How to make a sourdough starter so you can make beautiful bread too 🫶🏻

What you’ll need: A jar, a lid, a spatula, a kitchen scale, flour and water.

Step 1: In your jar, add 50 grams flour and 50 grams water. Stir, put your lid on loosely and put in a warm place.

Step 2: 24 hours later, discard 50 grams of your starter so you’re left with 50 grams. Then add in 50 grams flour and 50 grams water. Stir, loosely cover and put back in a warm place.

Step 3: Same thing, 24 hours later, discard half of your starter and add the same ratio flour•water•starter. Mix, cover, let sit.

Step 4: By day 3-4 you will likely notice some rise. Your starter may even double in size. But don’t get too excited because this is a false rise. Your starter is not ready to use because the good bacteria has not yet fought off all the bad bacteria. Keep going doing the same thing as before. Discard half, feed the same ratio flour and water as you have of starter.

Step 5: After you continue these daily feedings, being sure to feed a 1•1•1 ratio, and keeping your starter warm, you will eventually get an active and ready to use sourdough starter! Usually around day 10-14! Sometimes longer!

Notes:

Do not keep discard until day 10. Anything before has bad bacteria and should not be consumed.

Once your starter is established, bake as you please. Feed your starter 4 hours before baking. You want to see it at least doubling within 4 hours of feeding.

Always feed your starter after you use some to bake.

You can store in fridge if you’re not baking consistently ONCE YOUR STARTER IS ESTABLISHED AND HEALTHY. Once you’re ready to bake, take out of the fridge, feed right away and within 4 hours your starter should double. (Sometimes you may have to wait and feed a couple times before your starter doubles and is ready to use after taking out of the fridge. It depends on how long it was stored in the fridge for!

As always, if you have any questions, feel free to reach out 🫶🏻