Day 2 of make your own sourdough starter . Time to feed equal parts flour and water by weight . You don’t actually need to weigh them you can mix until you have a thick pasty dough . Loosely cover set a warm place (77 F degrees ) for 24 hours . The addition of rye flour the first day gave it fermentation boost but it now we will feed it with white unbleached flour . Feel free to keep adding rye if you wish . It does add complexity of flavor .
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