Follow this step by step instructional video, and find out how to make a sourdough starter WITHOUT discarding as you make it. Of course, if you would like to make more and have the discard available earlier, feel free to double, or triple the recipe:

Day 1: 1Tbs whole wheat flour + 1/2 Tbs non-chlorinated water
Day 2: 1 Tbs unbleached AP flour + 1/2 Tbs non-chlorinated water
Day 3: 2 Tbs unbleached AP flour + 1 Tbs non-chlorinated water
Day 4: 1/4 c unbleached AP flour + 2 TBS non-chlorinated water
Day 5: 1/2 c unbleached AP flour + 1/4 c non-chlorinated water
Day 6: 1 c unbleached AP flour + 1/2 c non-chlorinated water

Tips:
*Water measurements are a guideline. If your starter seems a bit dry, add just a little more water.
*Sourdough grows best in warm places.
*If your starter seems a bit slow and not growing as well as you would like, then remove a little of the AP flour, and replace it with whole wheat flour.
*7 days should be sufficient to achieve mature sourdough starter, but extending the time will improve its efficiency and maturity.

Azure Standard link:

свернуть