Whole Wheat Sourdough

Day 2: After 24 hours, there may or may not be a bit of bubbling. Let this rest until there is a tiny bit of activity (bubbles), up to 36 or even 48 hours.  When you see bubbling, discard all but 1/2 cup of the starter (4 oz).  Add to the starter, 1 cup of organic bread flour (120 grams), and 1/2 cup filtered water (120 grams), mixing well. Cover again and let sit sit at room temp. for 24 hours.

Day 3 part 1: When there is bubbling, feed it, more or less often, as is needed. You want to feed the starter only after it has peaked (metabolized all the flour from the last feeding) and has started sinking down or gets liquidy. This might be 12, 14,18 or even 24 hours, depending on the temp in your house. In very warm climates it may only be 6-8 hours. Don’t over feed.

Day 3 part 2: Discard all but 1/2 cup of the STARTER (keeping roughly  ½-cup of starter in the jar) Add 1 cup Bread Flour  (spooned and leveled) and 1/2 cup water to the 1/2 cup starter and let this rest at room temperature for 12-24 hours or until the starter looks “hungry” again before repeating.

Day 4: Feed 1-2 times,  discarding all but 1/2 cup of starter EACH TIME. Feed 1 cup bread flour, 1/2 cup water.  Look for the hunger signs. Hopefully, you’ll begin to see some rising and falling. If it has not fallen, skip that feeding and feed first thing in the morning. Feeding it when it is  “not hungry” will basically make it lethargic. Better to starve than overfeed. 

Day 5: Feed again, 1-2 times, roughly 12 hours apart, discarding all but a 1/2 cup the starter EACH TIME. 1 cup bread flour, 1/2 cup lukewarm water. The starter should look visibly active, bubbling, rising, close to doubling in size. 

DAY 6:  Give it one last feeding. Discard all but a 1/3 cup. Add 1 cup flour ( 120 grams) and 1/2 cup water. The starter should hopefully double in volume within 4-6 hours of feeding. Then DO THE FLOAT TEST...

FLOAT TEST: To test the starter, place a teaspoon of starter (just from the top, don’t stir it down) in a glass full of water, it should hopefully float. If it does, you can make bread. Tonight! Let the starter rest at room temperature for at least 8 hours allowing it to fully metabolize the flour, perhaps sinking a little before making your dough.

At this point, if your starter does not double in size or pass the float test, don’t give up! Often it just takes longer. Continue feeding one-two times a day, for a few more days, until you see a consistent, predictable, rise and fall, and it floats.  If you need to take a break, put it in the fridge and try it again up to a week later.

Day 6 EVENING: Use 1/3 cup to make bread if you want, and transfer the remaining starter (or if not making bread, transfer all of it)  to a clean jar, and store the starter in the refrigerator, and feed it at least once a week, mixing in any liquid at the top, reserving ⅓ to ½ cup starter, before feeding it the usual 1  cup bread flour, 1/2 cup water.