RJ Homestead

Sourdough can be a bit intimidating but with these easy instructions, you can keep your starter going for years to come!

What you will need:

• Sourdough Starter
• Unbleached Flour (I use whole wheat)
• Filtered Water
• Jar with a lid that is NOT airtight (a piece of fabric works well)
• Kitchen scale (not a necessity but will make things easier)

Keeping your Starter Alive:

• You will need to discard from your starter each day. Doing at the same time every day helps it to go through its normal rising process.
• Remove 60% – 80% of the starter from your jar. This discard can be used for other recipes, stored in an airtight container in the fridge for up to 2 weeks or simply discarded.
• Add 50grams of unbleached flour and 50grams of warm, filtered water to jar and stir. Cover with your fabric lid.
• It typically takes 8-12 hours for your starter to double in size and this is when you want to bake with it.
• When you are not baking with your starter, it can be kept in the fridge until you’re ready to bake again.