====== Sourdough Starter ======
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===== Ingredients =====
  * 4oz All-purpose flour (or a mix of all-purpose and whole grain flour)
  *  4oz Water, preferably filtered
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===== Info =====
  * **Prep:** 10
  * **Cook:** 0
  * **Serves:** 1
  * [[https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337|Source]]


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===== Starter From Scratch =====
Making sourdough starter takes about 5 days. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and signs of yeast activity, continue feeding it regularly.
=== Process ===
  - Weigh the flour and water, and combine them in a 2-quart glass or plastic container (not metal). Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or a clean kitchen towel secured with a rubber band.
  - Place the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
  - Continue for 4 days

===== Maintenance =====
===== Storing Starter Longer Term =====
If you're taking a break from baking, but want to keep your starter, you can do two things:
  - Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.
  - Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.

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