- ripe starter 1 tbsp
- water [110 125] gr cool to room temperature
- 50/50 flour mix [110 125] gr
“Dissolve” the ripe starter into water. The amount doesn’t really matter. You’ll need more than 200 gr for the next step. But it’s helpful to make at least 220 gr. Feed the rest or continue your starter with it.
Add the 50/50 flour mixture, then mix until no dry flour remains.
Cover and allow this to ferment through overnight.
50/50 flour mix
- AP flour 50 %
- whole wheat flour 50 %
Just 1:1 by weight of all-purpose (AP) and whole wheat flour.
