Video: this is how you make a sourdough starter

Day 1: Put 50 grams of flour in the glass jar and stir in 50 grams of lukewarm water (about 30 degrees). Set aside this “starter mixture” at room temperature with the lid on the jar at an angle (do not close it).
Day 2: Stir 50 grams of flour and 50 ml of lukewarm water through the starter mixture. Put this away at room temperature with the lid on the jar at an angle (do not close).
Day 3: You will probably see that there are bubbles in the dough and the mixture will smell a bit more sour. *Remove 100 grams of the mixture from the jar and throw it away (put the jar on a scale and remove until the scale shows 100 grams less). Stir 50 grams of flour and 50 ml of lukewarm water into the rest of the starter mixture in the pot. Put this away at room temperature with the lid on the jar at an angle (do not close).
Day 4 to 8/10:
Repeat daily from *. You will notice that at first it seems as if your starter is not doing anything at all on day 3 or 4. But have patience and keep going. Eventually, the starter will form so much gas that it doubles in volume. Then your sourdough starter is ready. To know if your starter has enough rice in the pot, you can put a rubber band on the level of the starter from day 2 after mixing. This way you can see very well when your starter is ready.

From the day your starter has doubled in volume, you can bake sourdough bread with the starter. Use part of the starter for this. You can feed the rest according to the above schedule with 50 grams of flour and 50 ml of lukewarm water per day. If you keep the starter in the fridge, you can reduce the feeding to once every 3 days. This is useful, for example, if you want to bake a sourdough bread less frequently. You can go on with this endlessly. Some people have starters that are years old. The starter mixture can survive in the refrigerator for up to 1 month without feeding. If you want to start using the starter again, feed the starter according to the schedule and keep it out of the refrigerator.

Tips:

Starter not rice?

• You’re still too early in the process: just keep going
• The relationship is not right. You leave too much starter in the jar, throw away 100 grams every day.
• Your starter is too cold

Is there a layer of water on the starter?

• The starter is too hot (room temperature: 19-20 degrees is ideal)

This is a recipe from www.puurGezond.nl