Easy sourdough starter recipe By Margaret Leora Workman; Warponie Art

I wanted to give you an easy recipe for this. It may not be possible unless the temperature of your house is between 73.5 degrees and 82.7 degrees. Then you really have to feed it and then discard it the next day and then it might turn brown and watery if you do or don’t feed it but only with a plastic or metal utensil. Only put it into a plastic or non-metal bowl that has enough air circulating through each of the membranes that this creates. only refrigerate it regularly but not often.

Just kidding! here is the recipe

1 cup of water and 1 cup of flour mixed into a bowl. The next day give it 1/4 cup of each and so on each day. If you don’t do this it will die and become brown and watery but just add more. You can drain off the brown fluid if you want or mix it in. The mixture should have small bubbles and it will grow faster if the temp of your house is warmer. If you don’t plan on using it often put it into the fridge. At all times cover it with plastic wrap and change it every time that you uncover it to prevent bad bacteria from entering it. Use it whenever you want to replace the liquid in a recipe and you really do not have to discard any of it. After you start it in my opinion it will be ready in a couple of days. If you see white powdery mold it’s because some how some strange bacteria made it’s way in. Just throw it away, but I have used this before and it was just fine. You can weigh all of this or just measure with a spoon or eyeball it. It’s not an exact science. It’s really hard to make a mistake with it and it doesn’t have to be perfect. There are many recipes online. It has some very helpful good bacteria in sourdough because it’s fermented. There many studies that have been done to prove this as well. ps I am not sure if using metal does or doesn’t make a difference so if you have a glass or ceramic bowl use that just in case. Also people use sourdough starter in place of the yeast in bread. But you have to have a specific recipe for sourdough bread so that you will know the measurements. Some people use both sourdough starter and yeast but you don’t have to.

Margaret Leora Workman