Sourdough Starter

Prepare two clean glass jars for your starters.

To make the starter from a pre-made culture, empty one packet of dehydrated starter culture into the first jar.

Add 1/4 cup of unbleached bread flour to the jar.

Add 1/4 cup of water.

Stir with a spatula until a thick paste forms and no dry flour remains.

Use a marker to draw a line on the outside of the jar at the top of the starter to track its growth.

To make the starter from scratch, add 1/4 cup of unbleached bread flour to the second clean jar.

Add 1/4 cup of water.

Using a separate, clean spatula to avoid cross-contamination, stir until a thick paste forms.

Mark the starting level on the second jar.

Place the lids on both jars, but do not seal them tightly.

Set the jars in a warm place for 24 hours. Check back tomorrow for the next feeding.