A sourdough starter is just flour and water that’s been given enough time and attention to come alive. That’s it. There’s nothing precious about it, and there’s no perfect schedule, only the rhythm you can actually keep.
Mix 50g flour with 50g water in your jar. Stir until smooth, scrape down the sides, and cover loosely. Set it somewhere warm and forget about it for 24 hours.
Sourdough teaches you to slow down. The starter doesn’t care about your calendar.
Each day, discard about half of what’s in the jar and feed it 50g of flour and 50g of water. Around day four or five it’ll start smelling sweet, then a little tangy. By day seven, it should be doubling in size within a few hours of feeding, that’s your sign it’s ready to bake with.
Long before bone broth was trendy, it was just dinner. Every culture has a version of it because every culture eventually figured out that the most nourishing parts of an animal aren’t the ones you usually think of.
Add everything to a large pot or slow cooker. Cover with cold water and let it sit for 30 minutes, the vinegar helps draw minerals out of the bones. Bring to a gentle simmer and let it go low and slow: 12-24 hours for chicken, 24-48 hours for beef. Strain, cool, and store.
A good broth should jiggle like jello when it’s cold. That’s the gelatin you came for.
Sip a warm mug in the morning. Cook your rice and grains in it. Use it as the base for any soup, stew, or pan sauce. A jar in the fridge means a nourishing meal is always twenty minutes away.