Day 7: By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should smell pleasant, and not link stinky like gym socks. If these conditions are met, your starter is now active and ready to use!
Please keep in mind, if your starter is not ready at this point which is quite common due to temperature issues (too cold), timing, and other factors, continue the feeding it for 1-2 weeks or more. Be patient!
The very last step is to transfer your starter to a nice, clean jar. In keeping with tradition, you can also name it and please do! My starter is called Dillon, after my oldest boy.
At a glance, your overall daily schedule with measurements should look like this:
Day 1: 60 g flour + 60 g water = 120 g starter
Day 2: Do nothing
Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter
Ingredients:
1 cup sourdough starter
2 cups all-purpose flour
1 teaspoon salt
1 cup water
Instructions:
Mix together the sourdough starter, flour, salt, and water in a large bowl until a dough forms.
Knead the dough on a floured surface for 5-10 minutes.
Place the dough in a greased bowl, cover, and let it rise for 8-12 hours.
Preheat oven to 450°F (230°C). Place a Dutch oven or lidded casserole dish in the oven as it preheats.
Once the oven is hot, carefully remove the dish and place the dough inside.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
Remove the bread from the oven and let it cool on a wire rack.
Enjoy your homemade sourdough bread!
