ingredients:
First feeding:
- 25g dried sourdough starter
- 1/2 cup lukewarm water
- 1/2 cup all-purpose flour
Second and third feeding:
- 1/4 cup lukewarm water
- 1/4 cup all-purpose flour
**** The ingredients will be listed again @ below ****
-------------------------------------------------------------
First feeding:
- 25g dried sourdough starter
- 1/2 cup lukewarm water
- 1/2 cup all-purpose flour
2. Feed it with 1/4 cup flour and 1/2 cup water.
3. Place it @ oven with the light on. Even without ever turning on the heat, it holds a constant temperature between 85°F and 90°F. It can be kept out at room temperature but the whole process will take longer.
4. Let it rest until it bubbles. May take 24 to 48 hrs or longer.
Second and third feeding:
- 1/4 cup lukewarm water
- 1/4 cup all-purpose flour
5. Feed the starter with 1/4 cup of lukewarm water, and 1/4 cup of flour. Cover, and put back in its warm spot. Until more bubbles bubbling. Around 12 hrs.
11. And again.
12. After 12 hrs, the starter back to normal to use.
