Sourdough Starter Journey: Day 3 - Feeding and Discarding

Welcome back to our Sourdough Starter Journey! On Day 3, we're diving into the essential care routine for your sourdough starter, especially during its crucial early stages.

Here's your comprehensive care routine for the first 10 days:

Mix Every 12 Hours (First 10 Days Only):
Stir your sourdough starter thoroughly every 12 hours to promote even fermentation and activity, helping establish a robust culture.

Feed Every 24 Hours (Approximately):
Feed your sourdough starter with fresh flour and water approximately every 24 hours .

Use a 1:2:2 feeding ratio (starter:flour:water) to replenish its nutrients and encourage growth.

Discard Excess Starter (First 10 Days Only):
Before each feeding, discard any excess starter from the jar, leaving only the desired amount for feeding.
Repeat this process for the first 10 days to maintain a manageable quantity and promote a healthy starter.

Use Filtered Spring Water or Tap Water Left at Room Temperature for 24 Hours:
When using tap water, let it sit at room temperature in a bottle for 24 hours to allow chlorine to dissipate, ensuring a healthier environment for the yeast and bacteria.
Alternatively, opt for filtered spring water to provide optimal hydration for your starter.

After 10 days, your sourdough starter should be mature enough to use in baking. You can start baking with it and store any excess discard in the fridge. This discard can be used in discard recipes or to refresh your starter if needed in the future.

Don't tighten the lid! Allowing airflow is essential for the fermentation process, so keep your jar covered loosely or partially open. Let's nurture our starters with care and watch them thrive into beautiful, flavorful cultures. Happy baking!

Join us on this journey as we nurture our sourdough starter and unlock its full potential. Don't forget to subscribe to our channel for more updates and tips on sourdough baking!

Let's continue to create something extraordinary with every loaf!

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