This is a series of posts that were requested by readers when I first began blogging waaaay back in 2011. It walks you through the starting the starter process one day at a time. This is day 3.
You can find How to Start a Sourdough Starter Day 1 here, and Sourdough Starter Day 2 here.
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 yummy waffliciousness!
This is a super easy and fast recipe while you’re waiting until your starter is ready to use for bread.
By the end of tomorrow, we’ll be half way there.