Part 1: Small-Batch Starter (in Grams)

• This guide provides instructions to cultivate a smaller, more manageable sourdough starter using active dry yeast. The initial mix will be approximately 200 grams.
• Yields: Approximately 200 grams of starter
• Prep time: 5 minutes per day
• Ingredients & Equipment:
  • 100g all-purpose flour
  • 3g (about ½ to ¾ teaspoon) active dry yeast
  • 100g lukewarm water (approximately 38-43°C)
  • A medium glass jar (at least 500 ml)
  • A clean cloth or loose-fitting lid
• Day 1: The Initial Mix
  1. In your glass jar, combine the 100g of all-purpose flour and the 3g of active dry yeast.
  2. Add the 100g of lukewarm water and mix with a spoon or spatula until no dry flour remains and the mixture is smooth.
  3. Cover the jar loosely with a cloth or by placing the lid on top without securing it.
  4. Place the jar in a consistently warm spot, ideally between 24-27°C.
  5. Let it rest for 24 hours.
• Days 2-5: Establishing the Culture
  1. Stir the mixture once or twice a day. You will notice it becoming bubbly and developing a sour, yeasty aroma.
  2. If a layer of liquid ("hooch") forms on top, simply stir it back into the starter.
  3. By day 4 or 5, your starter should be very active with plenty of bubbles.
• Is it Ready?
  • Your starter is ready for maintenance when it is consistently bubbly and has a distinct tangy smell. If you see any pink, orange, or green discoloration, discard it and start over.

Part 2: Maintaining Your Small-Batch Starter

• Once your starter is active, regular feedings are required. A kitchen scale is essential for accuracy.
• Option 1: Room Temperature Maintenance (for frequent bakers)
  • Feeding Schedule: Feed once every 12 to 24 hours.
  • Feeding Process:
    1. Discard: Keep a small amount of your starter, for example, 25g. Discard the rest.
    2. Feed: Add 25g of all-purpose flour and 25g of lukewarm water to the starter remaining in the jar. This is a standard 1:1:1 ratio (starter:flour:water).
    3. Mix: Stir until smooth. Your starter will now weigh 75g.
    4. Rest: Cover loosely and leave it at room temperature.
• Option 2: Refrigerator Maintenance (for less frequent bakers)
  • Feeding Schedule: Feed once a week.
  • Feeding Process:
    1. Take your starter out of the refrigerator.
    2. Follow the same "Discard" and "Feed" steps as above (keep 25g, feed with 25g flour and 25g water).
    3. Let the fed starter sit at room temperature for 2-4 hours to become active before returning it to the refrigerator with a secure lid.
  • Preparing a Refrigerated Starter for Baking:
    1. The day before baking, take the starter out of the refrigerator and feed it.
    2. Let it sit at room temperature. It may need a second feeding 8-12 hours later to become fully bubbly and active enough for your recipe. Your starter is ready to use when it has at least doubled in volume and is full of bubbles.