Making a starter from scratch (Updated)

This is an update to my method for creating a sourdough starter from just flour and water. (My original post is here)

I like to keep the amounts small so there is not much waste as it's best to throw away the discard in the first week.

You will need:
- A glass jar or plastic container with a lid (about 500ml in size)
- A digital scale
- Good quality flour. (Plain will do just fine)
- Patience! Don't worry if you don't see activity or rise within the first 2 weeks. It will happen as long a you're consistent.

Week One:

1st day: 

Begin by weighing your jar and writing it down somewhere.

Tare the scales then add 20g flour in the jar then add 20g water. Mix well and let sit for 24 hrs with the lid on but not tight so it can breath.

2nd day: 

Add another 20g of flour and 20g water mix well.

3rd day: 

Do the same again. (Don't worry if it starts to stink at this point, it's totally normal, keep going)

4th day: 

Remove all but 20g of the mixture (this is where the weight of the jar will come in handy) then feed it equal weights again (20g flour and 20g water).

5th day: 

Remove all but 20g again and feed it equal weights. 

6th & 7th day: 

Remove all but 20g again and feed the same weight in flour and water.

Week Two:

Begin feeding twice a day. 

Follow the same process of discarding all but 20g starter and then feed 20g flour and 20g water, morning and night, for up to 7 more days or until it starts to double (or triple) in size, is nice and bubbly (see pictures) and smells sweet with a hit of sourness. 

If it is consistently rising to double or triple in size and is very bubbly within 6hrs after a feed, then it's ready to use!

You can now increase the ratio for how much you need to use for your recipe. Just don't discard any on the day you're build it up. Weight what's in the jar and feed it the same weight of flour and water. Wait for it to bubble and rise then use, but don't use it all up! Make sure you have some left in the jar to build on for next time.

Tips: 

• Put a rubber band around the jar to best gauge how much it rises after feeding (see second picture)

•Try and keep it in a warm place (not too warm though) like at the top of a cupboard.

• Do not just cover your starter with a cloth, the lid is important - just don't seal it tight.
•If you want to supercharge your starter use rye flour, or mix it into your main flour keeping the total to 20g.
•Clean out your jar at least once week as you don't want to encourage any mould to grow - if you see anything weird in your jar (like fuzzy or discoloured) this is mould and needs to be thrown away.

Please see here for my guide to maintaining your established starter.