Bob's Red Mill Secrets of Sourdough

Step 1: Making Your Starter You’ve got all your ingredients and tools, now all you need is time. Here are the day-by-day steps to build and feed your starter: 1. Mix 4 oz flour and 4 fl oz lukewarm filtered water until combined in a 32 oz glass jar 2. Scrape down sides 3. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours Note: Use a clean non-reactive metal or glass bowl or jar. Only use plastic if it is clean and free of odors. 1. Mix well; scrape down sides 2. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours Note: Your starter should start to look bubbly and smell “ripe.” Discard if there is ever mold in the starter. 1. Discard 4 oz starter (or share with friends so they can grow their own!) 2. Add 4 oz flour and 4 fl oz lukewarm filtered water to remaining 4 oz starter 3. Mix well; scrape down sides 4. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours Note: There will be quite a bit of waste when building a starter. Unfortunately, this is necessary so the starter does not get too large to easily maintain or use.

1. Discard 6 oz starter 2. Add 3 oz flour and 3 fl oz lukewarm filtered water to remaining 6 oz of starter 3. Mix well; scrape down sides 4. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours Begin feeding with a 2:2:1 ratio (flour:water:starter) 1. Discard 9 oz starter 2. Mix 6 fl oz lukewarm filtered water and 3 oz starter until incorporated 3. Add 6 oz flour and mix well; scrape down sides 4. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours

1. Discard 12 oz starter 2. Mix 6 fl oz lukewarm filtered water and 3 oz starter until incorporated

3. Add 6 oz flour and mix well; scrape down sides 4. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours

1. Discard 12 oz starter 2. Mix 6 fl oz lukewarm filtered water and 3 oz starter until incorporated

3. Add 6 oz flour and mix well; scrape down sides 4. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours