I’ll keep is simple and just run through the recipe. I’m happy to answer questions if you have them.
100g plain flour (I use organic flour)
100g water (tepid)
- Weigh ingredients and place in a glass container. Make sure the water is tepid. If it is too hot you will cook the yeasts in the flour and have to start again.
- Mix ingredients with a fork until all lumps are gone.
- Cover the container (either with a lid or cling wrap) and place somewhere warm, not hot. I’ve hear of some people putting theirs on top of the fridge. I put mine on top of a cabinet in the living room.
Look: At this point the mix will be slightly runny. If it isn’t, it means the flour was on the dry side. Don’t worry, it will still work fine. The first starter I made was quite dry and more cohesive than the starter in the photos. This changed as I fed it.
Feel: Depending on how wet your mix is, the starter will feel like a smooth paste to a slightly sticky paste.
Smell: It will smell like home-made clag.