STARTER CARE

*FLOUR: STONE GROUND WHOLE WHEAT.

*VISCOSITY: THICK LIKE COOKIE DOUGH BATTER

*WATER: FRESH WELL @  60-70°

*RECOMMEND "PINT" SIZE WIDE MOUTH JAR.

*STIR WITH WOODEN SPOON

*CLEAN WITH HOT WATER NOT SOAP. 

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FEEDING: 

WHEN YOUR STARTER IS "READY" YOU WILL NEED TO CHOOSE TO: 

• FEED EVERY 12 HOURS : UNTIL YOU'VE REACHED THE NECESSARY AMOUNT OF STARTER FOR YOUR RECIPE. (BE SURE TO MAKE A  LITTLE MORE THAN YOU NEED, TO SAVE A SMIDGE TO STORE IN THE FRIDGE FOR THE NEXT BAKE: SEE BELOW) & TRY TO MAINTAIN EQUAL PARTS WATER & FLOUR AT FEEDINGS. IN A RATIO TO HOW MUCH STARTER YOU HAVE. EXAMPLE: IF YOU HAVE ONE TABLESPOON OF STARTER FEED ONE TABLESPOON WATER AND ONE TABLESPOON FLOUR. THIS IS CALLED A 1:1:1 RATIO. (MAYBE SLIGHTLY MORE FLOUR FOR THAT "COOKIE DOUGH" CONSISTENCY) 

OR

• FEED ONCE A WEEK: AND STORE IN THE FRIDGE. RIGHT BEFORE STORAGE FEED 1:5:5 RATIO. EXAMPLE IF YOU HAVE ONE TABLESPOON OF STARTER FEED FIVE TABLESPOONS WATER AND. FIVE TABLESPOONS FLOUR. (AGAIN MAYBE MORE FLOUR TO THAT COOKIE DOUGH CONSISTENCY.) THIS GIVES YOUR STARTER ENOUGH FOOD TO SLOWLY WORK THROUGH WHILE ITS IN THE FRIDGE. (REPEAT THIS ONCE A WEEK, CHECKOUT SOME AWESOME DISCARD RECIPES HERE.) 

OR

•SPREAD YOUR STARTER ON A PAN TO DRY IN THE AIR AND YOUR BACK WHERE YOU STARTED. IF ALL ELSE FAILS, COME GRAB SOME LOAVES FROM ME!