Green Tips Start a Sourdough Starter and Keep It Alive! Free Workshop – GWC Mag gwcmagMarch 4, 2024071 views All you need to start and nurture a lively sourdough starter culture are flour, water, time and a bit of know-how. In this Zoom class, I’ll show you how to start a starter culture—and how to keep it alive. Bring your questions and I’ll answer them after the demo. Class takes place on Thursday, April 25th, 4pm PT/7pm ET REGISTER Sourdough Starter Workshop Materials Tools Kitchen scale OR measuring cups and spoons A large jar for storing flour (4-cup size or larger) Small glass jar that holds 1 ½ to 2 cups or another container to store your starter in, preferably something wide-mouth and shallow Fork for mixing Scraping spatula (nice to have but not necessary) A towel to wipe your hands Ingredients ½ cup unbleached all-purpose flour ½ cup whole wheat flour or rye flour ½ cup tap water Notes on ingredients If you don’t have the above types of flours, just bring whatever flour you have. You can make a gluten-free starter following the same method I will demonstrate in class. Teff and buckwheat work well. Brown rice flour, sorghum or a combination of flours should also work well. Filter your tap water if you prefer. If your water contains high levels of chlorine, the day before class, fill a container with water and cover it securely with a cloth to prevent impurities from falling in. Some of the chlorine will evaporate. Bookmark these links to refer to after class REGISTER Check out my award-winning cookbook! Learn more here. US Cover Related