1cupall-purpose flouror ½ cup all-purpose flour & ½ cup whole wheat flour
1leaforganic red cabbage or 5 organic red grapes (optional)
In a glass, plastic or ceramic bowl stir together flour and water. Cover loosely and leave at room temperature. If you want to give a boost to the fermentation process, add a leaf of cabbage or grapes. Their naturally occurring microbes can speed up starter development.
Every day for a week, feed the starter by stirring into the mixture ¼ cup flour and ⅛-¼ cup water. After a couple of days, you should notice bubbles forming on the surface of the batter. In warmer climates, you might need to feed the starter in the morning and evenings to keep the bubbles developing.
Every few days, reserve 1 cup of starter and discard the rest before feeding. This will keep the wild yeasts and bacteria happily growing.
After 7- 10 days the mixture will thicken and take on a yeasty aroma. At this point the starter should double in volume after a feeding, which is the sign of happy yeasts and bacteria!
To test if the starter is ready to use, drop a spoon full of starter in a bowl of water…if it floats, it’s ready to use.