HOW TO STORE SOURDOUGH STARTER RECIPES

Steps:

• In a wide-mouth jar, stir together all ingredients until well combined. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. 
• Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
• Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic. This process will take 5 to 7 days. On warmer days, the starter might require two feedings per day. 
• Once your starter is active, it usually peaks and becomes “ripe” for use about 6 to 8 hours after a feeding. To determine ripeness, it should look puffy, bubbly, active, and pass the float test: fill a small bowl with lukewarm water and drop a scant tablespoon of starter in. If it floats, you are good to go!

Steps:

• In a wide-mouth jar, stir together all ingredients until well combined. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. 
• Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
• Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic. This process will take 5 to 7 days. On warmer days, the starter might require two feedings per day. 
• Once your starter is active, it usually peaks and becomes “ripe” for use about 6 to 8 hours after a feeding. To determine ripeness, it should look puffy, bubbly, active, and pass the float test: fill a small bowl with lukewarm water and drop a scant tablespoon of starter in. If it floats, you are good to go!