The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pictorial aka Creating a Starter

carltonb's picture
carltonb

Sourdough Pictorial aka Creating a Starter

This is a pictorial process for creating your starter. You can follow the attached chart to see the feeding schedule I use for a two-a-day feeding.

The feeding chart

I like this method because it meets my particular work needs.

In this example the starter was kept between 74 and 80° F for the entire process except for Day Four PM to the AM schedule on Day Five. This time I left it in an area that was at least 84° F. You can see how the fermentation "got away." This will be corrected by returning the starter to the 74 and 80° F range.

Day One

Your ingredients




The initial mixing process



Day One "0 hours"


Day Two AM

24 hours later

Mixing process






Day Two PM 6+ hours later






Day Three AM 16 hours later





Day Three PM 6+ hours later


Day Four AM 16 hours later




Day Four PM 6+ hours later



Day Five AM 16 hours later


At this point continue to feed the starter and use as needed in your formulas.