This is for a thim wheat flour start- equal weights of flour and water (not equal measurements)
*Wheat flour tastes better with more hydration (1:1 ratio) and fed twice a week. (White flour can be thicker and fed once a week)
Day 1- Mix 2 T. water (85*- preferrably distilled) or pineapple juice and 3T wheat flour
Stir well in a quart jar, scrape sides, cover, and leave on counter
(cover with coffee paper+elastic or parchment paper)
Day 2- 24 hrs later- Add 2 T. water (85*) + 3 T. wheat flour
Stir well in a quart jar, scrape sides, cover, and leave on counter
Day 3- 24 hrs later- Add 2 T. water (85*) + 3 T. wheat flour , stir, scrape, leave on counter
Day 4- 24 hrs later- Add 2 T. water (85*) + 3 T. wheat flour stir, scrape, leave on counter
Day 5- 24 hrs later- Your yeast should be alive and showing bubbles by or after today's feeding.
You should now have 3/4 c. natural yeast start in your jar.
Add 1/2 c. water (85*) + 3/4 c. wheat flour , stir, scrape, leave on counter.
It should rise and fall today.
Day 6- 24 hrs later- Take out 1/2 c. start. Reserve it and discard the rest.
Put the 1/2 c. start into the jar and add 1/2 c. +2T water (85*) + 1/2 c. wheat flour , stir, scrape, and leave on counter (we are now changing it from a thick start to a thin start, so it won't rise and fall anymore)
Day 7- (The water should be separated on the top and the wheat should be bubbly) Drain off the water on the top and add 1c. water (85*) + 1 c. wheat flour, stir, scrape, and leave on counter if you want to use the next day or put in fridge if you want to use later in the week.
*Drain off water on top when ready to bake (for better flavor). Feed remaining start daily if left on the counter, Every 3-4 days if left in the fridge (2x/week for wheat flour 1x/week for white). Feed the amount of remaining start +same amount of water and flour.
