feeding
24h.
sourdough, day two.
its been 24hrs since you mixed your starter culture, time to take a look. smell and sight are your tools to learning how your culture behaves, and you will learn the reactions of your own starter depending on the conditions it lives in, such as the temperature of where you store it. we now ‘feed’ the culture on a regular basis to build activity and help fermentation.
- (1) take a look. is there any bubbles? if so, you are ballin. if not, don’t worry at all, you will see some activity very soon if you follow these steps correctly.
- smell your starter, it may still smell like ‘wet flour’ but soon the aromas of fermentation will appear, with sour, yeasty and alcoholic notes, which is your culture indicating to you what it needs, and we will learn how to read these signs along the way, for now just mentally clock or write down (good habit) the general smell.
- (2) weight out 30g of your starter mix, we call this the ‘mature’ starter as the bacteria has been at work developing, and we want to keep this moving. if you recorded the weight of your jar, you can add 30g on to the total weight, and leave that much remaining starter in the jar, I will post additional photos of this method. i like to mix mine in a bowl, and clean the jar before placing back inside, it’s a good habit and looks way fuckin cooler in your kitchen when it rises. the remaining starter mix after taking 30g must be discarded at this stage, as your culture develops you can use this excess starter for many things which we will explore, but at this building stage it’s better to get rid of it.
- (3) weigh 60g of warm water and add to your starter. it’s a good idea to add your water before the flour and give it a quick mix, it just makes it easier, real talk.
- (4) add 50g of your flour with a designer spoon.
- (5) mix her up, treat her well.
- (6) when no dry flour remains and everything is mixed evenly, bang you are done for today.
- (7) add back to your cleaned jar if you removed, and/or close the lid of your jar, and throw back in that room temp spot which will be its home for another 24 hours.
- this is kept as simple as possible to help you get things poppin at home, but if you want more info on some technicalities, hit us up.
- we will post a feeding schedule for the first week which you can refer to if your timeline isn’t the same as ours here, shit happens and people are busy, we get it, it’s all good baby. Hit us up or tag us in some photos of your starter / bread / dog, we’re always down for that.