Congratulations on your new sourdough starter! Your two-ounce portion doubles each time you feed it! Store your sourdough starter in a glass or plastic container.

If you plan to use your sourdough more than twice a week, keep it in a dark cool space, covered with a piece of cloth and rubber band. You will need to feed once a day.

If you plan to bake less than once a week, then store in the fridge with a tight lid. You will need to feed once a week.

The most common feeding ratio is 1:1:1 (sourdough starter: flour: water)

For your two-ounce portion of sourdough starter you should have about 50 grams. Mix with 50 grams of water and 50 grams of flour. Once thoroughly mixed, put back into a container with a lid rested on top (not sealed), let it rest and rise on the counter (2-12 hours). If you are keeping your starter in the fridge, then tighten before returning.

Recipes and Resources

Lisa’s Walnut Sourdough

This was developed by my daughter in law Allie who got me started on my sourdough adventure. The recipe produces a crusty exterior and a chewy interior, while the walnuts give the bread a rich purple swirl. 

• 100 grams of starter 

• 375 grams of water

• 350 grams of strong (high protein) bread flour

• 100 grams of whole wheat flour

• 150 grams chopped walnuts  

• 11 grams of salt 

https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/

https://www.feastingathome.com/sourdough-bread/

https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe