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
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.