Mother Starter

Step 1: Combine all ingredients in a bowl and mix until the ingredients form a rough, slightly sticky ball. Add more flour or water to obtain this consistency.

Step 2: Transfer the starter to a lightly floured work surface and knead for two minutes; until the starter is fairly smooth and all of the ingredients are evenly distributed. Place the starter in a clean, lightly oiled non-reactive container large enough to contain the starter when it doubles.

Step 3: Cover loosely with plastic wrap or a lid (do not tighten the lid as the carbon dioxide gas will need to escape). Leave at room temperature for 4 to 8 hours, or until doubled in size.

Step 4: Once the starter has doubled, degas it by kneading for a few second, then form back into a ball, place in oiled container and cover tighly, and refrigerate. After a few hours in the refrigerate, vent any carbon dioxide by briefly opening the container. The starter is now ready to use and will be good for up to 5 days. After 5 days the starter will become dormant and will need to refreshed before used.

Step 5: Refreshing Mother Starter: Over a period of time (weeks) the starter will break down and eventually become the consistency of potato soup, grayish in color and takes on a boozy smell. It's still good, just needs to be refreshed. The starter can be rebuilt with as little as 1 ounce of starter. To rebuild use 1 ounce of starter to 3 ounces of bread flour and 2 to 2.5 ounces of bottled water, following the directions above.