1 glass storage container (needs to hold at least 3 cups to allow for expansion). Two glass jars will make feeding easier but is not essential.
loose fitting lid
measuring cups
Ingredients
1cupwaterfiltered and warm
½ cuprye flour
½cupwhite flourunbleached
Instructions
Make the sourdough starter
Combine the flours and warm filtered water in a glass container.
Give a quick stir.
Add a loose fitting lid.
Allow the starter to sit in a warm location for 12-24 hours (or until bubbles appear) then begin feeding the starter.
Feed the sourdough starter
To feed the starter you will add ¼ cup of your sourdough starter to a clean glass jar.
Add ¼ cup filtered warm water and ½ unbleached all-purpose flour.
Stir well and then place a loose fitting lid on top and place in a warm location (75-80 degrees Fahrenheit).
Feed the sourdough starter every 12 hours for the first 5 days and then decrease the feedings to 1 time per day.
If you are unable to feed the starter daily, or just need a break then place the sourdough starter into the refrigerator so it will go dormant.
When you are ready to resume baking, then remove the starter from the refrigerator and resume the same feeding schedule as described above (twice a day until the starter becomes very active and bubbly and then decreasing to one time per day).