Servings 2cups, depending on amount your starter is fed
Ingredients
wholegrain flour, at least 290 grams(options: sorghum, buckwheat, brown rice, amaranth, teff, millet, quinoa
water
Instructions
Day 1--In a clean glass or ceramic bowl, add 50 grams of the wholegrain flour of your choice and 60 grams of water. Stir the mixture. If it's super thick and not like a thick pancake batter, you can add another 10 grams of water.
Loosely cover the bowl (I like to use a paper plate) and leave it to sit on your counter for 24 hours.
Day 2--Add 30 grams of wholegrain flour and 40 of water to what's already in the bowl and stir to combine.
Loosely cover the bowl and leave it on your counter for 24 hours.
Day 3 and 4--Continue with the previous day's feeding (30 grams of wholegrain flour and 40 grams of water) for both days. Loosely cover the bowl and leave it on your counter for 24 hours each day.
Days 5--Remove the cover, discard roughly half the starter (no need to measure), and feed the starter as per usual (30 grams of flour and 40 grams of water). Loosely cover the bowl and leave it for 24 hours.
Day 6--Remove the cover and feed with 30 grams of flour and 40 grams of water (do not discard). Cover loosely and leave for 24 hours.
Day 7--Remove the cover, discard roughly half the starter, and feed with 30 grams of flour and 40 grams of water. Cover loosely and leave for 24 hours.
Day 8--Remove the cover and feed with 30 grams of flour and 40 grams of water (no discard). Cover loosely and leave for 24 hours.
Day 9--Remove the cover, discard half, and feed with 30 grams of flour and 40 grams of water. Cover loosely and leave for 24 hours.
Day 10--By now, your starter should look very bubbly and have a sour aroma to it (in a good way). Spoon it into a wide-mouthed jar with a tight fitting lid and place the jar in the refrigerator until you're ready to bake with it.