The measurements used were based on the original wheat starter being 50% flour by weight, with a protein level of 12.6%. It depends on if you are trying to catch a wild starter, or just feeding an existing starter. The cultures for starter come from an as yet undetermined combination of the grain, the environment, and the hands of the baker. For example, switching a starter from buckwheat to rice is about as efficient at just starting a rice starter from scratch. And trust me, you will use those measurements a lot with all the ‘feeding’, going on! A sourdough starter will keep indefinitely in the fridge as long as it’s fed. However, you should make your sourdough starter with the type of flour you prefer to bake with. How to Make a Sourdough Starter. These are the only measurements you will need to remember throughout this entire process of creating your sourdough starter. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity. And begin by learning how to make your own sourdough starter. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. If you don't discard anything, your starter will grow exponentially in size and it won't take long before you need to have flour delivered by a truck to feed the starter you're building in a swimming pool. To establish the oat sourdough, we started with 20g of a flour based sourdough, fed the previous day. Not many things can go wrong with sourdough starters. To make a gluten-free sourdough starter, we have found it is best to simply use brown rice flour or buckwheat flour. We used brown rice for this tutorial. Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers’ kitchens. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Treat it like a household plant that needs regular care. Remember these amounts: 1/2 cup flour and 1/4-1/3 cup water. For my sins I am addicted to Italian baking blogs and they all say that true Neapolitan pizza (pizza verace) is made with a mix of tipo 00 & tipo 0 (higher gluten bread flour). The starter was then fermented overnight. And how do you start? If you’re not sure if the starter is still alive, then it is sometimes safer to make a new sourdough starter from scratch. The flavor of buckwheat flour is definitely more pronounced than mild brown rice. Or, you can do half and half if you wish! Have you ever wondered how to make your own sourdough starter? Troubleshooting . To this 20g starter, 90g of oats and 190g of water was added. Start in your own home kitchen. Another option is white rice flour. Hi Jesse, I am by no means a pizza expert- but we love pizza, I grew up in Italy & make soudough pizza very regularly. Each flour develops its own unique sourdough starter, and they do best being consistently fed the same type of flour. 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