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