At this point, the starter is “active”. Feed the remaining 30g starter with 30g (2 tablespoons) water and 30g (3. Combine the starter, water, and olive oil in a large bowl. This mixture will keep your dough from sticking and help with transferring. Sandwich bread should not have any large holes (unless you like jelly in your lap). Screw the lid on until it just catches. 4 ounces whole-wheat flour will yield 100 percent all-purpose flour in a new batch of starter. Place your starter under a bush or tree, and visit it every day to add another quarter cup of water and flour, ensuring you re-secure the cloth after every addition. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. Let rise at room temperature (covered or airtight) ideally 75+ F, until bubbly, active and double in size (2-12 hrs. Mix well, cover, and leave on your counter for twenty four hours. Cranberry bliss bars with sourdough starter are tangy and flavorful, frosted with a cream cheese frosting, then drizzled with white chocolate and sprinkled with dried cranberries. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. In a 2-quart non-metal container (I like to use a large crock or jar with a lid that doesn't have a tight seal), combine flour and sugar. Final Verdict. The starter is strong and active, but not quite ready. Create your starter with organic rye flour because it contains more wild yeast and bacteria than other types of flour. This recipe results in that dark, toasty color and slightly sweet, umami flavor even though it has almost no added sugar. Step 1. Set aside for 12 hours. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Reviews 54. Set aside. Towards the end of the rising time, preheat the oven to 425°F. Since the liquid on top of your sourdough starter is directly caused by negligent feeding, the best thing to do is to stick to a regular feeding schedule . To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. )Add 50 grams of flour and 50 grams of water, stir well, scrape down the sides, cover, and set aside. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. Spoon 1/2 cup (113g) starter into a bowl; either discard the remaining starter or use it in another recipe (see "tips," below). Then add another 100g of filtered water, zero it, then 100g of flour. Instructions. cheesecloth) and leave the mixture on the counter for 24 hours. Experience a burst of rhubarb in every bite with this delightfully moist lemony cake. Put 10g of your starter into a clean jar (you can discard the rest). This sourdough style bread recipe is easy make and taste like a real sourdough bread but without the sourdough starter. Step 1 In a wide-mouth jar, stir together all ingredients until well combined. Cover loosely with a kitchen towel or a piece of cheesecloth. In the flour (and to an extent, the air in your kitchen), there is wild yeast that will become active in your starter. The following morning, coat a 8. ) Add 1/2 cup all-purpose flour and 1/4 cup lukewarm water to the remaining starter. Mix and scrape down the sides. Remove from loaf pan onto cooling rack, slather with more butter, and allow to cool for at least 15 to. Place the shaped dough on either parchment paper or a well-oiled baking pan. Leave the container out at room temperature (at least 70. All-purpose flour is commonly used in sourdough starter, but other flours will work, too. I typically use a 1:3:3 ratio meaning that. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. Pre-ferment is often used to indicate an amount of starter that has been prepared to make a loaf by feeding in the last several to 24 hours to ensure that it is properly active before preparing the dough. stir and leave for 24 hours. 08 of 14. Day 2: Add more flour and water and stir. Place the starter in a nonreactive container. The container you use should be large enough to hold the sourdough starter as it rises and bubbles. McGavin. Making the SOURDOUGH STARTER. Combine 60g (½ cup) of flour and 60g (¼ cup) of water in a weck jar and stir until no lumps remain. 2. To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Discard any remaining starter. Stir in the flour and mix until smooth. Day 3: After another 24 hours, check for bubbles. Follow the directions in your booklet, using 1 cup (227g) lukewarm water and about 2 cups (227g to 241g) unbleached all-purpose flour for the starter's first feeding. Add 2 ounces (1/4 cup) of lukewarm water. (To calculate the weight of your starter, subtract the mass of a clean mason jar from the mass of the one holding your starter. Allow to dry at room temperature for 2 to 3 days. If you don’t see any bubbles, your yeast is old and shouldn’t be used. 7. Turn the scale on and make sure it is reading 0 grams. Pinch off about ¼ cup of sourdough and place in a glass jar or non-reactive container. Add 25 grams flour and 25 grams water. Add equal flour and water and stir until well combined, scrape down side of jar and bottom. Brush up on your sourdough knowledge! Day 1: Make Your Starter. Cover the bowl; it shouldn’t be completely airtight but you also don’t want the starter drying out, so a kitchen towel isn’t suitable. The issue is that some starters, especially those made with rye or whole wheat flour, can be ready for baking and not float, which is why we recommend the double volume test. Add 4 ounces (113g) room-temperature water and 4 ounces (113g) flour to the remaining starter. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours. If you‘re using a mixer, turn up the speed a little and mix for 5 mins. Mix until there are no dry spots. Preheat the oven to 350°F (176°C). When the skillet is warm, coat it with butter or cooking spray. Step 1: Mix. Cover loosely and allow to rest at room temperature in a warm location for 24 hours. Mix remaining 2-1/2 cups of flour slowly into the wet mixture. When flour is mixed with liquid, the friendly bacteria (lactobacilli. Use an Instant Pot. Following a few feedings, the white flour will take over as the replacement for wheat. glass or ceramic container, mix flour and yeast. Cover the bowl with plastic. All you do is mix the flour into the water in the jar and scrape down the sides. Combine the starter, water, and olive oil in a large bowl. Yeast Breads Sourdough Starter Recipe Here's everything you need to know to get started on your starter. Day 1: Add 50 grams whole wheat flour, 50 grams bread flour, and 100 grams warm water to a clear lidded container with a capacity of 1 pint or more. Cover loosely and leave for around 6 hours. Preheat a pizza stone, or cast iron skillet, on 425 degrees. That’s all measured in weight. To make 1 cup (227g) sourdough starter to use in a recipe, aim for at least 247g (we'll round it up to 250g) in order to have 20g left over to feed and maintain. Shape the dough into a smooth ball and dust it with flour. On day 3, transfer the starter to a clean bowl. Day 2. You add the citric acid to your dough along with the water, flour and salt. 17. Mix and scrape down the sides. Cover it, and let it rest for 30 minutes. Starting at Day 5 after you feed the starter, let it ferment for an hour or so at room temperature, then put it in the fridge. What is a sourdough starter? The quick version: a sourdough starter is an active colony of wild yeast and good bacteria cultivated by combining flour and water and allowing it to ferment. Other feeding Ratios. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread. The trick is that you need to develop the good bacteria - which are quite resistant to mold. For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Its presence doesn’t mean that something bad happened to your starter, it just means that it’s hungry. then more than likely the answer is that your sourdough starter probably is the right consistency. Pasta Madre translates to "dough mother" in Italian. Mix the yeast with a cup of bread flour and a cup of water. The yeast in sourdough starter is a living organism, so it can be unpredictable. Stir to combine until no dry flour is visible. Gradually add lukewarm water, stirring as you go. Day Six: Remove half of the starter (about a 1/4 cup at this point in the jar and add 60g of. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. Stretch and fold: after 30 minutes have passed, reach into the vessel and pull the dough up and into the center. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Add flour and salt, then combine everything together using your hands, until the flour is well absorbed. Unbleached all-purpose flour: ⅔ cup (or 100g) all-purpose flour + ½ cup (or 100g) water. rye flour and 2 Tbsp. They are nice and tall, and you can cover the top with a cloth or plastic wrap. Sprinkle a light coating of pumpernickel flour over the top of the starter and cover it. Transfer the starter into a container at least 4 times larger than the liquid starter (such as a. Like many ferments, starters have been around for thousands of years, with the earliest known leavened bread dating back to 3700 BCE in Lausanne,. Continue with this feeding every day, or around evey 24 hours, until your starter is very bubbly and has grown about double in size. DAY 1: All you need for today is 50g of water and 50g of flour plus a clean jar. 1 cup flour and 1 cup milk plus 1/2 cup of starter. Sourdough tends to ferment best within a temperature range of 75F – 82F (25C – 28C), as this is the temperature that yeasts work well at. flour and water The first step in creating a sourdough starter is to prepare the flour mixture which will be used to feed the starter. Place a lid on the jar and place the sourdough starter in the refrigerator. Bubbly, active sourdough starter (50 g, about 1/4 cup) – you can get my step by step tutorial here on making a starter –> How To Make Sourdough Starter From Scratch, and don’t forget to watch the video from Traditional Cooking School; Bread Flour – (500 g, 4 cups + 2 Tbsp. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. 1/4 cup warm water (110° F) 1 cup all-purpose flour. Sourdough Starter Directions: In a glass jar, bowl or crock, mix 2 Tablespoons of flour and 2 Tablespoons of lukewarm water. A 100% starter would have equal amounts of flour and water while the 68% starter would have three parts flour to two parts water (about). Scrape down the sides of the container with a spatula. Stir in 16g (1/2 ounce) flour, and 16g (1/2 ounce) water until smooth, for a feeding ratio of 1:2:2. Lieveto Madre or Pasta Madre. This sourdough rye bread uses enough rye flour to give the bread a nice flavor but not so much that it is difficult to bake with. A. Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour. Dissolve yeast in 1/2 cup warm water, rest for ten minutes. By Tim Chin Updated February 20, 2023 0 Serious Eats / Tim Chin In This Recipe How Do. This process begins by discarding well over half of the starter—all but about 80 grams. Step four: Mix The Dough (wet and dry). Sprinkle a light coating of pumpernickel flour over the top of the starter and cover it. The next morning, perform one set of stretches and folds, cover the bowl, and place in the fridge until ready to bake. Unlike baking yeast, which provides a quick rise, a sourdough starter requires a. Baked with natural yoghurt, caraway seeds, vinegar and sea salt. It doesn’t have to be smooth, it’s. But once your starter is fully developed, it's really pretty darn hard to kill. Try our simple sourdough pancakes recipe to use up your discard and make a delicious breakfast treat. Let the dough rest for 30 minutes. Starter begins with a combination of flour and liquid, and can range from a stiff starter made entirely with rye flour and water to a liquid batter of milk and cornmeal — with plenty of options in between. If you’d like to make a more sour loaf, find a cool spot for the dough to rise. About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center. Day 2 – No discard. STEP 2. Dwight D. Miners in the California Gold Rush cuddled it. Check the Volume. DAY 1. Ingredients: 1 (0. Drop a spoonful of it in a glass of water. Stir vigorously, loosely cover, then let sit for 24 hours. •Feeding #1: 20g starter + 20g water + 20g flour. Then, add 80g room temperature water and stir until all dry bits are hydrated. Mix until smooth and cover. I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different. Measure out ¾ cup of. Day 3:. When you order. When you first create a sourdough starter, it will have a mild flavor. Prevent your screen from going dark as you follow along. But where does the path to sourdough bread begin? Right in your own kitchen,. 4. Just wait another day (or even two) until the first feeding. The lactic acid bacteria metabolize sugars that the yeast cannot, while the. Melt the butter in a mixing bowl. The consistency of the mixture should be more like thick pancake batter than a lump of bread dough. Preheat oven to 450 degrees F. The original owner of the starter launched a bakery in San Francisco in 1850, and had been caring for the starter 40 years preceding to the opening. Mix the leaven and water. Loosely cover the container with a lid or a thick breathable cloth, secured with a rubber band. However, these amounts aren’t random at all. Make sure all the flour is incorporated and leave, semi-uncovered, at room. Add the salt and baking soda, stirring to combine. 5 Tbsp of filtered lukewarm water. In the bowl of an electric mixer, combine the sourdough, milk, and granulated sugar, and blend well. Add ½ cup of flour to the sourdough starter. White Plastic Jars with Pressurized Screw Top Lid. Cover and leave it out on the counter overnight, 6 to 8 hours. Mix well. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. Then, cover the jar with a towel and set it on the counter to start the fermentation process. Mix well. Scoop out the amount of sourdough I want to use in a recipe. Maintain your starter for a lifetime using Grant’s favorite “no-waste” method. . Feed your starter. Add 1 scant cup (113g) flour and 1/2 cup (113g) lukewarm water to the 1/2 cup (113g) starter in the bowl. Repeat this 12 hours later in the night. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay). Add 20 grams of water and 20 grams of spelt flour to the jar, and mix well. Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. This means that you feed one part sourdough starter to 2 parts flour and 2 parts water. The preferred flour to use is whole wheat flour, which has more microorganisms in it and because its higher protein content provides better food for the yeast. Instructions. Set the jar aside in a warm spot out of direct. Eisensour. It is one of my most used tools! A bench scraper can be used to shape the dough, divide the dough, keep it from sticking to the work surface, turn the dough, and much more. Give everything a good stir to make sure it's mixed together. Then you would add this amount to the smaller amount of starter you already have. Set the. ), I do the following when my starter is ripe: Discard the contents of my starter jar down to 20g (the discard can go in the compost, trash, or used in a discard recipe) To the jar, add 70g white flour, 30g whole rye flour, and 100g water. Day 1. Score and bake - Score the loaf, spritz with water and bake. Crusty, delicious artisan sourdough bread begins with a healthy, vigorous sourdough starter. To test this, place a piece of tape to mark your starter’s volume and then check back four hours after feeding it. On day 7, you should already be able to see the rise and fall of your dough. Combine 1/2 cup of all-purpose flour and 1/4 cup of water in the glass bowl. Instructions. Can I use a different flour instead? Sourdough starter is a combination of water and flour which, when mixed together, grows wild yeast, produces organic acids, and attracts friendly bacteria. Slowly mix in your water. 3. Day 1: Make the Initial Starter. To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours. 100g. It’s easy to make with clear directions and a written baking schedule. It's best to fry it til crunchy and then drain on some paper towel to cool. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. Cover the bowl and let the dough rise for 2 hours. These micro organisms will create a bad kind of bacteria that creates a harmful mold on the sourdough. Place the dried starter chips in a large (at least 1-pint) container. Leave uncovered for about an hour. Combine equal parts (by weight) of flour and water in a glass container. Weigh out 4 oz (112g) of the starter and discard the rest. 1) My starter recipe says to begin with [X] flour. Let sit at 70-75 degrees, for 2 days or 48 hours this time. Bake in a preheated 425°F oven for about 45 minutes, until bread tests done. Prepare the pizza sauce, toppings, and set out for easy assembly. Tending to a sourdough starter requires patience and diligence, but the end result is worth the time! Promise! Day 1: In a quart sized jar, add the cup of flour. Mix well and scrape down the sides the best you can. Cool and snap into pieces. directions. Day 2: Give the flour and water. Stir to combine, scraping down the sides of the bowl to keep them clean, then cover again. Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand. Final shape the dough, place in banneton, cover and chill in fridge for up to 36 hours. Weigh out 750 grams of lukewarm tap water (about 90 degrees) and add to the flours. Sourdough Starter 4. If you’re not ready to invest heavily in your sourdough bakery, these BPA-free, high-density polyethylene (HDPE) white plastic jars are a safe, useful, and budget-friendly option. These are perfect for sourdough starters. Add all ingredients, holding back two cups of flour, into a mixer or large bowl. Pain de Méteil ~ 45% Rye Sourdough Hearth Bread. Step 2. B. Don’t over knead it. 10 Great Ways to Use Up Your Sourdough Starter Discards. To the warm milk, add the active sourdough starter, salt, and sugar. Ready to give it a try? Here is our step-by-step sourdough starter recipe, including how to feed sourdough starter: Ingredients: 1 cup of all-purpose flour (whole wheat flour or rye flour may be used for added nutrients) 1 cup of lukewarm water (non-chlorinated) Instructions: Day 1: Initial Mixture 100%. Remove from container, pour onto lightly floured surface,. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. (Or 10 minutes by hand. Any type of large and tall glass will do. It will look like cloudy water. Set the heating pad to the lowest setting and check the temperature regularly to make sure it stays within the optimal range. *In addition to scaling up the amount of available starter, using a levain allows you to customize its composition for specific bread doughs. How to Make Sourdough Starter. •Feeding #1: 20g starter + 20g water + 20g flour. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Like last time, let the dough proof in a warm, humid environment. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. 9:30 pm: Perform a second set of stretches and folds. 35 Ratings. Add the wet ingredients first, followed by the dry ingredients. The lazy girl’s way to maintain a sourdough starter is to keep it in the refrigerator, sometimes forget about it, and feed it occasionally. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. Learn how to make your own sourdough starter from scratch!We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and. ) Use a spoon to add all-purpose unbleached flour until the scale reads 35g. Enough water to make what looks like a “thick pancake batter. Taste: Sweet & Rich. Day 2 - Feed your starter 40 grams of flour and 40 grams of water. Let sit in a warm place for another 3 days, adding 1/4 cup each flour and water at bedtime. Grate butter using the. This will give you the equal amounts of flour and water that you need to add to your sourdough starter to increase the amount you have. Mix well. Since sourdough starter is basically just flour and water, then let your starter ferment for as long as you need between feedings and use your discard for quick-breads or breads to which you add yeast. Pancakes. Store, well-wrapped, at room temperature for several days; freeze for longer storage. It can occur for a number of reasons including: it has come from the. Mix ½ cup whole wheat flour with ½ cup water. Instructions. Be consistent – feed your starter at the same times every day. 1 , 3 Lactobacillus, as they grow on maltose, produce excess glucose and excrete it in a. Mix everything together. In a 4-quart nonmetallic container, dissolve yeast in warm water; let stand 5 minutes. Activating the starter. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter. DAY 7. Combine the flour, salt, sugar and dry yeast. And in fact, you can change the amount of starter in a recipe to suit you and. Although mold growing on a sourdough starter is uncommon, it is vital to recognize what mold looks like as it means there is a problem with your starter. The best flour for feeding a sourdough starter is: All Purpose Flour (Plain Flour) Bread Flour. On the one hand, you need to keep the starter fed and in a warm environment to get the yeast to grow. STEP 8. To restart, crumble dried starter in warm water, and begin regular feedings. To Make a Starter: In a high-rimmed jar, mix together the 100 grams of flour and 100 grams of water. 9:00 pm: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes. Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. Cover the jar, mark the starter with a rubber band, and let it rest for 12 more hours. Use a large (preferably ceramic) bowl as it will rise considerably. 390 g = 1 ½ cups + 2 tablespoons. Switch to a wooden spoon. 08 of 14. STEP 6. Preheat the oven and steel to 500°F (260°C) for at least one hour. Place a clean jar on the scale and tare. ) Next, add 100 grams of water and 100 grams of flour to the starter. Ingredients Shop this Recipe Hide images Instructions Bake Mode Prevent your screen from going dark as you follow along. This leads people to brag about their decades-old starters, as if a 100-year-old starter has a better flavor than a 10-year-old starter. , do your first set of stretch and folds. Ripe sourdough starter carryover. Repeat feedings of 45 grams each water and flour mixture once a day at the same time, mixing with a rubber spatula, for 4 days. 4. Remove the rolls from the oven and glaze while hot. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Cover with a lid. Instructions. However, a 12 month old starter can bring just as a robust flavor as a 20 year old starter. Add 25 grams flour and. Put a rubber band around the jar at the height of the starter to. For both budding and serious sourdough bakers, the Cambro 2-Quart Translucent Round Container will be a perfect home for your starter. 3 tablespoons whole rye or wheat flour. Remove the starter from the fridge and let it come to room temperature. Stir to combine; then add 11 grams of salt: Finally, add 500 grams of bread flour: Stir to combine: Let it Rise. Stir to form a thick batter, cover and set aside at warm room temperature for 24 hours. •Feeding/build #2: Discard 30g starter (half by volume). Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i. Add the mixture to your clean mason jar. Preheat the oven to 350°F. ) NOTE: Sometime around day 5, 6, or seven you make want to start feeding and discarding every day. Mix with a fork until smooth; the consistency will be thick and pasty. It should get bubbly. The water should barely cover the chips; tamp them down, if necessary. Method. The texture should be thick, bubbly, and pourable. The next day, an hour or two before you are ready to begin baking, remove your starter from the refrigerator. “True love takes time and care and attention,” said Kim. Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter. Like many ferments, starters have been around for thousands of years, with the earliest known leavened bread dating back to 3700 BCE in Lausanne, Switzerland. Put 10g of your starter into a clean jar (you can discard the rest). This recipe calls for 200 grams of sourdough starter and yields 2 loaves of artisan bread. Make sure the lid is nice and snug so it doesn't dry out. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. ) Pint Jar. Scrape the dough out of the bowl and smear the dough with the heel of your hand, so that all the flour. 18 September 2023. Pointers for Creating a Successful Sourdough Starter. Add in the sugar/honey, salt and the butter. An active sourdough starter can quickly double its volume. Making the Dough. To put a pause on your sourdough starter, refresh it as usual and let it sit on the counter for 1-2 hours, then pop it in the fridge. Sourdough Buckwheat Pancakes. On day 8 you’ll need to transfer the starter to a quart size container. These measurements may vary from other baking conversion charts that you find, but they apply to all of the recipes on this website. 25 oz) pkg active dry yeast. This type of sourdough starter is generally 50% hydration or lower. Stir until everything is well combined. . Repeat with the remaining half of dough. Day 1. In a small bowl, combine 1/4 cup of the flour, the brown sugar, butter, and 1 teaspoon of the cinnamon. On day two, discard half of the mixture and repeat the process. ”. Mix until the yeast is dissolved. how to make sourdough starter From Scratch. You will need 100 grams of active sourdough starter to bake one loaf of bread. Feed the starter once a day until it starts to double in size. If you’ve thought about trying sourdough yourself, now is. Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter. This is a very vague timeframe. Schedule for Feeding Sourdough Starter. Then take (1/4 cup) of the sourdough starter, discarding the rest, and mix it with (1/4 cup) of water and (3/8 cup) of flour. Day 1 – Add 25 grams flour and 25 grams water to your glass jar. The dough should be dry and shaggy. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. A starter that is less than 12 months old will not have developed a full bodied flavor. Shape the dough into a round mound and put back into oiled bowl to rise for another 1 to 2 hours. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup.