In case you missed them, here are parts 1 and 2 on the sourdough starter journey.
Welcome to day 3 of our starting the starter journey! Isn’t this one of the easiest things you’ve ever done?
Sourdough seemed so mysterious and complicated when I first discovered it. I think the secret is to just break it down into one step at a time.
Which is really the secret to everything. One step at a time. That’s why I decided to break this up into different days.
Too much information all at one time can be overwhelming for some people.
Feeding number 4
So, today we begin with feeding number 4.
When I got to the kitchen this morning, this is what my little bubbly starter looked like.
Lots of bubbles and lots of hooch.
So I stirred it down, removed half of the starter, added 1/4 cup of water and 3/8 cup of flour and stirred it up again.
Then I scraped down the sides, put the frilly bonnet back on and marked it with another tick mark.
I’ve decided that since all the pictures of after the feedings look the same I’m not going to post those any more.
Because I wouldn’t want anyone to get tired of looking at all the pictures!
Feeding number 5
Moving on to feeding number 5.
Here’s what it looked like before tonight’s feeding.
Not a great picture, but you can see the hooch.
If you try real hard you can see the bubbles.
See them now?
So I stirred it down, took out half of the starter, added 1/4 cup of water and 3/8 cup of flour. Stirred it all in good.
Replaced the cover and marked it again.
Yeah! Only 9 more feedings to go!
And just so that you don’t lose interest, I thought I’d post a picture of dinner.
Don’t make that face, they’re really good. Not sour. Really. The kids love em!
Just look at all that syrupy, yummy, waffliciousness!
This is a super easy and fast recipe that I’ll be sharing with you when the starter is ready to use.
By the end of tomorrow, we’ll be half way there.
Shelba McIver says
can I use all purprous flour?
Absolutely! I use it quite a lot. 🙂
Hi help please, I need to make sourdough starter without sugar and using almond or coconut flour. Have you ever done this?
Hello Michaele! I have not made a starter with gluten free flour. But I did find this website that has a recipe for coconut flour sourdough starter. If you give it a try, let me know how it goes! 🙂
I’m on day four…so far so good! But my layer of hooch is a lot thicker than yours. It looks the same, there’s just more of it. The smell isn’t very strong, but it bubbles well. Am I still on track? Thanks! P.S. I am retiring after 29 years of nursing and this is my very first retirement project! Thanks for posting the very helpful article to get me going.
Hi there, Lisa!
As long as it’s bubbling, you’re good to go. You might add a little bit more flour each time you feed. Like a tablespoon. That way you know your yeast has enough to feed on.
Congratulations on the retirement! Nurses are very special people. Thank you for your sacrifices for others!
Thank you for posting such great step by steps for a sourdough starter. This will be my first time, so I am looking forward to the end result.
Question for you, is there any reason you couldnt start another batch of starter with the half that is removed each time? Would love to share with family and friends once the start is completed and ready for weekly feedings.
Thank you again,
My apologies for the late reply. You can absolutely start new batches from the discard! That’s a great way to share with friends and family.
I have read some recipes that call for 2 cups of starter. If i remove half of my starter will I ever have 2 cups for other recipes:. or do I feed and skip a discard.
In the last part of this series I talk about how to build up the starter so you have enough to use and enough to save.
You can find that here:
So we do the same thing for 14 feedings or 7 days right? If I put to much flour in the 2nd and third time should it still work ok should I skip a feeding and just stir?
It’s not a problem to add a little too much flour a few times. Just continue on from where you are without skipping any feedings.