Bob's Red Mill Secrets of Sourdough

Step 3: Using Your Starter Plan ahead! If you are storing your starter at room temperature, make sure to feed it 18–24 hours before you plan to bake. 4 Days Before Baking 1. Remove at least half the amount of starter you will need 2. Place it in a large clean ceramic, glass or metal bowl 3. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours Every Day for 3 Days 1. Mix 2 parts lukewarm filtered water and 1 part starter until incorporated 2. Add 2 parts flour and mix well; scrape down sides 3. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours Baking Day 1. Measure the amount of starter you need and follow your recipe as directed

A Note on Hydration

Many of the following recipes recommend 3–5 tablespoons of water, which might leave many of you wondering, what’s with the big variations? Cooking with sourdough, and whole grain flours in general, has a wide room for variance. Is your starter a week or a month old? Are you using whole wheat or spelt? Is your flour one-year-old or was it ground this month? All these questions play a big role in the hydration of whatever you’re cooking and how much water you may need to add to a recipe. So feel the dough, taste and smell what you’re cooking, and trust your instincts, as we explore the wonderful world of sourdough. And remember, even ugly bread makes delicious toast!