Rich’s sourdough starter He adapted this from the King Arthur Flour guide and avoids using grapes or other sources of wild yeast to start the fermentation. Watch me make it on YouTube Download an accessible word version here Ingredients 1 cup whole-wheat flour Half cup water. For each feed: 1 cup plain flour Half cup water Method: 1. Mix the whole-wheat flour and water in your container thoroughly, loosely cover and leave for 24 hours. 2. Next day, stir the starter and discard half. 3. Stir in one feed portion and leave loosely covered for another 24 hours at normal room temperature. 4. Every 12 hours on the third, fourth and fifth days, stir the starter and measure about 4 ounces (110g) in to a clean container.  Add another feed portion. 5. By the sixth day, the starter should be doubled in size, bubbly and smelling acidic.  6. If not, repeat the 12 hour feedings until you see the starter doubling in size within about four hours of feeding each time indicating that there is enough activity to make bread – it can take a few weeks in some conditions. 7. When the starter is fully active, stir and measure about 4 ounces (100g) in to a clean container.  Add another feed portion. And leave for 6-8 hours before using on your first sourdough bread. 8. When using the starter for that bread, you will always need to leave 4 ounces to be fed again to keep the starter alive. 9. You can store the starter covered in the fridge and continue the discard-feed routine weekly.  When you need starter for your next recipe, remove it from the fridge 12 hours beforehand. 10. Don’t forget to reserve 4 ounces and feed it to keep the starter going. My Tips: You will probably need about 2lbs plain flour for the feeding. You will need two cups and two identical litre capacity lidded containers so that you can keep pouring from one to another.  Worth weighing the containers at the start and being able to mark them so you can see if the starter is increasing in volume. If the ambient temperature is cool, use lukewarm water and consider where the starter can be kept during the first few days at a temperature above 68F (20C.) Discarding so much starter seems wasteful but check out the King Arthur website for how to use it or give some to a friend. Rich took seven months to get his starter perfect so it might take several attempts.  You could end up with a life-time supply of sourdough starter crackers! (https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe)
Baking Blind You don’t have to be blind to cook but it helps!