Sourdough

Capture Stage DAY 1 (hour 0) Into a tall container with a lid, measure 150g of filtered or distilled room temperature (68°-78°F or 20°-25°C) water and 100g of whole grain wheat flour. Stir. Place a lid on the container, loosely, and let sit at room temperature. DAY 2 (24 hours later) Remove/discard 1/2 of the … Read more