My sourdough starter making process

It all begins with two ingredients, flour & water. These two ingredients are the foundation for the sourdough starter your about to create and use in every loaf you make as well as all the other yummy goodies you will create on this journey.

Creating a strong and healthy starter is key to making your bread rise. Without an active and healthy starter you wont be rising anything let alone a pretty loaf…. so lets jump in together!

First you want to start with the obvious flour and water, but how much you ask… well 40 grams of flour ( ALL Purpose, and preferably unbleached) and then you want to grab some water, this needs to be filtered and not from a well or your tap. It can be from the fridge if you have a filter on your fridge. Add 40 grams of water to your flour. Now your going to mix these ingredients up and put some plastic wrap on the top of it. You will continue this process for 4-5 days. Each day you will take out half of the starter and again add in 40g water/ 40g flour. After the 5 days you should have a thriving starter that is ready to bake with.

Once you have an established starter it is important to note that you will need to consistently feed it equal portion to whatever is in your jar; we call this a 1:1:1 ratio. This simply means that you will take your jar weigh it out empty, than tare it out. You will then add in your starter and whatever number that is you will add the same amount of water and flour.

I recommend keeping your starter in a draft free area where it will stay warm. I like to keep my starter in my oven with the light on to keep it happy. During the winter months i also use the glass lid that comes with the WECK jars so that it rises better. I find using a cloth during the winter months at my altitude ( 6500 FT) and the cold air doesn’t make for a happy starer. Feel free to play around and figure out what works for your kitchen.

Enjoy, and happy baking friends!

Samantha