![]() ![]() If you only have whole wheat flour, you can use that, just know that you may need to feed more often because it gets funky more quickly. If you only have all-purpose flour, you can use that. Sometimes, a while after feeding or being in the refrigerator, the starter will develop a dark, clear liquid on top. Mold: If you see any fuzzy moldy spots on your starter that are black, red, or blue, unless it is very easy to scrape them off the top, unfortunately you need to start over.If you want a more sour taste, use the starter 6–12 hours after feeding, when it will be more mature and smell a bit more vinegary and funky. After passing the float test, the starter is ready to use for baking! You may find you like to use your starter when it is young, only a few hours after feeding when it just passes the float test.Either wait longer if it has only been a few hours since feeding, or if it has been closer to 24 hours since feeding, discard and feed again. If it floats, it is gassy and alive and ready to make some bread! If not, don’t despair, it can take a while to get going. Use a clean spoon to take a scoop of the starter (be careful not to stir the starter and deflate the air bubbles that make it float) and carefully plop it in the water. To test the readiness of the starter, do a float test: Fill a cup with cool water.Once your starter is rising and falling regularly, it is in a good place. Eventually, a few hours after feeding, the starter will begin to grow, almost doubling in size, then deflate again. Days 3–15: Repeat the feeding process every day for 7–14 days.Cover and let sit in a warm spot for another 24 hours. ![]() Add 50 grams of bread flour and 50 grams of whole wheat flour and stir until there are no dry spots. Add another 100 grams warm water and stir to dissolve the remaining starter. Discard all but about 25 grams (2 tablespoons) of starter (see Note below on how to minimize waste!). Once the starter has gotten a bit bubbly and funky, it is time to discard and feed. ![]()
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