Update to the sourdough starter.
I am on day 4 and it’s looking amazing and it’s is starting to smell sour….. a beautiful sour…

To start your starter you can follow my directions here. For best results you need to begin with: mason jar coffee filter, rubber ban, organic unbleached flour, well water or water with no chlorine ( boiled tap water cooled will work) wooden spoon or spoon.
Why do you use organic unbleached flour? I use organic because we care about what is used to grow our foods we consume, unbleached is very important. Because there are no chemicals used to treat the flour your chances of the flour water mixture fermenting without issues and quicker then all purpose flour are best. You can use all purpose but it decreases your success in fermenting the natural bacteria and wild yeasts in your environment to grow your starter.
Why do I use well water? I use well water because that is what is available to me on a farm. Importantly though tap water has been treated with chemicals chlorine etc…. so it will kill the bacteria and wild yeasts needed to grow your starter. So you can boil the water you need and cool it and then use it.
So when you have all your utensils and ingredients your ready to go.


Day 1 – I start with a pint jar I put in the jar 1-2 tablespoons of flour and 1-2 tablespoons of water. I mix it vigorously in the jar, put the coffee filter elastic band to hold it place. I label the jar with the date and time. I put the jar on my heating pad to begin the process.

Day 2 – I wait 24 hours, and I add to the jar 1/4 cup of water mix it into the mixture and then I add 1/4 cup flour. I mix that all vigorously again then I cover the jar with the coffee filter and elastic band and update the jar info date and time. Back to the heating pad. Depending on your circumstances you should start seeing bubbles and it should start to increase in volume.
Day 3 – I wait 24 hours again and I add 1/2 water mix it in and 1/2 cup flour and mix vigorously again. Put the coffee filter back on. Update the jar date and time. At this point it might start having a slight sour smell, don’t worry if it doesn’t yet. It should double in volume with lots of bubbles.
Day 4 – I waited 24 hours again and I added 1 cup of water mix it in and 1 cup of flour and mix it vigorously. My mixture by this day usually has the beginnings of a really nice sourdough smell developing and bubble action. At this point the jar size has increased to a quart jar.
Days 5, 6, 7 are days we’re the sourness develops nicely and the instructions change slightly now. What you need to do is take out half of the starter (discard dough) and add your water and flour as per volume or weight. I keep one cup of starter in the jar and discard the rest (frying it up in a hot pan with scallions or chives if you don’t like to waste anything) I add 1 cup of water and 1 cup of flour and 1 cup of starter…..if it seems dry add a tad bit more water. On day 7 it should be ready to make bread.
Depending on how much starter you need for your recipe will determine how much starter you make. If you need 1 cup of starter then you probably want to increase your batch accordingly. You always want to have 1/2 cup to 1 cup of starter that you are feeding in your jar, increasing as necessary for your baking needs.

Things you can make with starter and starter discard. Crusty sourdough bread, sandwich sourdough, pancakes, quick fry pan breads(discard) cakes, loaves, muffins…..
I am not a pro….. just a kitchen food junkie….. I also would probably drive ocd cooks nuts because I am light hearted and whimsy when I cook and bake….. but most importantly have fun….







































