Making Sourdough Starter #1

It’s been a hard week, but just wanted to post an update on the starter. It’s been two days and this baby is ALIVE (it’s scary and wondrous). I combined 100 gr of organic flour (3.5 oz) and 50 ml (a little less than 1/4 cup) of purified water (I have a reverse osmosis system under the sink), a pinch of salt and a pinch of sugar.

I have read many blogs & recipes to learn how to take good care of it and it seems it’s working. In 48 hours I saw fermentation and now – after just three days – it’s growing and making nice bubbles. It should be ready when it’s able to double its volume in 4 hours. I am around 8 hours now. Let’s see what happens tomorrow.

Ciao :)




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