To the jar whisk in:: 1/2 cup spring water (4 ounces)
082/3 cup flour (3 ounces)
09Stir vigorously to incorporate fresh oxygen, the water and flour.
10Using a rubber spatula, scrape down the sides and place the lid on the jar.
11Store in a moderately warm place for 24 hours (74-80 F is ideal but countertop or on top of the refrigerator will also work)
12Day 3 of starterThere should be BIG changes in the jar when you look at it. You will be able to see bubbles on the surface and if you are using a clear container, you should be able to observe different sizes of bubbles in the starter. The starter is now alive and thriving. If you would like to see more, insert a spoon into the mass, pull up and you should see short glutenous strands sticking to the spoon.
13Time to feed the starter:: Add 1/2 cup spring water (4 ounces)
142/3 cup flour (3 ounces)
15Stir vigorously to incorporate fresh oxygen, the water and flour.
16Using a rubber spatula, scrape down the sides and place the lid on the jar.
17Store in a moderately warm place for 24 hours (74-80 F is ideal but countertop or on top of the refrigerator will also work)
18Day 4 of starterOn day 4 of the starter fermentation, the sourdough starter is just about ready to be used to make a sourdough loaf of bread. Day 4 will also have the starter double in size from day 3. This is why you need at least a quart-sized container. The starter will have a well-established honeycomb structure of large and small bubbles. If you taste the starter, it will have a tangy, sour flavor but it should not be bitter.
19One last time add:: 1/2 cup spring water (4 ounces)
202/3 cup flour (3 ounces)
21Stir vigorously to incorporate fresh oxygen, the water and flour.
22Using a rubber spatula, scrape down the sides and place the lid on the jar.
23Allow the starter to mature 8 more hours.
24If not using right away, store in the refrigerator for up to 3 days, until you are ready to make bread.