Sourdough strater from scratch|Use less flour|Not wasting much!

Ingredients
Flour
Filtered water
**Note: To create a healthy sourdough starter, you'll need to follow this
Use filtered water and lukewarm. If you use tap water, make sure to boil first.
Cleaned hands
Sanitized equipment
Use the same equipment and only use for starter
Temperature is very important too. Not cold and not too warm! Anything between 22°C-26°C is great.
During the creation process, sometimes you can find some liquid on top or in the middle of the starter. This liquid is called "hooch". It's normal if it happens. You can remove or stir in, and feed as normal.
A healthy and well-fed sourdough starter should has a pleasant slightly sour smell, bubbly and slightly foamy.
I personally like to use the bread flour for my basic sourdough and wholewheat for my whole wheat sourdough. I also like to waste as little as possible. So I would feed 30g+30g+30g and leave in the fridge until the the next use/feedings.
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#sourdough #sourdoughstarter #starterrecipe #sourdoughrecipe

[@joannefan5324]

Really good advice,thank you!

[@jacquelineolsen65]

Beautiful bread!

[@Pin-kitchen]

Thank you !

[@pokuaokra]

Your breads turn out beautiful all the time… the crumbs are to die for.. I’ve been baking sourdough bread for some time and never ventured to try whole wheat until I saw how yours turned out..I tried and got good results for a first attempt… I’m hoping to perfect it as variables affect baking….

[@Pin-kitchen]

Hello. I'm so glad to hear you've tried my recipe and got good results. Thank you 🙏🏻

[@hobbyless4089]

Does anyone know why the feeding ratio changes from 1:1:1 (starter:flour:water) for days 1-7 to 1:5:5 for days 8 and beyond?

[@patticarey9016]

What kind of whole wheat flour do you use? Brand name?

[@Pin-kitchen]

Hello, I used an Italian bran called Caputo(both, bread flour and wholewheat)