The Starter Jar

Your First Starter A step-by-step guide to creating and maintaining a bubbly, active sourdough starter from scratch. Ingredients: 50g Whole Wheat Flour (Day 1) | 50g Unbleached All-Purpose Flour (Day 1) | 100g Non-Chlorinated Water — bottled or filtered (Day 1) | 50g Whole Wheat Flour (Day 2) | 50g Unbleached All-Purpose Flour (Day 2) | 100g Non-Chlorinated Water (Day 2) | 50g Whole Wheat Flour (Day 3+) | 50g Unbleached All-Purpose Flour (Day 3+) | 100g Non-Chlorinated Water (Day 3+) Instructions: Day 1: Mix: Combine the flours and water in a clean jar until smooth. Cover loosely and leave at room temperature. Day 2: Refresh: Discard half the mixture and feed the jar with 50g flour and 50g water. Stir well and scrape down the sides. Days 3 to 5: Stay Consistent: Repeat the discard and feeding every 24 hours. The aroma may swing from sweet to sharp; that is normal while the culture stabilizes. Days 6 to 7: Watch the Rise: Once the starter doubles within 4 to 8 hours after feeding, it is strong enough to bake with. If it is still sluggish, keep going for a few more days. Ongoing Care: Feed daily at room temperature or refrigerate and feed weekly. Before baking, give it one or two room-temperature feeds so it peaks on schedule. Tips: Make sure your starter has at least doubled and is bubbly before using — this is the most common reason a loaf doesn't rise. When in doubt, give it another hour.