Sourdough Starter Day 2

The first thing you need to remember about Sourdough Starters is that each of them will behave differently and secondly be patient. I am not a patient person by nature, so Sourdough Baking has taught me to slow down and enjoy the process.

You may not have seen any activity overnight, honestly you probably shouldn't have, but no worries if you did!

Day 2 Process

1. In the same jar add 60-grams AP UNBLEACHED flour, it is vitally important that it be UNBLEACHED flour.

2. Add 60-grams FILTERED, Room Temperature water

3. Stir until throughly combined

4. Use a rubber spatula to scrape down sides

5. Cover with a coffee filter, paper towel or syran wrap. Everyone has a different theory and opinion on what to cover or not cover with. I sometimes will even use my mason jar lid (not the ring, just lid) and I know others that put theirs under pressure. So, I encourage you to play around and see what works best in your home or bakery. For my house I use the coffee filter secured with a hairband

6. Place on counter and observe for 24-hours.

Check out a step by step tutorial of me feeding my starter - Buddy https://www.tiktok.com/t/ZPR7cyeJy/