A Sourdough Starter - Simple 

Simplified from my more extensive recipe. Mix 2 oz into 10 oz with a residual 2 oz to keep.

In medium bowl stir together:
2 oz mother starter
5 oz filtered water - warmed just a little bit (~95*)
3 oz white bread flour
3 oz whole wheat bread flour

Stir until it comes together. Rest 5 min or so, stir again until it makes a nice ball, rest again, stir with a stretch and fold motion to strengthen into a very perky ball.

Put into 1 1/2 pint jar to rise, which usually takes 3-4 hours. It will crown nicely to the top of the jar.

Refrigerate without disturbing it until ready to use. Or use right away.

Be sure to remove 2 oz for next mixing.

This will leave you 10 oz to use in recipes.

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