Mix together the flour and water. Cover with a clean towel and place in a warm spot (75-80°F) for 48 hours. After 48 hours you may not see much happening.
DAY 2:
Do nothing (you may start seeing bubbles on this day).
DAY 3:
You should start seeing bubbles around day 2, but if you don’t see a lot of action, don’t worry. On day 3, pour off any of the dark liquid (hooch.) Stir the starter. Remove 60 g, and discard the rest.
Mix together the removed starter, flour, and water, and return to a clean bowl or jar. Cover with a clean towel and let it sit in a warm spot for another 24 hours.
DAY 4+:
If the top “skin” is dried out, remove the skin and discard first, then repeat the process from day 3. It is helpful to mark the top of the starter on outside of the bowl or jar with a wet erase marker or rubber band so you can see how much the starter rises throughout the day.
Continue daily for 7 to 14 days. You will know your starter is ready to be used when it doubles in size within 4 hours and can pass a float test. (Place a teaspoon of starter in a cup of water. The starter should float if it’s ready to use.)
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.