Starter is a complex process that many have struggles with. I’ve decided to try this process because not only am I out of bread, but I’m out of yeast (now). I used 1 1/2 tsp yeast because that was all I had left, so I used 1 1/2 cup of water and flour. I used 2 cups of starter for my white bread recipe (I will be posting that tomorrow). I’m also excited to have so many baked goods, and I’m optimistic about maintaining this starter.
- First, mix together 1 cup flour, 1 cup water, and 1 tsp active yeast. (If you want to follow my recipe for white bread use 1 1/2 cup and 1 1/2 tsp instead). Let sit covered with a clean towel for 1 hour until bubbly.
- After 1 hour, feed your yeast with another 1 cup of flour and water (If you adjusted your original, use your adjusted measurement). Let sit loosely covered for another 4-6 hours. The yeast mixture will double in size.
- After that 4-6 hours, you can let it sit covered overnight, or you can remove 1 cup to set aside at room temperature and covered as your reserve starter and use the remaining 1 (or 2) cups of starter in another recipe.
- If you let it sit over night, divide your 2 cups, use or throw out 1 cup, and feed with 1 cup flour and 3/4 cup flour.
- If you used your starter the first day, feed your 1 cup of starter with 1 cup flour and 3/4 cup flour. You will not be able to split and bake your starter today, but everyday after you can.
- You will need to daily split and feed your starter if kept at room temperature. When you bake with starter, omit the yeast from the recipe, and omit water and flour equal to the amount of starter being used. (For example, If you use 1 cup starter, omit 1 cup water, 1 cup flour, and all yeast called for.)
- If you don’t want to bake daily, you can store in the fridge, feeding one – three times a week, and being about to bake only one – three days a week.
- If you want a longer break, you can freeze your starter to hibernate it for up to a year, but some caution this can kill your starter.