Use a clean jar so you can clearly see.

Thank you.Are you uing Bread flour? I’m using whole wheat as my starting flour and will probably take you up on your recommendation to use regular bread flour as I feed it, but I hear how people keep starters in the fridge to have at the ready anytime they’re making bread. WARNING: Don't put an air tight lid on.

I have read several different gram equivalents…what gram measurement would you use for the 1/2 cup reserve starter? Somebody help me. Congrats! Discard all but 113 grams (a generous 1/2 cup). Not too sour yet but rose to gargantuan proportions! The consistency was like a thick pancake batter or a poolish if you’ve ever used a poolish as a starter. Kelly Colie I made my first loaf (ever!) Very good and easy even for me.

It's been in my oven with the light on for 4 days. On Instagram?

I feed mine 1/4 c of flour, 1/4 c of water every day. Sourdough starters improve with age, they used to be passed down generation to generation!Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.

Note: Since starters can develop at drastically different rates, it’s nearly impossible to offer a strict recipe. For my overnight loaf you’ll use 1/3 cup. WahiniSuzi

I ran out and purchased a 5qt. Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens.

It had a great sour taste so i am sure it will only get better. I would double check the max heat level for the baker if is stoneware.

Your daily values may be higher or lower depending on your calorie needs.Nutrient information is not available for all ingredients. Any idea why I’m seeing this result?

This was my first successful sourdough starter!

I made San Francisco Sourdough Bread by Donna on this website. Hopefully I will have better results Thanks so much for such a thorough tutorial! 8 of 64 One way is as described above – if after the feeding, the Another way is to take a teaspoon of starter and drop it into a glass of water. I even gave some starter to my mom!! I will. Nothing seemed to work until now.Rather than just feed the starter as I had done on Day 2, Then, during Day 8, I noticed that the starter became more active, and had begun to expand somewhat. 0.2g

The starter is fermenting and has a tendency to "grow".

The refreshed starter can be used make bread on the third day. I've kept mine alive for 2 weeks now and made my first loaf of sourdough. 199

I kept feeding it (eery day) for 4 days before I made my first loaves (rounds) of San Francisco Sourdough bread. Percent Daily Values are based on a 2,000 calorie diet.

I put it in the oven with the lioght on for 7 days...feeding 1/3 cup water and 1/3 cup flour every day. I used whole wheat flour (not pastry flour) and measured it exactly to these specs. Thank you for all your detailed information and videos.

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