Make this Sourdough Starter Recipe with yogurt whey. After 4-7 days, it should be bubbly and strong enough to bake a loaf of sourdough bread or add to almost any bread recipe you want.
DAY ONE: Add 40 gr of water, 40 gr of yogurt whey, and 60 gr of unbleached all-purpose flour to a small bowl or a one-pint measuring cup.
Stir together well with a plastic spatula, ensuring all flour is moistened.
Transfer the mixture to a clean glass pint jar or a small ceramic bowl. Cover loosely. Set aside in a warm place. The optimum temperature is 78-80˚F (25-26˚C). If it's colder, it will take longer for the starter to get going. Much warmer, and the yogurt bacteria could die or at least, take a siesta.
DAY TWO: Hopefully, you will see bubbles. Even if you don't, stir the starter, remove half of it and throw it away. Stir in 40 gr of water + 40 gr of AP flour + a pinch of rye, and a pinch of WW flour. Cover and let sit in a warm place for 24 hours.
DAY THREE: Repeat Day Two. Note: If you still aren't seeing bubbles, move your jar to a warmer location.
DAY FOUR: Discard 75% of the starter. Add 25 gr of water and 25 gr of AP flour + a pinch of rye, and a pinch of WW flour. Stir and Cover. Do this in the morning and evening.
DAY FIVE: Repeat day four.
DAY SIX: Repeat day five.
DAY SEVEN and after: If your starter doubles in 4-5 hours, start making bread. If not repeat day 4 until it does.
Maintenance: Continue twice daily feedings until the starter doubles in 4-5 hours, then switch to once a day. When you need a break, place the starter in the fridge. Refresh at least once a week when storing it in the fridge. When you are ready to make bread again, remove it from the fridge, and repeat day 4 for 1-2 days to get your starter back up to speed.
Notes
The nutritional information is based strictly on the ingredients used the first day of establishing this starter.