125 grams discarded Sourdough Starter (unfed), recipe follows
1 cup whole milk
170 grams unbleached, all-purpose flour
1 large egg, separated
4 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon cream of tartar
125 grams all-purpose, unbleached flour
125 grams filtered water, room temperature
100 grams all-purpose, unbleached flour
100 grams filtered water, room temperature
If your culture isn't showing signs of life after 3 days, go ahead and start feeding. If, after a few more days, nothing happens, start over and place the culture in a different part of your home. We're not saying a stand mixer wouldn't work, but given the volume, an electric hand mixer is easier. If you don't have one, you can certainly use a hand whisk, but it's going to take some elbow grease and a couple minutes more to reach stiff peaks.
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