Lazy Sourdough Starter

 

1½ C. (340 grams to be exact) warm water

1 (¼-ounce) packet instant or active dry yeast (2¼ tsp.)

1 C. (120 grams) all-purpose flour

¼ C. (28 grams) whole wheat flour

 

Grab a small bowl and add 1½ C. (340 grams to be exact) warm water (a little warmer than body temperature, 100° to 110°F) and 1 (¼-ounce) packet instant or active dry yeast (2¼ tsp.). Do not stir. Let sit for 10 minutes in a warm place until it’s frothy. Add 1 C. (120 grams) all-purpose flour and ¼ C. (28 grams) whole wheat flour and mix well with a whisk or fork. Make sure there’s no lumps or dry pockets of flour. Move the mixture over to a small, clean bowl, cover with a kitchen towel, and let sit for 24 hours in a warm place. After 1 day it should be very bubbly and have a slight sour smell, which means it’s ready to use. Now it’s time to get baking. (Once it’s made, I use it all up, and just make a fresh batch next time I want to bake. You could probably keep it going with regular feedings, if you wanted.)