Here’s what my sourdough starter looked like after 24 hours. (It actually started separating and looking like this after only a few hours.)
I poured off the dark liquid that had risen to the top. Then I poured my starter in to a fresh, clean jar.
Once you have your starter in a clean jar or bowl, add 1 cup of whole wheat flour and almost 1 cup of cold water. Stir the flour in very well so that it is all moistened.
Replace your cheese cloth and rubber band…then put it back in your warm spot for 24 more hours. (Is this easy or what?!)
We’ll be repeating these same steps over the next several days. You have probably not noticed anything exciting happening to your sourdough starter yet. Still looks and smells like flour and water. Oh, but just wait!
For tomorrow you’ll need a clean jar or glass bowl, 1 cup whole wheat or rye flour and about a cup of cold water.
Here are a couple of FAQ I’ve been hearing from you about sourdough making…
- Sourdough bread is best baked in either glass or stone bread pans. Thought I should tell you that today so that if possible you can round up glass or stone pans for baking your sourdough bread.
- Some of you have expressed concern over having large enough jars for this process. If you can’t find half gallon jars (Try Ace Hardware if you have one close by. I ordered mine from Azure Standard.)…just use large glass bowls. That will work fine for this seven day process. Then…after you make your first batch of sourdough bread, the rest of your starter will fit just fine in a quart sized jar.
Thanks for joining me making sourdough!!