요즘 밀가루와 이스트 구하기가 힘들지요. 최소한의 밀가루로 사워도우 스타터를 만들어 보았습니다.

• 1 tablespoon water + 1 tablespoon flour(all-purpose)

• Stir everything together and cover loosely
• Let sit for 20~24 hours

• You might see a bit of bubbling or no activity. You are fine either way :)

• 1 tablespoon flour + 2 teaspoon water
• Mix the starter and cover loosely
• Let sit for 20~24 hours

• You'll likely see some activity - bubbling and some evidence of expansion
• Add 2 tablespoon flour + 1  1/2 tablespoon water to the starter
• Mix well, cover loosely and let sit for 20~24 hours

• We are almost there
• You will see more activity - bubbling, fruity aroma, expanding
• It is time to move 

• Clean glass jar works fine for this
• Weigh your bottle and write it down
• Feed it with approximately equal weights of starter, flour and water
• You will have about 50~55g starter
• 55g starter + 55g flour + 50g water

• Mark with a rubber band and let this rest for about 20~24 hours

• Your sourdough starter should have almost doubled in size
• You will have about 155g sourdough starter

• It looks so healty

• You have about 155g sourdough starter
• Discard 30g of sourdough starter and feed it with 125g of flour, 118g of water

• Now, you have healthy sourdough starter

• Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week. Or at least twice a month.
• I will store this starter in the refrigerator and will make sourdough walnut bread tomorrow morning.

Is your sourdough starter not active yet even after 10 days? 

(사워도우 스타터가 죽은것 같나요?)