- 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
- 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
Before class, please combine flours in a jar. You won’t use all of this combined flour in class but will need it later.
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. I’ve had great success with teff and buckwheat. Brown rice flour, sorghum or a combination of gluten-free flours will also work.
- 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.