Good grief, just use whole wheat and or fine rye flour and water in equal parts by weight. This is what scares most SD bakers away: Thinking they have to use a half bag of flour then throwing half of it away daily. All that's needed to build and maintain a starter is half a cup at most. Go to Sunrise Flour Mill site and follow their starter method. In a nutshell: 2 T flour & 2 T water. Cover, set in a warm place and wait. Next day repeat. Within 3-days, you'll see bubbles. Day 3, add 2x the flour and 4x the water. Cover. Day 4, discard half and repeat day 3 feeding (refreshment).
I maintain 50 to 100 grams of mature mother starter. Two days ahead of bake day, remove half, and feed it every 12 hours and on the last feeding make the amount called for in my recipe. Feed the mother starter and put it back in the fridge to sleep. Feed it once a week if not baking often. BTW, use grams when measuring your flour and water - you'll get more constant results.
Sites to research, The Pantry Mama, True Sourdough and The Perfect Loaf. Just sayin'...
Good grief, just use whole wheat and or fine rye flour and water in equal parts by weight. This is what scares most SD bakers away: Thinking they have to use a half bag of flour then throwing half of it away daily. All that's needed to build and maintain a starter is half a cup at most. Go to Sunrise Flour Mill site and follow their starter method. In a nutshell: 2 T flour & 2 T water. Cover, set in a warm place and wait. Next day repeat. Within 3-days, you'll see bubbles. Day 3, add 2x the flour and 4x the water. Cover. Day 4, discard half and repeat day 3 feeding (refreshment).
I maintain 50 to 100 grams of mature mother starter. Two days ahead of bake day, remove half, and feed it every 12 hours and on the last feeding make the amount called for in my recipe. Feed the mother starter and put it back in the fridge to sleep. Feed it once a week if not baking often. BTW, use grams when measuring your flour and water - you'll get more constant results.
Sites to research, The Pantry Mama, True Sourdough and The Perfect Loaf. Just sayin'...