the ratio of a starter is 2 parts flour to 1 part water (filtered or bottled water - NO CHLORINE. It will kill or degrade your yeast.)...
One more thing - as your starter matures (ages) it will grow stronger and develop a flavor all its own - one that can be really, really good and unique just to you and your area.
I'm strictly pancakes. I've had my starter for at least 2 years. Never added anything but flour and tap water. Do you add only filtered/bottled water forever?
Also, I'm not that impressed with the taste of my sourdough starter. Seems a little strong, so I usually put 1/2 c flour with 1 1/2 c starter in my pancakes to make it a little milder. Is there any standard feeding formula I should be using to enhance the flavor of my starter?
Hi everyone, I have a question on sour dough starters?
Would this work for a very basic sour dough starter, 1 cup water, 1 cup flour, 1 tablespoon salt, 1 tablespoon of suger, 1 packet dry yeast to jump start it?