Ok, you just received your dry starter from us! Now what to do;

Use warm filtered water if possible, and bread flour or whole grain flour (wheat, rye…). You need a container and cheesecloth or another fabric for cover. Keep your mixture in a warm spot (20 to 25 C), like the oven with just the light turned on.

Start with just 1 tsp of dried starter. Keep the rest for just in case or to share.

DAY 1: Mix together 1 tsp of dried starter, 1 tbsp water, 1 tbsp flour. Blend, place in the jar and cover with the cheesecloth. Secure with a rubber band. Wait 24 hrs.

DAY 2 AND 3: Each day, add to the jar; 1 tbsp flour and 2 tsp of water. Blend, place in the jar and cover with the cheesecloth. Secure with a rubber band. Wait 24 hrs.

DAY 4 and onwards: By now you should have some nice bubbling in that jar. Time to feed your starter its normal ratio. Normal ratio is 1 part starter, 2 parts water, 2 parts flour (in grams).

Meaning, now you can take just 1 Tbsp of the starter (15 gr), place in a mixing bowl, add 2 Tbsp of water (30 gr) and 3 Tbsp of flour (30 gr). Blend, place in the jar and cover with the cheesecloth. Secure with a rubber band. Wait 24 hrs. Discard the remaining starter.

Repeat this feeding everyday until your starter is healthy. A healthy starter should double, or even triple in size, within 12 hours of feeding it.

Here is a timelapse video of what our healthy starter looks like after feeding (over 12 hours).

That’s it, you have a starter!

Any questions? Send me an email at valentine@edenwestgourmet.ca

Want to take a sourdough class? We will host online classes during the Covid-19 pandemic, and in person in our store when things go back to normal 😉. Check our calendar here: https://edenwestgourmet.ca/cooking-classes/

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Enjoy your sourdough journey!