How To Make Sourdough Starter

• Add 1/2 cup (60g) whole wheat flour to a Mason jar. (I like to use a 32-ounce with a wide mouth.)
• Pour 1/3 cup (60g) water into the jar with the flour. If too thick, you can add a tablespoon or two more (15-30g), as needed.
• Stir mixture together with a butter knife until combined. (At first, my starter was too dry. It's because whole wheat flour soaks up more water. If you find this happens, add an extra tablespoon or two (15-30g) of water until you have a texture like thick pancake batter.)
• Use a small rubber spatula to even out your starter inside of your jar.
• Place a rubber band on the jar at your starter's level to track its rise.
• Cover your jar loosely. (I like to use a cloth doily to cover my jar so that some air can still get inside. I don't use the metal cover that comes with the Mason jar. I do use the screw part of the lid to secure the doily.) Leave your starter at room temperature. (70-75°F)
• After 24 hours, if you see that your starter has some bubbles or a mild smell, you can go ahead and give it the first feeding. If not, give it a little stir and check back in 24 hours.
• Once you're ready to feed, discard half of the starter and then add 1/4 cup (30g) of whole wheat flour and 3 tablespoons (30g)of water. (Add more if it's too thick. You want pancake batter consistency.) Stir with a butter knife and place the rubber band at the batter line again.

What To Expect While Your Starter Gets Established

• Day 1 – Mix the flour and water, stir, loosely cover and store at room temperature. Nothing much to see yet.
• Day 2 – After 24 hours, you check for a few bubbles and a tangy smell. That’s what we’re looking for. If you have that, you’re ready to feed your starter. Feed as in step 7 above. If not, check back in 24 hours.
• Day 3 – You should start seeing more bubbles throughout and a stronger sour/yeasty smell. Feed your starter as before.
• Day 4-5 – Your starter could possibly slow down at this point. You may see it looks the same as the day before or find a layer of liquid on top called “hooch”. If you have this, you can mix it back in or pour it off. I usually mix it back in. Feed your starter as before.
• Day 6-7– You should start seeing more consistent bubbling and some rising. Continue the discard and feeding as before. (You can start using all-purpose flour at this time.) Your starter may double in height 4-6 hours after feeding. If your starter seems active, you can start feeding twice a day. This will help strengthen your starter.
• Day 8-10 – By now, your starter should be doubling in size within hours of feeding. If not and it’s still sluggish, check your water temperature (a little bit warm is great) and make sure it’s stored in a warm spot. (I store mine in my pantry with the door closed.)
• If your starter is doubled in size 4-6 hours after feeding, you can try "the float test" to see if it's ready for use to bake bread.

The Float Test

• After your starter has been fed and doubled in size, take a small spoonful of starter and drop it into a cup of room-temperature water.
• Watch what happens. If your starter floats, it’s airy and full of bubbles, you can bake with it. If it sinks, it needs a little more time and feedings to develop more strength.

Using Your Starter To Bake Bread

• Now that your starter is ready to go, you just need a good sourdough bread recipe that's easy to navigate. I've got you covered there. I love my recipe. It's easy, delicious, consistent and coming to my blog soon!