I don't know if anyone remembers Randy, my first sour dough starter? But it's time to resurrect him seeing as I'm back home and baking.
So this is basically the development of day one and two. The recipe I use is as follows:
Day 1: Add 50g water and 50g flour, mix and keep in a jar (Not air Tight)
Day 2: Add 50g water and 50g flour, mix and keep in a jar (Not air Tight)
The non air tight part is very important as what a sour dough is, is actually a natural yeast. It takes the bacteria from the air and incorporates in in the flour/mixture water. That makes it a living organism and that is why you need to feed/refresh it daily or the starter/yeast will die. If you are into baking this is a must do technique. You can also age the starter until any age, most bakers work with starters between the age of 9-20 years.
This is the first day of water/flour mixture
This is what it looks like at day two, you can already see some bubbles forming, this is an indication of yeast forming.
Refresh/feed the starter by adding 50g flour.
Then adding 50g water and mix. Remember to put in a non airtight jar!!! Until Tomorrow!!