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    TSJ Two Page Guide and Log How To Create A Sourdough Starter

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    Anca Lupu
    Sourdough starter

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    TSJ Two Page Guide and Log How To Create A Sourdough Starter

    Uploaded by

    Anca Lupu
    21 views2 pages
    Sourdough starter

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    TSJ-Two-Page-Guide-and-Log-How-to-Create-a-Sourdough-Starter

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    © © All Rights Reserved

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    Sourdough starter

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    21 views2 pages

    TSJ Two Page Guide and Log How To Create A Sourdough Starter

    Uploaded by

    Anca Lupu
    Sourdough starter

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    How to Create a New Sourdough Starter: 2-Page Guide and Log

    The Sourdough Journey – November 2023 ©

    Tools
    A one-pint (500 ml) wide-mouth jar with a lid.

    Ingredients
    50% Whole-Wheat Flour, 50% Bread Flour, non-chlorinated water. For best results, do not substitute other flours!

    Prepare Your Flour Blend


    Mix 300g of whole-wheat flour with 300g of bread flour in a food storage container. This dry flour blend is your
    starter’s food source for the first 10 days.

    Schedule and Guidance


    Follow the feeding schedule below. Document your observations each day. Each day includes a description of
    what you may typically see. Every starter is different. Some are faster than others. But all starters eventually go
    through the phases described below. Use this as a rough indication of what you may expect each day.

    DAYS 1-3: Activate the Microbes

    Day 1 – Initial Mix


    Add 75g of water to your jar. Add 75g of your flour blend to the jar and mix vigorously. Cover with a loose-fitting
    lid. Do not discard or feed your starter for 72 hours.

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 2
    Do Not Feed

    Some bubble activity and usually no rise. Smells like flour. If the surface is drying out, or you see water separation
    on top, middle or bottom, stir it up.

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 3
    Do Not Feed

    You may see a “false rise” on Day 1-3. This vigorous rise is not yeast activity. It is a bacterial bloom. If the surface is
    drying out, or you see water separation on top, middle, or bottom, stir it up.

    DAYS 4-7: The “Quiet Days”

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 4
    Discard 80%. Keep
    25g, Feed 50g Flour
    and 50g Water
    False rise subsides. First discard and refeeding. Starter may smell like old cheese, dirty socks, vomit, or acetone.

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 5
    Discard 80%. Keep
    25g, Feed 50g Flour
    and 50g Water
    No rise. A few surface bubbles. Thin layer of water separation on top, middle or bottom (Days 4-6).
    Day 6 – Discard and Feed

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 6
    Discard 80%. Keep
    25g, Feed 50g Flour
    and 50g Water
    No rise. A few more surface bubbles. Foul odors. Typically the last of the “Quiet Days.”

    Day 7 – Discard and Feed

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 7
    Discard 80%. Keep
    25g, Feed 50g Flour
    and 50g Water
    Starter begins rising in height. Vigorous surface bubbles. Beings to smell sweet, ripe and yeasty.

    DAYS 8-10+: Slow Strengthening


    Day 8 – Discard and Feed

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 8
    Discard 80%. Keep
    25g, Feed 50g Flour
    and 50g Water
    Starter begins rising faster and higher. Smells sweet, rise and yeasty. May peak in 7-10 hours.

    Day 9 – Discard and Feed

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 9
    Discard 80%. Keep
    25g, Feed 50g Flour
    and 50g Water
    Starter continues rising faster. Sweet, ripe, yeasty, and slightly acidic. May peak in 6-8 hours.

    Day 10 – Discard and Feed

    % Rise / Time
    Day/Date Time Feeding Temp Surface Activity Aroma to Peak
    Day 10
    Discard 80%. Keep
    25g, Feed 50g Flour
    and 50g Water
    Starter peaks (roughly doubles) in 4-7 hours after 1:2:2 feeding at 74F/23C

    “Ready to Bake” Test

    Your starter should roughly double in volume after a 1:2:2 feeding in 4-7 hours at 74F/23C. You should see 3
    consecutive days of fast rising before using your starter for baking. You can also keep your discard when it passes
    this test.

    Please support The Sourdough Journey at https://thesourdoughjourney.com/donate

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