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DAY ONE:.
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Sterilize all equipment, if necessary.
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I do not have to in my kitchen because I get a bubbly starter by Day 4.
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The first step, whether or not you sterilize, is to scrub all pieces of equipment with hot water and dishwashing liquid, and dry with paper towels.
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Then to sterilize, place the equipment in a large pot of boiling water for 5 minutes.
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Lift it out of the pan with tongs and allow to dry on paper towels.
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To begin starter, start early in the day.
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Measure 1/2 cup distilled water into a sterilized bowl using a sterilized measuring cup.
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Add 1 cup of organic flour, and stir with a sterilized spoon.
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Cover bowl tightly with plastic wrap and let sit at room temperature (60 to 80 degrees F) for 12 hours.
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After 12 hours, add in 1/2 cup distilled water and 1 cup organic flour, and leave again at room temperature (60 to 80 degrees F) for 12 hours.
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DAY TWO:.
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Wash and sterilize dry measuring cups and spoon again.
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Add 1/2 cup distilled water and 1 cup of the organic flour to the starter and leave again at room temperature (60 to 80 degrees F) for 24 hours.
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DAY THREE:.
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Repeat step 4.
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If the starter has not begun to bubble, wait one more day before discarding it.
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DAY FOUR:.
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If the starter is bubbling, repeat step four again, and transfer it to a larger sterilized bowl, before adding in flour and water.
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If the starter has not begun to bubble by Day 4, discard and start over again.
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DAY FIVE:.
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Discard half of the starter and add 1 cup distilled water and 2 cups organic flour.
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Cover tightly with plastic wrap and leave at room temperature (60 to 80 degrees F) until bubbly.
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Refrigerate starter after it begins to bubble.
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Maintenance:.
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Feed the starter by removing it from the refrigerator, discarding half of it, and repeating step 6, once a week.
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If any water separates out of the starter in between feedings, stir the water back inches After the starter is several weeks old, remove 1 cup and try feeding it with 1/2 cup ordinary tap water and 1 cup unbleached all purpose flour.
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If it begins to bubble easily, continue to use tap water and unbleached all purpose flour on a weekly basis.
