Yukon Sourdough Starter

Ingredients

1 tbsp wheat or rye flour
1 tbsp warm water
4-5 juniper berries, dried or fresh

Preparation

  1. Mix together these 3 ingredients in a glass or glass jar.
  2. Cover loosely and let sit in a warm place until tiny bubbles start to appear within the mixture, as seen through the glass (anywhere from 6 to 24 hours).
  3. Once bubbles appear, add 4 tbsp flour and 4 tbsp warm water and mix all together.   Let sit again in a warm place, loosely covered anywhere from 6 – 24 hours until small bubbles form within the mixture, as seen through the wall of the glass.
  4. If it does not seem to be producing many bubbles, take 1 tbsp of this mixture, plus the juniper berries, and add 2 tbsp of flour and 2 tbsp of warm water and let sit in a warm place, loosely covered anywhere from 6 – 24 hours until small bubbles form within the mixture, as seen through the wall of the glass.
  5. Once good bubbling seems to be forming, remove the juniper berries.  And take 1 tbsp of the starter, without the juniper berries, and add 2 tbsp of flour and 2 tbsp of warm water and let sit in a warm place, loosely covered anywhere from 6 –8 hours until small bubbles form within the mixture, as seen through the wall of the glass.

You can keep sourdough starter (strained of the juniper berries) in the fridge for months at a time.  When you want to restart it, start with 1 tbsp of the now dormant starter and add 2 tbsp flour and 2 tbsp warm water and let sit until bubbles form.

General formula for feeding sourdough starter:  1 part starter to 2 parts flour and 2 parts warm water.