Today I will give you the recipe for making mother starter, for those interested in sourdough making. Then bounce of a question thrown at me about the Spanish diet in general. Before I forget, here are the details: First day: 50g water+ 50g water. Mix until dough is homogenized. Do not cover completely and leave on countertop. Stir 2-3 each day for two days. On third day: as 50g water and 150g flour, mix and repeat same process as previous step only this time only for one day. Day four: only keep 150g of the dough, as 50g water and 100g flour. Repeat same process for one more day. Day five: keep 150g of the dough. Add 50g water and 100g flour. At this point if the dough double within eight to ten hours, it is easy to be used. If Not repeat the last step. Once ready, keep in the fridge and replenish as you keep using it. Side note: I like to use whole wheat flour but should work with most flours. Watch videos on YouTube to get other points of view. Always have fun, I still make mistakes:)
