Starting A Natural Yeast Starter
(this is an example of a wasteful starter recipe handed out in a baking class)
To grow a new starter with this recipe takes 168 hours with 4,400 g flour, 3,650 g - 83 % is thrown away in order to get a 1500 g starter culture. I am showing this as contrast to my documentation. Right column shows flour added/removed.

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Day one:

By hand mix the following ingredients to a final temperature of 26˚ C, (78˚ F). Store in a covered, but not airtight container at 26˚ C, (78˚ F).
Organic Whole-wheat flour 500 g add 500 g flour
Water 500 g

Day two:

Twenty-four hours later mix by hand the following ingredients to a final temperature of 26˚ C, (78˚ F). Store the starter as you did on the first day.
Starter from day one 500 g toss 500 g starter, containing 250 g flour
Organic Whole-wheat flour 500 g add 500 g flour total 1000 g
Water 500g

Day three:

Twenty-four hours later mix by hand the following ingredients to a final temperature of 26˚ C, (78˚ F). Store the starter as you did on the previous days. Make the second refreshment approximately eight hours after the first.
First Refreshment:
Starter from day two 500 g toss 1000 g st. = 500 g fl, total 750 g
Organic Whole-wheat flour 500 g add 500 g flour total 1500 g
Water 500 g
Second Refreshment:
Starter from first refreshment 500 g toss 1000 g st = 500 g fl, total 1250 g
Organic Whole-wheat flour 500 g add 500 g flour total 2000 g
Water 500 g

Days four & five:

Sixteen hours after the last refreshment follow the same procedures as you did on day three. You should now have some signs of fermentation. The starter should be bubbly and very liquid just before you do the refreshments. Also the starter should have an aroma that indicates some fermentation.
toss 2000 g st = 1000 g fl, total 2250 g
add 1000 g flour total 3000 g

Day six:

Sixteen hours after the last refreshment mix by hand the following ingredients to a final temperature of 26˚ C, (78˚F). Store the starter as you did on the previous days. Make the second refreshment six hours after the first and the third six hours after the second.
First Refreshment:
Starter from day five 100 g toss 1400 g st = 700 g fl, total 2950 g
Organic Whole-wheat flour � 100 g add 100 g flour total 3100 g
Water 100 g
Second Refreshment:
Starter from first refreshment 300 g
Organic Whole-wheat flour 200 g add 200 g flour total 3300 g
Water 200 g
Third Refreshment:
Starter from second refreshment 700 g
Organic Whole-wheat flour 400 g add 400 g flour total 3700 g
Water 400 g

Day seven:

Twelve hours after the last refreshment follow the same procedure as for the sixth day.
toss 1400 g st = 700 g fl, total 3650 g
add 700 g flour total 4400 g
83 % Flour wasted: 3650 g

Day eight:
You now have an active natural yeast starter. You can now proceed with the instructions for making either white liquid levain, stiff sourdough starter, or whole-wheat starter.

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