Simple Sourdough Starter:
I use 1/2 cup of spelt or rye flour and 1/3 cup filtered water mixed well in a glass jar. Store in a warm place and feed every 12 hours. After about a week of doing this routine, you can feed it every 24 hours. You can store it in the refrigerator up to a week before feeding again.
You should always start out with a healthy starter that is live, active, and with freshly ground grain anytime you bake. You will know it is active by the bubbling happening inside your jar. It’s important to remember that your starter needs to be at least a month old before you try making a loaf of bread or any other baked good that needs a good rise. The older the starter, the better your rise will be. It takes a bit to get used to. Messing up is part of the process so enjoy it.
Enjoy many different recipes made with a starter like my blackberry-peach cobbler, chicken dumplings (with video) cinnamon rolls, spelt bread, or sourdough doughnuts. Get creative with your hands, get your kids in the kitchen with you, and bring a little comfort to the home!
Natalie