Sourdough Starter Instructions
Day 1
Step 1: 1st feeding- Pour the contents of the sourdough starter packet into a jar and add 1 ounce (28 grams) of filtered water and 1 ounce (28 grams) of white flour (organic flour is recommended, but regular will work too). Loosely cover the jar and place it in a spot where the temperature is between 75-82°F (24-28°C). Let it sit for about 6 hours, stirring at least three times during this period.
Step 2: 2nd feeding – When the mixture has a relatively smooth texture, add 3 ounces (84 grams) of all-purpose white flour and 3 ounces (84 grams) of water to the jar. Gently stir until fully combined. Loosely cover the jar again and keep it in a warm place if possible. There is no specific timing required for this step, but it should rest for at least 12 hours.
Day 2
Step 3: 3rd feeding –
When you notice some bubbles starting to appear on the surface of the mixture, it’s time to feed your starter again.
Remove 6 ounces (180 grams) of the starter and follow the same process as Step 2.
Add 3 ounces (90 grams) of unbleached all-purpose flour and 3 ounces (90 grams) of filtered water. Mix gently and loosely cover the jar. Let it sit for at least 8-12 hours, during which you should begin to see bubbles forming on the surface
Step 4: 4th feeding
You should start seeing more bubbles in the jar.
Repeat Step 3 again. Discard 6 ounces and feed according to the instructions in Step 3.
Let it sit for 8-12 hours.
Day 3
Step 5: After letting the starter sit for another 8-12 hours, it should have increased in volume.
Congratulations! You now have a fully active, probiotic-rich starter. It’s time to begin a regular feeding routine!
Discard 6 ounces (180 grams) of your active starter, then replace it with 3 ounces (90 grams) of filtered water and 3 ounces (90 grams) of unbleached all-purpose flour. Gently mix until everything is well combined.
Once your starter has doubled in size it’s ready to use!!
MAINTAINING YOUR STARTER
USING YOUR STARTER
To grow your starter for baking, feed it following the ratios provided. It's best to bake with it about four hours after the final feeding. Keep at least 1/4 cup of starter reserved for future use.
ON YOUR COUNTER
(FREQUENT BAKERS)
Feed your starter every 24 hours using 1 part starter, 1 part water, and 1 parts flour.
We recommend using 2 ounces of starter, 2 ounces of water and 2 ounces of flour. This will help manage the starter & prevent it from getting too large.
IN YOUR FRIDGE
(WEEKLY/MONTHLY BAKERS)
In cooler temperatures, your starter goes into a dormant state, so you won't need to feed it as often. Aim to feed it every 5 to 7 days, just as you would if it were left out on the counter, using the same feeding ratio: 1 part starter, 1 part water, and 1 parts flour. We recommend using 2 ounce of starter, 2 ounce of water & 2 ounce of flour.
Video Guide
FAQ's
How often should I feed my sourdough starter?
If it's left on the counter, you'll need to feed it 1-2 times a day, morning and evening. In cooler months, once a day might be enough. During the summer, feeding it twice daily - morning and night - is recommended.
What if I can't feed my starter every day? How do I keep it from spoiling?
Simply feed your starter and store it in the fridge, using a glass bowl or jar with a lid. This will slow down its activity, letting you take a break from daily feedings.
How can I use my sourdough starter and still have some left for later?
Consider the amount of starter the recipe requires and compare it to what you have. For example, if you have one cup of starter but only need half a cup, it's a good idea to feed your starter first and let it sit for a few hours. Once it increases in volume, use what you need for the recipe, and you'll still have plenty left to keep for future use. This way, you won't run out of starter.
How often should I take my sourdough starter out of the fridge to feed it?
Feeding it once a week is ideal, but honestly, I've left it in the fridge for weeks or even months without any issues. Just watch for a light brown liquid called "hooch." If you see it, drain it off and feed your starter.
Can I use any type of flour?
Yes, of course. I personally use only organic flour, but you can use white, wheat, spelt or whatever you have available. Just make sure to check the recipe you're following.
What does it mean when a recipe asks for active starter?
This means your starter has been fed recently and has interacted with the flour and water, causing it to expand. To check if your starter is active, place a small amount in water. If it floats, your starter is ready to use
There's a crust on top of my sourdough starter, should I take it off?
Yes, you should remove the crust and then feed your starter. This usually indicates that your starter needs to be fed a bit earlier than expected