Welcome back! How are your starters doing? Mine hasn’t had much progress. I marked the top of my starter with a piece of tape, and, while there was a little bit of growth, it was nearly at the same point. I could see some little bubbles forming on the side of the jar, so I know it’s working!
Now you just have to feed it again. First throw out about half of what you have. There is a reason behind doing this. Whenever you feed your starter, you want to double what you have on hand so that the yeast have enough to feed off of. So if you start with one cup, you double it to two. The next time you feed it, you’d have to add another two cups for a total of four. The next time you’d end up with eight…
As you can see, it can get out of hand. Once you start using the starter in your recipes, you won’t have to throw half of your starter every time you feed it. But, until we get a strong starter going, we need to keep the amount in check.
So, throw out about half of what you have. I made a guess and then weighed my jar:
This is about 17.5 oz. If you recall, my jar weighed 13.75 oz. So, there’s a little less than 4 oz left in the jar, just what I wanted! Remember we added a total of 4 oz of flour and 4 oz of liquid the first two days for a total of 8 oz. Thus, the 4 oz I have left is just about half.
Now, feed your starter just like you did yesterday. Add 2 oz unbleached, unenriched bread flour and 2 oz water. Mix together and replace the lid.
If you did it right, the level of your starter should now be at the same level it was yesterday. I left the tape in place when I fed mine today, and afterward it was about the same height:
Hopefully we’ll start to see a little more activity by tomorrow. Even if you don’t see any activity, don’t despair! I can’t stress enough how sourdough takes patience – not just building the starter, but in making the bread, too. This does not translate into “difficult” or “time-consuming,” as the hands-on time is just like any other bread you make. You just have to plan ahead a little better.
I’d love to hear how your starters are doing! And, as always, I’m so happy to answer any questions you have – email me at ovenmittsblog (at) gmail (dot) com, and I’ll get back to you as soon as I can!