Tools
- Kitchen scale if you have one
- One-cup measuring cup and measuring spoons if you don’t have a scale
- Small glass jar that holds about two cups or another container to store your starter in, preferably something wide-mouth and shallow to make removing starter easy
- A large jar for storing flour (about a 4-cup size or larger)
- Fork for mixing
- Scraping spatula (nice to have but don’t worry if you don’t have one)
- A towel to wipe your hands
Ingredients
- ½ cup unbleached all-purpose flour
- ½ cup whole wheat flour or rye flour
- ½ cup tap water
Notes on ingredients
- If you don’t have these types of flours, just bring whatever flour you have.
- You can make a gluten-free starter following the same method I will demonstrate in class. Teff and buckwheat work very well. Brown rice flour, sorghum or a combination of flours should also work well.
- Filter your tap water if you prefer. If your water contains high levels of chlorine, the day before class, fill a container with water and cover it securely with a cloth to prevent impurities from falling in. Some of the chlorine will evaporate.
Go here for FAQs on sourdough starters.
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