Description
*This recipe was updated on June 9, 2020*
Where I note Morning & Night, it means you’re going to do this step twice (e.g. at 8am and 8pm).
Ingredients
Scale
- 5 cups green banana flour
- 5 1/4 cups filtered water
Instructions
- Day 1 (Morning & Night): Add 1/2 cup flour and 1/2 cup + 2 TBSP filtered water to mason jar and stir to combine. You want the flour to be fully absorbed by the water into a thick, just pourable paste. Depending on the brand of flour you use, you might need to add a bit more water to achieve this consistency. Loosely cover with dish towel and elastic band or non-airtight jar cover.
- Day 2 (Morning & Night): Add another 1/2 cup flour and 1/2 cup + 2 TBSP filtered water to mason jar, stir and cover.
- Day 3 (Morning & Night): Pour out any clear liquid that might have formed on top your starter. Stir remaining starter and then discard 1/2 cup. Add 1/2 cup flour and 1/2 cup + 2 TBSP filtered water, stir and cover.
- Day 4 (Morning & Night): Gently mix starter and discard 1/4 cup. Add 1/4 cup flour and 1/4 cup + 1 TBSP filtered water, stir and cover.
- Day 5 (Morning & Night): Gently mix starter and discard 1/4 cup. Add 1/4 cup flour and 1/4 cup + 1 TBSP filtered water, stir and cover.
- Day 6 (Morning & Night): Gently mix starter and discard 1/4 cup. Add 1/4 cup flour and 1/4 cup + 1 TBSP filtered water, stir and cover.
- Day 7 (Morning & Night): Gently mix starter and discard 1/4 cup. Add 1/4 cup flour and 1/4 cup + 1 TBSP filtered water, stir and cover.
Notes
Your starter should be ready to bake with after one week assuming you are keeping it in a relatively warm place throughout its growth process. Because this is a grain-free starter it won’t look like a typical sourdough starter, but should still have a yeasty, slightly sweet and sour smell and be light and bubbly beneath the surface. This will give you the indication that your starter is active and ready to be used. If at any point in the process you notice any indication of mold, dump and start over.
- Category: Breads