ITEMS NEEDED:

• 20 grams dehydrated sourdough starter
• Organic all-purpose flour or organic bread flour
• Digital food scale
• Filtered water
• Glass Jar
• Silicone spatula or wooden spoon
• Rubber band or expo marker
  
  I have created a Amazon Storefront Page so you can see the items I use to bake my sourdough baked goods. If you do buy an item, I do make a small commission. You can check out that link here: https://www.amazon.com/shop/aprildelafuentephoto/list/1AO7HEEJAF4KZ?ref_=cm_sw_r_cp_ud_aipsflist_aipsfaprildelafuentephoto_GKBNCARGBT12SXBPNZKP

MORNING DAY 1

Starting with a clean jar, add 20g (entire packet) of dried sourdough starter to the jar. Add 50g of warm water and stir it together until the starter is completely covered and coated by the water. Now add 50g of flour and stir in well, ensuring that you get plenty of oxygen into the mixture. Cover with a paper towel, plastic wrap, or coffee filter secured with an elastic band and leave for approximately 12 hours.

EVENING DAY 1

After 12 hours, feed the starter with 50g of warm water and 50g of flour. Mix it really well, getting plenty of oxygen into the mixture. Cover with a paper towel, plastic wrap, or coffee filter secured with an elastic band and leave for approximately 12 hours

MORNING DAY 2

After 12 hours, discard all but 50g of your starter (place 50g of the starter into a clean jar and get rid of the rest). Add 50g of water and 50g of flour to your mixture. Give it a really good stir to get plenty of oxygen into the mix. Cover with a paper towel, plastic wrap, or coffee filter secured with an elastic band and leave for approximately 12 hours.

EVENING

After 12 hours, discard all but 50g of your starter (place 50g of the starter into a clean jar and get rid of the rest). Add 50g of water and 50g of flour to your mixture. Give it a really good stir to get plenty of oxygen into the mix.

MORNING DAY 3

Discard all but 50g of your starter (place 50g of the starter into a clean jar and get rid of the rest). Add 50g of water and 50g of flour to your mixture. Give it a really good stir to get plenty of oxygen into the mix. By day 3 your starter should be doubling. If it doubles, it is ready to bake with.

NOTE: Your starter may start double sooner than three days. If so, It is ready to bake with. If it is not doubling by day 3, that’s okay! Sometimes the starter needs more time. You’ll need to repeat step 3 above every 12 hours for around 3-7 days.