Sourdough Starter Instructions

Hey! Thank you for starting your sourdough journey with me! As you can see the items below are linked to my amazon affiliate account and this allows me to offer my starter and my instructions for free! You certainly don’t have to use the links for purchases, especially if you already have what you need, it is just a small way for me to fund my dream of starting a sourdough business someday :)

Items you will need for the starter

• Water

• Bread flour

• Scale

• Glass jars with tight lids  

• Bread Lame Scoring Tool  

• Heavy Duty Proofing Cloth

Items you will need for making sourdough

• Large, non metallic mixing bowl

• Plastic wrap or plastic wrap alternative

• Dough/Bench scraper

• Bowl scraper (optional but it makes life easier)

• Banneton Bread Proofing Basket  (optional, you can use a towel lined bowl instead, but I think the banneton creates a better crust on the sourdough)

• Dutch Oven (this one will last you FOREVER)

Instructions

1. Place jar on scale and make sure it is zeroed and set to grams.

2. Add starter to jar.

3. Add equal amounts of water to jar. (Example: if you add 40g of starter, add 40g of water)

4. Mix very well.

5. Add lid and let activate for 12-24 hours depending on climate. (Shorter time for warm climates, longer time in cold climates)

6. After first activation period, it is time to feed your sourdough.

7. Place a clean jar on scale.

8. Combine equal parts of your new starter and water. (I usually do 40g/40g) Mix very well. Note: you can either dump the extra starter, or there are several recipes online that call for “sourdough starter dump”. Dump brownies or pancakes recipes are my favorites.

9. Add equal parts bread flour to jar and mix very well, being sure to scrape all the sides down. (Make sure you are adding the same amount of flour that you have added starter/water. Example: 40g starter/40g water/40g flour)

10. Add lid and let ferment 12 to 24 hours.

11. After 3 more feeding your starter will be ready to use!

12. Repeat this feeding every 12 to 24 hours or once per week if jar is left inside refrigerator. (Only refrigerate after first few feeding to get it activated) If leaving inside refrigerator, remember that it has gone dormant so you will want it to come to room temperature before feeding.

Don’t hesitate to ask me any questions! I will be adding my favorite sourdough recipe soon!

TIPS AND TRICKS

If you starter seems weak, here are some ways to strengthen a sourdough starter:

• Feed more often: Feed your starter more frequently, ideally when it's close to its peak. You can try feeding it up to three times a day, but you should go back to once or twice a day after a couple of days. 

• Use the "Peak-to-Peak" method: Feed your starter shortly after it peaks, three or four times in a row. This method carries over the most yeast cells into the next feeding. 

• Use a higher flour to water ratio: A thicker consistency is better for yeast growth. You can try a ratio of 1:2:2, where you double the amount of water and flour you feed your starter. I’ve even done 1:5:5 and 1:10:10 to give that good bacteria extra food.

• Use whole grains: Add more whole grains to each feeding. You can also try using rye flour, which some say is especially good for strengthening a starter. NOTE: Changing the flour will change the flavor of your sourdough, I usually stick with bread flour for a San Francisco Style Sourdough.

• Keep it warm: Maintain a temperature of 74–76°F (23–24°C) or warmer. 

• Discard half: Discard half or more of the starter each time you feed it. (Great for using in Discard Recipes)

• Use a larger jar: If your starter is flowing out of the jar, it might be too small. 

There will be an updated recipe and instructions on our website in a few days. We will send an email with a link to that when it is ready.

Peace, love and sourdough!

-Emma Lee and Joe