10 grams of sourdough starter

$12.00

Day 1: Pour your 10 grams of sourdough starter into a mason jar and add 3 tablespoons of filtered, room temperature water and mix thoroughly (it will not all fully dissolve) Wait for 1 hour. Add 2 tablespoons of unbleached bread flour (I really like the King Arthur brand) and mix up. Mix to be sure all flour gets well mixed. Scrape sides of jar down to decrease the build-up on the side of jar. Set lid on top (do not screw lid on) (I use a coffee filter over the top of my jar and this allows it to “breathe” but not dry out) Day 2: Add 2 tablespoons of your unbleached bread flour and 1 to 2 tablespoons of room temperature filtered water. Start with 1 tbsp of water, if it is too thick, add another ½- 1 tbsp. Your goal is to make the starter a very thick pancake batter consistency! Scrape sides down on sides of jar to prevent build up. Set lid back on the jar (do not screw lid on) let sit for another 24 hours Day 3: Repeat day 2 steps. Make sure to mix flour in very well. You’re doing great! Scrape sides down again, and this time, place a rubber band or mark on the side of your jar at the level of your starter so you can see if it grows within the next 24 hours!   Day 4: Add ½ cup of unbleached bread flour and ¼- ½ cup of room temp filtered water. (You may consider moving this to a larger jar at this point since this will most likely double in size within the next day or 2!) Let sit for 24 hours   Day 5: Feed your starter again ½ cup unbleached flour and ¼- ½ cup room temperature filtered water. At this point, it may double in size within 5-6 hours depending on the warmth and humidity of your environment! If so, it’s ready to bake with. If not, do not get discouraged, keep feeding every 24 hours until it grows and doubles after a feeding! Cold seasons and environments can take a few more days for your starter to become active!  

Day 1: Pour your 10 grams of sourdough starter into a mason jar and add 3 tablespoons of filtered, room temperature water and mix thoroughly (it will not all fully dissolve) Wait for 1 hour. Add 2 tablespoons of unbleached bread flour (I really like the King Arthur brand) and mix up. Mix to be sure all flour gets well mixed. Scrape sides of jar down to decrease the build-up on the side of jar. Set lid on top (do not screw lid on) (I use a coffee filter over the top of my jar and this allows it to “breathe” but not dry out) Day 2: Add 2 tablespoons of your unbleached bread flour and 1 to 2 tablespoons of room temperature filtered water. Start with 1 tbsp of water, if it is too thick, add another ½- 1 tbsp. Your goal is to make the starter a very thick pancake batter consistency! Scrape sides down on sides of jar to prevent build up. Set lid back on the jar (do not screw lid on) let sit for another 24 hours Day 3: Repeat day 2 steps. Make sure to mix flour in very well. You’re doing great! Scrape sides down again, and this time, place a rubber band or mark on the side of your jar at the level of your starter so you can see if it grows within the next 24 hours!   Day 4: Add ½ cup of unbleached bread flour and ¼- ½ cup of room temp filtered water. (You may consider moving this to a larger jar at this point since this will most likely double in size within the next day or 2!) Let sit for 24 hours   Day 5: Feed your starter again ½ cup unbleached flour and ¼- ½ cup room temperature filtered water. At this point, it may double in size within 5-6 hours depending on the warmth and humidity of your environment! If so, it’s ready to bake with. If not, do not get discouraged, keep feeding every 24 hours until it grows and doubles after a feeding! Cold seasons and environments can take a few more days for your starter to become active!  


Things to remember:
·      If it is cold outside/inside your home, it can take a few extra days to see growth! This is completely normal. After day 5, if it hasn’t doubled in size 5-6 hours after the feeding, discard half on day 6  and feed. Repeat on day 7 if still no growth. It will take off, have faith!  
·      Measurements can vary due to the type of unbleached flour you use. You may need more or less water to get it to the right consistency. Don’t focus as much on the measurements as you do the thickness of the starter once fully mixed. You want it to be a thickened version of pancake batter.