From Starter to “Bread with three ingredients”.
Sourdough. 1 1/2 cup water and 1 1/2 cup of flour. Let stand for 3 days not in refer. Pour 1/2 out and
add 1 1/2 cup or water and 1 1/2 cup of flour. Mix together and let stand not in the refer. the next
day repeat. Feed the starter with 1/2 cup water and 1/2 cup of flour. It should start bubbling. That
is the fermentation starting. If you are going to use this right away it will stay good out side of the
refer Feeding it every day or two. In the case you get to much pour 1/2 out and feed the rest. If you
do not intend to use it for awhile then refer. it and feed once a week or so. it needs to eat just like
you and I. When you want to use it feed it and use warm water not hotter then 110 degrees. I like
to Cover it with Cheese Cloth or any linen .
Here is the Starter. I will pour off 1/2 into the other Jar and Feed them both. One of them I will add an additional 1/2 cup of Flour getting ready to make the Bread. First I will make the Biga ( Leaven ). The Biga sits out for 1 to 3 days, I let mine sit for 3 days covered.
Let it stand out as long as you are using it and take it with you when you travel so at least you can “EAT BREAD”
You probable want a bread recipe as well. Get the starter going and then I will write the other.
The Recipe for the Biga ( Leaven ) is here https://homeontherange.blog/2020/03/29/sour-dough-biga/(opens in a new tab)