Then, mix in the flour.
Cover the bowl loosely and allow the mixture to sit overnight at room temperature. Then put the container, still loosely covered, into the refrigerator. Feed the starter each week by pulling out 1/2 cup of the sourdough and adding 1/2 cup flour and 1/2 cup water. When you used your start, be sure to replace the amount you took out with an equal amount of flour and water. For example, if your recipe calls for 1 1/2 cup of the sourdough start, replace that amount with 1 1/2 cups of flour and 1 1/2 cups of water. After feeding the start, leave it sitting at room temperature overnight before returning it to the fridge. Also be sure to remove your sourdough start from the refrigerator a few hours before using it so that it can be closer to room temperature for your use.
- 2 c water
- 2 c flour
- 1 tsp yeast
- Add yeast and water to a large bowl and let sit for ~10 minutes, allowing yeast to dissolve.
- Mix in flour, cover the bowl loosely, and allow the mixture to sit overnight on a table or countertop at room temperature.
- Transfer the bowl, still loosely covered, to a refrigerator and refrigerate until use.
- Feed each week by pulling out ½ cup of the sourdough then adding ½ cup flour and ½cup water.