This is the base of one of the best home-made bread recipes (for slicing loaves). Some say that if you are having trouble digesting bread, the problem may not be in the gluten but in the yeast. Using a sourdough starter instead of yeast may solve the problem!

When making your starter use equal parts flour and water (about 1/3c of each). Put mixture on counter for 48 hours. You should see bubbling.

After 48 hours dump out almost all of it and feed it 250 g water/250 g flour two times every day for 2 or 3 weeks. You can use pineapple juice in place of water as well as grape water (the water used to wash organic grapes) or the water in which your vegetables boiled.

 

Feeding Starter

To original starter add:
250 g water
250 g flour
(you can add this to just a used starter jar with a little bit of starter in it)

Add water and swish it around the jar to get starter off sides then add flour. Mix well with a fork taking care to scrape the sides. Put it on your counter, leaving lid off until glob doubles in size and looks bubbly. Use right away or put in fridge. Sharine makes her starter the night before and uses it the next day.

You want to bake your bread when the starter is at it’s peak – once it doubles in size.