Instructions for Activating your Sourdough Starter
- Eten en Voeden
- Oct 30
- 2 min read
Getting Started
You'll need:
1 packet dried sourdough starter
Filtered or dechlorinated water (tap water usually works as long as it’s not well water)
Unbleached organic all-purpose flour
Clean jar or glass container with a lid
Small wooden spoon or mini spatula
Day 1
Mix dried starter + 2 Tablespoon lukewarm water in a pint sized jar.
Let sit 1 hour.
Add 2 Tablespoon flour, stir until smooth. Scrape and push down starter from the sides of the jar.
Cover loosely, rest 24 hours at room temp (70–75°F).
Day 2
Stir the mixture.
Add 2 Tablespoon water + 2 Tablespoon flour.
Mix, cover loosely, and scrape the starter down off the sides of the jar.
Rest 24 hours. You should begin to see some bubbles!
Day 3
If bubbly, discard half.
Add ¼ cup water + ¼ cup flour.
Mix, cover loosely, rest 12–24 hours.
Days 4–5
Continue daily feedings: discard half, then add equal parts flour & water by weight (e.g., 50g each). When it doubles within 4–6 hours, it’s ready to bake!
💡 Tips:
Keep starter warm (below 80°F).
Cooler temps = slower activation.
Switch to preferred flour once active.
How to store your active sourdough starter:
If using your starter regularly (daily or every other day), you can leave on the counter.
If you're looking to use just once in awhile, its best to keep it in a sealed jar in the fridge. Make sure you place the starter in the fridge when its 'peaked'. This allows you to use starter straight from the jar while cold. To begin using again, simply take out of the fridge, let come to room temperature and feed.
Sourdough Essentials:
Click the links below to find what I use everyday for my sourdough goods.
Try some of my Sourdough Recipes!
A classic focaccia sourdough recipe that proves to always be the crowd pleaser. Light, airy, and can be paired with just about any meal.
Make at night, then bake in the morning, or ferment all day, and bake for dinner!
If you're a fan of sourdough bread and want to add an extra touch of elegance to your baking, this sourdough braid dough recipe is perfect for you! Not only does it bring the tangy, hearty flavor of sourdough, but the braided shape gives it an impressive, rustic look that's perfect for special occasions, holidays, or just a fun weekend project.
Did you know that you can turn this beloved bread into crispy, golden croutons that add a whole new layer of flavor to your salads, soups, and even snacking?
Comments