Sourdough Bread starter

 I’m trying to make my own sourdough starter, I’ll try and document it here as I go along.
Day two with the starter on top of the fridge in a Rubbermaid bowl with the cover on loosely.

Day Three
Day Four

Rising
A little further along

The Finished Product

Day One

1/2 cup of all-purpose flour (4 ounces)
1/2 cup of filtered or spring water (4 ounces)
a large container (at least 2-3 quarts) with a lid (glass or plastic, avoid metal).
I used a rye flour that mom had picked up over in Jordanville, NY, from a small Amish operation that grinds their own flour and I also added a little yeast as this recipe seems way simpler than most of the ones I’ve seen.
Combine the flour and water in the container until all the flour has been absorbed and there are no more dry particles. It will look like a sticky, thick dough. Scrape down the sides and cover. Put the container somewhere with a consistent room temperature (like the top of the refrigerator) and let sit for 24 hours.

Day Two
1/2 cup of all-purpose flour (4 ounces)
1/2 cup of filtered or spring water (4 ounces)
Mix it in, I had bubbles going and a slight odor of fermentation by now.
Day three and four repeat adding in the flour and water.

Day Five
The starter should be ready for use in a recipe now.

King Arthur Flour recipe for starter.
Sourdough starter with pineapple juice.

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