Hi guys, here is a sourdough starter, a facebook page I follow posted.
Wild Yeast Sourdough Starter
http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter - http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter
Day 1: mix...
2 T. whole grain flour (rye and/or wheat)
2 T. unsweetened pineapple juice or orange juice
Cover and let sit at room temperature for 24 hours.
Day 2: add...
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours. At day 2 you may (or may not) start to see some small bubbles.
Day 3: add...
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours.
Starter at Day 3:
Day 4:
Stir down, measure out 1/4 cup and discard the rest.
To the 1/4 cup add...
1/4 cup flour*
1/4 cup filtered or spring water
*You can feed the starter whatever type of flour you want at this
point (unbleached white, whole wheat, rye). If you are new to sourdough,
a white starter is probably the best choice. All-purpose flour is
fine--a high protein flour is not necessary.
Repeat Day 4:
Once daily until the mixture starts to expand and smell yeasty. It is
not unusual for the mixture to get very bubbly around Day 3 or 4 and
then go completely flat and appear dead. If the mixture does not start
to grow again by Day 6, add 1/4 tsp. apple cider vinegar with the daily
feeding. This will lower the pH level a bit more and it should wake up
the yeast.
Starter at Day 7:
------------- Be prepared! It may be time....^_^v
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