Sourdough Starter Instructions

Hi Fam! I have been asked by a couple family members how I have successfully made my sourdough starter. The answer; LOTS of mistakes and just as much research. I have smelled up our whole house, molded starter overnight, and thrown away a lot of flour. Just like everything right now, I am new to this. That being said I am more than happy to share some tricks that I have learned and instructions on getting your starter going. Where are my Sourdough Sisters at? Please share your tips and tricks!

Through my research and experimentation I can say this:

-Everyone uses different flour, use what you can afford, works for your family and that you like! Some work better than others though. I use Great Value UNBLEACHED all purpose to feed and then UNBLEACHED bread to bake with. I will say that I love King Arthur flours but that's not always in the budget!

-Do not use an airtight lid, I love the glass jars that you can find at Walmart in the kitchens organization with the glass lid. My jars were $5/each!

-My starter loves a sweet treat every now and then (1 Tablespoon honey)

-I use warm water to feed

-Gluten Free starter can be made and actually mine THRIVES, I can't keep up with it (anyone need some GF starter/discard?!)

-I do not actually measure out flour/water/discard now that my starter is active.

-I do not discard every feeding

-I sometimes forget to feed my starters, but guess what, still going strong!

-I like to add in the flour, mix, then add water since I do not actually measure anymore

-You want your starter to be kinda like a pancake batter thickness then feeding it

-"Discard" is just another name for inactive starter. I store my discard in the refrigerator until I want to use it, then I set it out the night before so it will be at room temp.

-You can make discard active again just by feeding it like normal

-I use rubber band to mark the level of my starter when feeding so I can see the rise

How to start the starter!

Day 1: Mix 1 C flour, 1 C water and leave on counter, wait 24 hours

Day 2: After 24 hours, discard all but 1/2 C of mixture, add 1/2 C flour, 1/2 C water, mix and leave on counter, wait 24 hours

Day 3: After 24 hours, discard all but 1/2 C of mixture, add 1/2 C flour, 1/2 C water, mix and leave on counter, wait 24 hours

Day 4: After 24 hours, discard all but 1/2 C of mixture, add 1/2 C flour, 1/2 C water, mix and leave on counter, wait 24 hours

~SAME THING BUT EVERY 12 HOURS~

Day 5: After 24 hours, discard all but 1/2 C of mixture, add 1/2 C flour, 1/2 C water, mix and leave on counter, wait 12 hours, then repeat again after 12 hours

Day 6 & 7: Every 12 hours, discard all but 1/2 C of mixture, add 1/2 C flour, 1/2 C water, mix and leave on counter

Once your starter is doubling in size by the 6-12 hour mark you are golden, keep feeding daily and using your active starter and discard!