Sourdough starter

Ingredients

• water
• all-purpose flour (see tips below)
• time

Tips

I use all-purpose flour here, but I read that people have good success with rye flour as well

Steps (Preparation)

1. day 0: in a mason jar, start with 20g of flour, 20g of water, mix and losely cover with lid (not closing it off so air can get in)
2. follow the feeding schedule below by always discard half of mixture, then add specified amount flour & water, mix, loosely cover with lid and leave out in room temperature for 24 hours:
   
   Note: the sourdough should eventually rise, bubble, double in size around 12 hours after feeding, this is the desired outcome
   
   
3. day 1: 30g water, 30g flour
4. day 2: 40g water, 40g flour
5. day 3: 50g water, 50g flour
6. day 4: 50g water, 50g flour
7. day 5: 50g water, 50g flour
8. day 6: 50g water, 50g flour
9. day 7: 50g water, 50g flour
10. day 8: 50g water, 50g flour
11. day 9: 50g water, 50g flour
12. day 10: 50g water, 50g flour
    
    
13. by this point your sourdough starter should consistently double in size 12 hours after each feeding, it is ready to use for baking sourdough bread, if it does not rise consistently (double in size) 12 hours after feeding, repeat step 12 (day 10) until it does.