Daily Bread Provision

Hello everyone!
We are on day four of our sourdough process.

This is just a routine feeding to get it up to strength. From here we will feed it once a day until we see the starter double in size over the line. At that point it is ready to bake.

45 grams of mature starter
45 grams of flour
45 grams of water

See you tomorrow!

Hello Gut-friendly family,
Today we begin a fresh sourdough starter. I want to take you on that journey with me so I can show you how easy it is, and the things to look for during the process. I have a video to follow along but I’ll leave a step-by-step guide to follow here in the description.

Items for starter: container (mason jar or plastic container)
NO METAL CONTAINERS

scale (optional)
Flour & water
Non metal spoon for mixing

Step 1: Get your ingredients: 75 grams of flour & 75 ml of water (your best kind).

If you don’t like the scale then equal parts flour and water.

Step 2: Mix

Step 3: place a loose fitting lid or plastic wrap with holes over the mason jar and leave it for 1-2 days, or until we see bubbles forming (it may take longer in colder temperatures). In that case put it in the oven door with the light on.

During these 1-2 days we are allowing for wild yeast to find their way into the jar so we can colonize our microbes.

Things to look for: BUBBLES
Bubbles is our sign that life is beginning to form inside the jar and we can proceed to the next step.

If it takes more than 2 days to see bubbles have no fear. Just continue to wait it out and you will eventually see it. I’ll have the videos for you to follow along at your pace.

See you in 2 days!