Natural Sour Wheat Starter Recipes

Steps:

• In a small bowl, mix the orange juice with the whole wheat flour. Transfer to a 2-quart plastic container, and set aside, covered, for 12 to 24 hours. A few bubbles will begin to form on the surface.
• Add 1 cup all-purpose or bread flour and 1 cup water that is 75 degrees; stir well. Cover, and set aside 12 hours at room temperature. It should become fairly bubbly.
• Measure the mixture, and discard half. Add 1/2 cup more flour and 1/4 cup 75-degree water. Cover, and let stand for another 12 hours, or until the surface is bubbly. Transfer to a larger container, and repeat the feedings twice more: 1/2 cup flour and 1/4 cup water every 12 hours.
• Then discard 1/3 of the mixture and add another 1/2 cup flour and 1/4 cup water. Allow to ferment another 12 to 24 hours. The starter is ready to use.

Steps:

• In a small bowl, combine the orange juice and whole wheat flour. Stir to blend well. The mixture will be a soft, sticky dough.
• Scrape into a large plastic container of about 2 qt capacity. Let it stand, covered, for 12 to 24 hours. Bubbles will begin to form visibly on the surface of the dough.
• Uncover the starter and add 1 cup of the all-purpose flour and 1 cup of water. Stir to combine. Cover, then let stand at room temperature, 70 deg F to 72 deg F, for about 12 hours or until bubbles form on the surface.
• Uncover and discard half the mixture or give to a friend. Add 1/2 cup of all-purpose flour and 1/2 cup of water. Cover, then let stand at room temperature, as above, for about 12 hours, or until bubbles form on the surface of the starter. Transfer to a larger container, if necessary.
• Feel the starter two more times, adding 1/2 cup all-purpose flour and 1/4 cup water with each feeding, and allowing the starter to ferment for 12 hours at room temperature between feedings.
• Discard 1/3 of the mixture and feed one more time with 1/2 cup all-purpose flour and 1/4 cup water. After12 to 24 hours, the starter is ready to use.
• Store the starter in the refrigerator. Feed it every four to five days with 1/2 cup flour and 1/4 cup water. If you like, at every fifth feeding, discard 1/2 cup of the starter and feed with whole wheat flour instead.
• Maintain by feeding at least once a week, removing it from the refrigerator and adding 1/2 cup water and 1 cup of all-purpose flour (I would be discarding half of it or so, as if you do not bake enough, you will have a gallon of starter before you know it).
• Let it sit at room temperature for 2 to 4 hours before using.