Did your sourdough starter do anything today? Mine did! It started forming small bubbles and it’s odor is a little sweet and acidic. Like…a sweet flour and vinegar mixture. That’s a good sign! If yours hasn’t, that’s okay – sometimes sourdough starters can take as much as two weeks to get a good rhythm! Hopefully yours won’t take as long.

So what do we do today? Basically the same as yesterday. I wasn’t liking how stiff the starter was, so you’ll see that I add more water than flour. I’ll do this for a day or two to try to get it closer to 50:50 water to flour. Hopefully this won’t kill the starter culture before it’s developed.

First step: I removed about 150g of the starter mixture.

Next, I added about 100g of water and about 75g of AP flour. I gave it a good mix and cleaned off the sides pretty well on inside of the jar. I’m leaving it in a bowl on the counter covered with cheesecloth tonight. Hopefully we’ll see some more activity tomorrow!

Today’s tip: some scales will display negative numbers! If you put your jar with the starter on the scale and tare it, then you can avoid doing any math by removing the starter until it tells you -150g. We love not doing math!