This video from Ben Starr shows the lazy way to make sourdough. If you haven't tried it give it a good and let us know your results.

Creating your Starter

A few things to note, you want to use a scale because we are going to combine equal amounts (in weight) of flour and water.

To speed up the process we recommend doing two feedings per day about 12 hours apart. It doesn't have to be exactly 12 hours but keep it close.

Temperature plays a big part in the speed at which the fermentation process happens. The warmer it is the faster things ferment. The ideal temp is around 75F. If you just can't find an area that is that warm, place your starter in an oven with the light on for a few hours. That will give it the boost needed to kick off the fermentation.

Feeding Schedule

Day 1

First Feeding: Combine 30g of The Farmers Storehouse Starter flour with 30g of non-chlorinated water. ** IMPORTANT ** make sure your water is NOT chlorinated. Spring water is the best, Distilled next best and RO last.
Mix the flour and water together in your jar (quart size will give you enough room). You want to have a thicker consistency kind of like pancake mix.

Second Feeding: Combine 30g of The Farmers Storehouse Starter flour with 30g of non-chlorinated water.

Day 2

Before starting to feed for the day, discard half the amount you have in your jar. NOTE: Do NOT put this down your drain. Even if you wash it with much water you can still develop a thin film over your pipes that eventually will lead to a clogged pipe. Add it to your compose, feed it to your animals, or throw it in the trash.

First Feeding: Combine 30g of The Farmers Storehouse Starter flour with 30g of non-chlorinated water.

Second Feeding: Combine 30g of The Farmers Storehouse Starter flour with 30g of non-chlorinated water.

Days 3 - 7

Repeat the instructions from day 2.

After 7 days if your starter is doubling every 4ish hours it is deemed healthy enough to break bread with. If it isn't doubling in 4ish hours then keep feeding daily until it does.