Blue Roan Ranch Bakery

Sourdough Starter - Day 11

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

Continue feeding every 12 hours using a 1:1:1 ratio of starter:water:flour if you aren't planning to bake.

For example:
Save 30g of starter, add 30g water, and 30g flour (50/50 mix of whole wheat and all purpose flour is what I'm feeding).

Or, if you want to bake with it use a 1:2:2 or greater ratio.

For example:
Save 50g of starter, add 100g water, and 100g flour. In 12 hours you'll have 200g to use in a recipe and leftover to feed.

A few more days and we can make bread! Woo hoo! 🥖 What have you been making in the meantime? I've used it for pancakes and crackers and today we're mixing up a batch of dough for pretzels.

Sourdough Starter - Day 9

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

You should be feeding your starter every 12 hours. Sample instructions:

Discard all but 30g of starter. Feed the remaining 30g of starter with 30g water and 30g flour.

Remember to feed at least a 1:1:1 ratio of starter:water:flour. If you want to feed more so that you have extra discard for baking you can feed 1:2:2, 1:3:3, etc. Always feed equal amounts of water and flour for a 100% hydration starter. And always feed at least as much water and flour as you have starter to ensure that you are providing your starter with enough food for 12 hours.

Here's a video showing the consistency of my starter 12 hours after feeding a 1:2:2 ratio of starter:water:flour