It can take between one and two weeks for a new sourdough starter to become strong enough to use in a recipe. Luckily, the actual process of making one is pretty easy.
I like to start by mixing ¼ cup warm water and ½ cup whole-wheat flour in a large jar. Cover the mix with plastic wrap and let it rest for one day in an environment between 70 and 75 degrees Fahrenheit.
On day two, uncover and stir your mix. Cover it for another day.
On day three, discard half of the contents of your jar. Then, “feed” the starter by adding ½ cup of all-purpose flour and ¼ cup of water back and mixing it together.
Cover the mixture, and let it rest for another day.
Repeat this every day until your starter has essentially doubled in size from day one. You can measure this by placing a rubber band around the starter’s initial level.
You’ll know it’s strong if it’s fluffy and full of bubbles with a nice scent.
Source:
www.businessinsider.com
