Sourdough Starter-along

Yeast is scarce in some places and I've seen questions about making sourdough starter. Here is our method. CAST OF CHARACTERS:

a vessel (a jar, a sourdough crock, whatever you have)

water (use filtered or distilled if you can) flour (unbleached all purpose, but we're going pandemic style here. Use what you have)

"Rice flour, rye flour, spelt flour, whole wheat flour, barley flour, sprouted flour, einkorn flour, bread flour – they all work." via Nourished Kitchen. time (about a week)


put 60 grams of flour in your jar (just under 1/2 cup)

add 60 grams of water (can't see well, but it's right in between that 1/4 and 1/3 cup)

stir it together, it should be thick and pasty at this point (different flours need more/less water)

measuring by weight, this is what mine looks like

cover with a tea towel and a rubber band if you're using a jar (or just loosely cover with a cloth)

place it in a warm spot (ideal temp is 75-80° - I put mine on the counter by the refrigerator which is warmer than the rest of the kitchen. If you have a drafty/cool kitchen, you can put it in the oven with the light on.) See you tomorrow! DAY TWO:

peek at it and see if you're getting bubbles. Yes? Good! See you tomorrow! I did end up switching containers because I wanted you to be able to see the starter.

DAY THREE: When you open up your jar, you might see some discoloration and/or have stinky fermented water on top. It's okay. Just pour any liquid off (it's called hooch).

Scoop out half the starter and throw it away. (I usually take it off the top because it's getting discolored.)

Feed your baby with 60 grams of of flour (just under 1/2 cup).

Now give it 60 grams of fresh water and stir it together (between 1/4 and 1/3 cup)

Cover it up and put it down for another 24 hour nap.

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The recipes and tips in this website are solely for food intolerance and are not a substitute for medical advice, diagnosis, or treatment