I am so excited to really get going on this sourdough experiment.
Using the starter recipe from The Sourdough School book, and the method and timing plan from The Perfect Loaf, I have a clear layout of what needs to happen. First thing’s first, I gathered everything I need to put this starter together.
Supplies
- Scale
- Glass jar (2)
- Wooden spoon
- Recipe book
In looking at my second inquiry question, I’ve decided on two different flours to make the two starts out of. The first will be an unbleached all-purpose flour from Ardent Mills. The second, a stone ground whole wheat flour (red wheat) from local milling company, Nootka Rose.
Process
Following The Sourdough School, and working with one flour at a time, I mix together 150 grams of flour with 150 grams of water (82°F) in a glass jar. 
When all of the flour is well incorporated, I cover the jar loosely and let it sit for a full 24 hours to begin blending those wild yeasts and bacteria together.
Feeding
Following the timing prompts suggested from Maurizio at The Perfect Loaf, I’ve created a schedule to feed my starters.
Feeding them involves discarding half the the starter, then adding 75 grams of flour and 75 grams of water, then letting rest again. This introduces new yeast to the mix, giving the starter more “energy” to continue fermenting.
I’m hoping to see home activity (bubbling, growth, that distinct ferment smell) within 2-3 days, and have it be established enough to use in 10-14 days.
Fingers crossed!
-Megan B.