Sourdough Starter

Author: Chef Amy Sins

Description

This recipe was shared by Chef Geoff Blount of the International Culinary Institute of Myrtle Beach. It is the perfect way to start your sourdough baking adventure.

Ingredients

Scale

RYE FLOUR 4.25 OZ.

WATER 6 OZ.

DAY 2

BREAD FLOUR 4.5 OZ

WATER 4 OZ.

DAY 3

BREAD FLOUR 4.5 OZ.

WATER 4 OZ.

DAY 4

BREAD FLOUR 4.5 OZ.

PINEAPPLE JUICE 4 OZ.

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Instructions

Follow the daily ingredient additions noted above. Weighing the ingredients makes a difference and you will have a better outcome.

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