Making Sourdough Starter

Our family would like to start using sourdough instead of using commercial yeast. So Mom put me in charge of making a starter (with her supervision). Personally, I really like sourdough. It takes a lot of time but it is worth it! We are taking the GNOWFGLINS Sourdough eCourse together to learn how to make the change to sourdough.

It is best to start this project in the morning or before bed because you will need to feed your starter every 12 hours.

In a pint jar, put 3/8 cup of wheat flour and 1/4 cup water, and mix vigorously. Cover jar loosely and let sit on the counter for 12 hours between feedings. (It is important that it be filtered because chlorine kills sourdough.)

It is best if both are at room temperature. The starter grows best between 65 and 85 degrees.

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First Feeding

If you don't see any activity,(bubbles) than let sit for another 12 hours. If you do, feed it 1/4 cup of water and mix well than add 3/8 cup flour and mix well. Cover loosely.

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Second Feeding

If you still do not see life, toss it and start from scratch. If you do, Remove half of the starter and add 1/4 cup water and stir, than add 3/8 cup flour and again stir. Cover loosely.

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Third Feeding

Take out half of the starter, than add 1/4 cup water and mix, than add 3/8 cup flour and mix vigorously. Keep in mind that your feedings are every 12 hours,so you need to get into a morning/ night routine.

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Fourth Feeding

Take out half of the starter, add 1/4 cup water, mix than add 3/8 cup flour and mix vigorously.-------------

Fifth, Sixth, and Seventh Feeding

Repeat above process until it consistently showing signs of life, at least one week. Well done! your starter is complete!

You may start using your starter, but it is reccomended that you keep it on the counter and feed it regularly for the next three weeks at a ratio of 1:1. (Doing this will strengthen your starter for long term use.) Afterwich time you may store in the fridge if desired, feeding it once a week.

When you want to use the starter you feed the amount of water and flour you intend to use. For example if your recipe calls for 1C of starter, you feed your started 1/2C water and 1/2 C flour and you mix it really good and let it sit a couple hours (or longer). Than you take what you need and leave the rest.

We'll show you some things we try as we go... check out GNOWFLGINS - there courses are great and you pay what you can! (And its Homeschool Science!)

Hope you have fun,