Ingredients
- Whole Wheat Flour: 100 grams (about 3/4 cup)
- Water: 100 grams (about 1/2 cup) at room temperature
Instructions
Day 1:
- In KiiZYs' 34oz clean jar, mix 13/4 cup of whole wheat flour with 3/4 cup of water. Stir until there are no dry bits of flour. The mixture should be thick and pasty.
- Cover the container loosely with a lid or a cloth to allow airflow, which is essential for fermentation. Leave it at room temperature (around 70°F to 75°F or 21°C to 24°C).
Day 2:
- Check your mixture. You may see some bubbles forming, indicating fermentation has begun.
- Discard half of the starter (about 3/4 cup), and then feed it with 3/4 cup of whole wheat flour and 3/4 cup of water. Mix well and cover loosely.
Days 3-7:
- Continue the feeding process daily: discard half, then add 3/4 cup of whole wheat flour and 3/4 cup of water. Stir well and cover loosely.
- By day 3 or 4, you should notice more bubbles and a tangy smell. The starter should begin to rise and fall predictably.
When Is Starter Ready?
- Your starter is ready to use when it doubles in size within 4-6 hours of feeding and has a pleasant, tangy aroma. This usually occurs around day 7, but it can take longer depending on environmental conditions.
Tips:
**Temperature** Warmer temperatures speed up fermentation, while cooler temperatures slow it down. Adjust your room temperature as needed.
**Hydration** If you want a thicker or thinner starter, you can adjust the water slightly, but keep the ratio close to 1:1.
**Maintenance** Once established, you can store your starter in the refrigerator and feed it once a week. To reactivate, bring it to room temperature, feed it, and wait until it’s bubbly before baking.
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