Let rise in a warm, draft-free spot for 8-12 hours for the first rise. Place dough in oiled bowl then turn it over so that the dough is lightly covered with oil on all sides.Ĭover loosely with lightly greased wax paper or a towel (lightly dampened works well). Take care when adding each ingredient to make sure it is being thoroughly incorporated.Īdd the warm water about a 1/2 cup at a time.Ĭontinue to mix, adding water gradually until a stiff dough is formed. Gradually add the oil then the starter, blending well with your hand, a wooden spoon or a stand mixer as you go. Mix first three, dry ingredients together in a large bowl or stand mixer bowl. It is very easy to get mixed up or lose track, especially if you are doing a lot of baking or just plain old busy.īREAD INGREDIENTS (which you only need when you are actually making bread)… It is helpful to mark the outside of your container so you have a quick visual of the ideal amount.Īlways note when you’ve fed your starter. If not, the ratios will be off and you risk smothering or starving your starter.
When this happens, pour off enough “bonus” starter so that your remaining starter (what you keep and work with) is equal to not more than two cups and use or discard the bonus liquid. Over time, you’ll notice your starter is growing, despite faithfully using or removing the 1 cup. You can either share the unused one cup of starter with a friend, bake something else with it, or discard it.ĭo not feed your starter more often than every 2 days and do not let it go unfed more than 1 week. If you are not, pour off one cup from your fed starter that was just sitting on the counter for 8+ hours and put your original jar of starter back in the refrigerator. If you are making bread, proceed to BREAD INGREDIENTS. It will not rise as much as it will be bubbly - this is normal. Stir until sugar is all or mostly dissolved.Īdd this mixture to the starter and stir gently.Ĭover with plastic wrap with a few holes poked in it or use a clean coffee filter and rubber band.Īllow starter to remain outside of the refrigerator 8-12 hours at room temperature, away from direct sunlight or drafts. In a separate glass measuring cup or easy to pour from glass container, mix together the water, sugar, and potato flakes. Unless starting from the BEGINNING STARTER and the container is already on the counter, remove starter from refrigerator.
MAINTAINING STARTER INGREDIENTS (done only in advance of making bread or 1x/week if not)
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