Category: Blog

A lot more bubbles today. Also it was a lot stinkier. It’s not a pleasant smell at this point but this is totally expected. As long as there isn’t any mold or off colored growth it’s totally fine.

The steps for today are the same as yesterday:

Steps

1. Toss about half of the starter.
2. Add 10g of flour mixture and 10g of water
3. Mix and let sit for another 24 hours

The next few days will see less bubbles, the off putting smell should go away and we’ll be closer to an active sourdough starter. I’m really excited and can’t wait to enjoy some sourdough goodies! I got something cooking up…

Check out these bubbles!

While this is exciting, this phase is known as the “false rise” form some of the early colonization of bacteria. This is not from the wild yeast that we want but is a totally normal part of the process.

Steps

1. Remove half of the starter – I just estimate this, I think it’s better to remove a little less than too much.
2. Add 10g of the flour mixture and 10g of water
3. Mix and let it sit for another 24 hours

See you back here for day 4!

Day 2 is super simple. We just give it a quick stir and let it continue to ferment. The goal is to get the natural yeast in the air to start to colonize our flour + water mixture.

See you back here for Day 3!

Something I’ve noticed with a lot of tutorials on how to create your own sourdough starter is that they use a lot of flour.

We can’t afford to be throwing away all that money.

I’ve created sourdough starters in the past using a “micro” amount and will be following that methodology

Steps

1. Recommended but not necessary: Mix 50/50 white flour (bread or all purpose) with whole wheat or rye flour.
   • This blend of flours seem to provide more “food” for the natural yeasts to eat
2. Mix 10g flour with 10g water
3. Wait 24 hours

Congratulations! You have started your very own sourdough starter with your own environmental yeast.

Come back for Day 2!