Ingredients
- a quart-sized Mason jar
- 1/2 cup teff, sorghum, or buckwheat flour (62 g)
- scant 1/2 cup water (118 mL)
Directions
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Days 1 Through 3
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Combine flour and water in the quart-sized Mason jar. Mix vigorously to incorporate air. Cover with a clean cloth, paper towel, or coffee filter and secure with a rubber band or canning ring.
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Leave at room temperature (65 to 85 degrees Fahrenheit) for 12 hours.
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Repeat feedings with 1/2 cup flour and scant 1/2 cup water every 12 hours. During this time, tiny bubbles may form. The starter may start to smell funky or pleasantly sour. Either is fine — forge ahead!
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By the 3rd day, you may see more yeast activity, like bubbles and noticeably more starter with a few hours after a feeding.
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Days 4 Through 7
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Continue to feed every 12 hours. Discard 1/2 of the starter before every feeding.
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You should see more yeast activity. The starter may double in volume by 4 to 8 hours after a feeding. In addition to its sour aroma, it should smell slightly yeasty. That’s the microorganisms finding a balance between yeast and bacteria. We want to continue yeast growth by feeding it on a daily basis.
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If the starter grows colored molds on top or smells like rotten vegetables, throw it out and start over. This is rare, but you’ll know it when you see it!
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Around day 6 or 7, look for an active, bubbly, doubling sourdough starter with a pleasant sour aroma. At this point, bake with it and feed it again. Then either keep up the maintenance feedings, or stick it in the fridge for up to 1 week, or freeze it for later use.