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Export 3 ingredients for grocery delivery
Step 1
Step 1: Prepare Your ToolsGet a clean glass jar, a digital kitchen scale, a spoon or spatula, and your ingredients: sourdough starter, flour, and water.
Step 2
Step 2: Weigh Your StarterPlace your jar on the scale and tare it (zero it out). Then add 50 grams of your active starter to the jar.
Step 3
Step 3: Add FlourAdd 50 grams of unbleached all-purpose or bread flour to the starter.
Step 4
Step 4: Add WaterNow pour in 50 grams of room temperature filtered water. If using tap water, let it sit overnight first to let the chlorine evaporate.
Step 5
Step 5: Mix ThoroughlyUse a spatula or spoon to stir everything together until fully combined. The texture should be like thick pancake batter with no dry flour left.
Step 6
Step 6: Mark the LevelPlace a rubber band around the jar or use a marker to note the starting level of your starter. This helps you track its rise.
Step 7
Step 7: Cover LooselyCover the jar with a loose lid, cloth, or plastic wrap. It needs airflow — avoid sealing it tightly.
Step 8
Step 8: Let It RestLeave the jar at room temperature (ideally 70–75°F). Allow it to rest undisturbed for 6 to 18 hours, depending on the temperature.
Step 9
Step 9: Check for ReadinessThe starter is ready when it has doubled in size, is full of bubbles, and has a light, sponge-like texture. It should smell mildly tangy and fresh.
Step 10
Step 10: Use or StoreUse your active starter in a recipe, or store it in the fridge if you’re not baking. If refrigerating, feed it first and allow it to sit at room temperature for a few hours before chilling.
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