BREAD PAN: https://challengerbreadware.com/product/challenger-bread-pan/?ref=WeedsandSardines&campaign=startervid
^not shown in the video, but my favorite bread baking vessel at the moment

▶️ USE YOUR NEW STARTER WITH THESE VIDEOS
Sourdough with seeds: https://youtu.be/lpVIjAHpSC0
Sourdough without kneading: https://youtu.be/40MIY0Yl5fY
Tartine wholemeal sourdough: https://youtu.be/kJ2f-LQ8B4E
Tartine country bread: https://youtu.be/UEAHA6OHxPs
5 tips for better sourdough: https://youtu.be/wjPa-zizxwc

RECIPE

Recording phase
•DAY 1 (Hour 0)
Place 150 g of filtered or distilled water (at room temperature (20-25 °C)) and 100 g of wholemeal rye flour in a tall container with a lid. Stir. Place a lid loosely on the container and leave it at room temperature.

•DAY 2 (24 hours later)
Remove/discard half of yesterday's rye flour and water mixture (you don't have to be super precise at this point). In your container with the remaining half of the mixture, add 150g of room temperature water and 100g of whole wheat rye flour. Stir to combine. Cover loosely and let sit at room temperature.

CULTIVATION PHASE
•DAY 3 (24 hours later, 48 hours after the start of the process)
Measure out 75g of your flour/water starter mix from yesterday and discard the rest. Return just the 75g of starter to your jar and add 75g of room temperature water, 35g of all-purpose flour and 35g of rye flour. Stir and cover with a loose lid. Leave to stand at room temperature.

•DAY 4 (24 hours later, 72 hours after the start of the process)
Repeat the process from day 3.

•DAY 5 (24 hours later, 96 hours after the start of the process)
Repeat the process from day 3.

MAINTENANCE PHASE
•DAY 6 (24 hours later, 120 hours after the start of the process)
Your starter is now ready for baking. To preserve it (from this point forward and forever), measure out 25g of starter from the day before and discard the rest. To that 25g of starter, add 50g of room temperature water and 50g of all-purpose flour. Stir, cover with a loose lid and let sit at room temperature. Do this daily, every 24 hours to preserve your starter if you only bake occasionally. If you bake a lot OR if you've had your starter in the fridge and need to prepare it for baking again, feed it every 12 hours.

If you don't bake often, keep your starter covered in the refrigerator and feed it once a month. When you put it back into active rotation, feed it every 12 hours for a few days until it's bubbling and active again.

Chapter:
0:00-1:19 Introduction
1:20-2:53 Ingredients/What you need
2:54–4:09 Recording phase
4:10-6:01 Cultivation phase
6:02 Maintenance phase

#sourdoughstarter #wildyeaststarter #sourdough

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