Feeding 1 / Day 1

We’re going to begin with feeding at a ratio of 1 : 1 : 1.

Meaning that, when it’s all said and done, we will be feeding and maintaining your starter at equal parts starter, flour, and water.

We don’t have a sourdough starter yet, we’re trying to build one.

So on Day 1, or rather Feeding 1, your are simply mixing 50g of flour and 50g of water in a glass jar.

Thoroughly mix everything, making sure there are no dry clumps of flour. When you think you’ve mixed everything really well, mix just a little more to be sure.

Now, with wet hands, clean the sides of the jar with your fingers and use your knuckles to lightly pound down the starter so that it’s level. Careful you don’t make it concave. You want the starter to be as straight of a level as possible.

Once you have that, put a rubber band over your jar and set it over the starter line, indicating the starting point.

Starters like it warm.

Starters thrive in warmer temperatures. They like it at 77F – 86F. The warmer the environment, the faster your starter will come to peak. Yeast will die if too hot (120-140F), though. So don’t put your starter near your stove or in your oven.

We now wait until it comes to peak, around 1 day.