Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD

Keep a note of what day you are on and what needs to be done each day. Keep starter in a warm place (20°C – 24°C) for it to grow at a good rate. One trick is to keep in oven with light on.

Day 1

• 15 g whole wheat flour (only time to use WW flour)
• 15 g water

1. Mix together in jar until combined.
2. Let sit covered loosely with lid in warm place for 24 hours.

Day 2

• 30 g starter (all of the starter)
• 30 g white flour
• 30 g water

1. Add flour and water to starter in jar.
2. Mix together until combined.
3. Let sit covered loosely with lid in warm place for 24 hours.

Day 3

• 90 g starter (all of the starter)
• 90 g white flour
• 90 g water

1. Add flour and water to the starter in jar.
2. Mix together until combined.
3. Let sit covered loosely with lid in warm place for 24 hours.

Day 4

• 90 g starter
• 90 g white flour
• 90 g water

1. Measure 90 g of starter out. Discard the rest.
2. Add flour and water to the starter in jar.
3. Mix together until combined.
4. Let sit covered loosely with lid in warm place for 24 hours.

Day 5-7

1. Check your starter every 24 hours for the following.
   • Bubbly, almost fizzy, slightly foamy, very liquidy.
2. When it is foamy at the top, very active but not really growing in size, it is time to feed it again.
   • Depends on temperature

• 70 g starter
• 70 g white flour
• 70 g water

1. Measure 70 g of starter out. Discard the rest.
2. Add flour and water to the starter in jar.
3. Mix together until combined.
4. Let sit covered loosely with lid in warm place for 24 hours.

Day 8 Onwards

1. Continue 70 g feeding process until the starter is at full strength and ready for baking.
   • Doubles in size within 5-6 hours.
2. If it starts to lose activity, continue day 4 90 g feeding process and give it time before feeding again.
   • Starter should be slightly fizzy before feeding it.

Recipe from: Justine Snacks – Low-Discard Sourdough Starter