Sourdough Making- From Starter To Finish
Let's Get Started!
Day 1
- Add 2 tablespoons flour (1 tablespoon is 30 grams)
- Add 2 tablespoons of filtered water (pour in jar)
- Mix well (with wooden spoon preferred)
- Put lid on (not tight) and store in a cabinet at room temperature
Day 2
- It won’t look much different than the day before.
- Same recipe:
- Add 2 tablespoons of flour
- Add 2 tablespoons of water
- Mix with spoon (wooden preferred)
- Close lid (not tightly) and store in cabinet)
- If there are any dry bits, then add a tiny tiny bit of water
Day 3
- Grab your jar and take the lid off
- Add 2 tablespoons of flour
- 1 tablespoon of water
- Moving into more of a ‘paste’
- Stir it up (wooden spoon preferred)
- Close lid (not airtight) and put it into the cabinet
Day 4
- You might see some activity in your jar
- Add 6 tablespoons of flour
- Add warmer water – 3 tablespoons of filtered water
- Starting the yeast process
- Lid gently back on and back in the cupboard
Day 5
- Lots of bubbles: Add 1 cup of flour and ¾ cup of room temperature water and stir. Put it back in the cabinet
- If not active and few bubbles, go back to Day 3 and add 2 tablespoons of water and 1 tablespoon of water for another 2-3 days
- If still not active after 7-8 days, add something acidic like Apple Cider vinegar or Orange Juice
- When we return next Thursday, we will mix dough!
- If your starter is ready by Day 5 then put it in the fridge so we can use it next week when we bake bread together
- We will use this starter at 3pm pst next week to mix dough