So you started a sourdough starer… Now what?

We started our sourdough starter! This is an exciting  and critical part as you start your sourdough journey.

It’s going to be important to watch your starter and feed it the correct ratios and feed it EVERYDAY. This is very important that you don’t miss a day of feeding as you start to create the bacteria that is needed to create a healthy thriving environment for your sourdough yeast.

We starter with 96 grams of flour and 4 fl oz of water. We are going to continue to add to this mixture the very same amounts each day like it states in the guide. You should start to see bubbling and the starter growing past your band. If you don’t see any bubbles don’t worry it might need a few more days.

Once you have some significant growth we can go ahead and discard everything but 60 grams and we will weigh out our jar just like we did the first day and add 60 grams to it and then we are going to feed it 60 grams flour and 60 grams water. We are doing this method of all equal parts which is also referred to as a 1:1:1 ratio because we want what is called a 100% hydration starter. This is the hydration % that you will need for my recipes. Some recipes call for 60%,70% or 80% so you will need to then make a small starter typically called a “Levain” for that particular bread. You can make the necessary hydration start for that recipe simply by taking the starter you already have and adding the amount of flour and water the recipe calls for in a smaller jar outside of this main starter.

There are a ton of recipes that I encourage you to try out there. The way i have created my recipes is very simple and VERY different from other methods. With most traditional recipes you will be doing some sort of folding and special stretches with your bread and with my recipes that isn’t the case. Don’t be fooled though my recipes have been perfected for years and you will still achieve a beautiful loaf of sourdough without all the fuss!

Happy Baking friends!