Prep
5m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
Whole wheat flour
Filtered water
Kitchen scale
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Troubleshooting: Only feed your starter unbleached flour and unchlorinated water. It will not ferment and activate properly otherwise. You will come to find out that temperature has a huge impact on sourdough. Keeping the starter at 75-85° F is ideal. Anything less and the starter will take longer to ferment. Some great options for warmer areas in your home are above the refrigerator, in the oven with the oven light on, or above a fireplace/heating vent. If your starter is not starting to bubble and rise between feedings, try allowing the starter to set for an additional 12 hours to give it more time to ferment. (This is often needed when a starter is being kept at a lower temperature) After a few days, your jar may become messy and hard to keep clean. Pour your starter into a clean jar every few feedings if needed. The best starters are not necessarily the oldest starters. The best starters are the ones that are fed consistently. Feed your sourdough daily and accurately and you will be rewarded!
Only visible to you
Made it?
Cancel
D
Dani R
2 months ago
Can you use bread or ap flour?
Like
Reply
Cancel
Mel Matthews
2 months ago
Bread flour would be best! It can be done with unbleached all purpose but it doesn’t activate as nicely.
Like
Reply
Cancel
D
Dani R
2 months ago
Got my Daisy dough it all starting hopefully she does well
Like
Reply
Cancel
J
Jeannine P
2 months ago
Is it possible to get this recipe in measurements other than grams?
Like
Reply
Cancel
Mel Matthews
2 months ago
Sourdough starter is best measured in grams for accuracy but you can do it with roughly 1/3 cup flour to roughly 1/4 cup water. The texture should resemble a thick muffin dough.
Like
Reply
Cancel
Meagan D
2 months ago
Love this!
Like
Reply
Cancel
Mel Matthews
2 months ago
So glad you love it! ❤️❤️
Like
Reply
Cancel
Prep
5m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
Whole wheat flour
Filtered water
Kitchen scale
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Troubleshooting: Only feed your starter unbleached flour and unchlorinated water. It will not ferment and activate properly otherwise. You will come to find out that temperature has a huge impact on sourdough. Keeping the starter at 75-85° F is ideal. Anything less and the starter will take longer to ferment. Some great options for warmer areas in your home are above the refrigerator, in the oven with the oven light on, or above a fireplace/heating vent. If your starter is not starting to bubble and rise between feedings, try allowing the starter to set for an additional 12 hours to give it more time to ferment. (This is often needed when a starter is being kept at a lower temperature) After a few days, your jar may become messy and hard to keep clean. Pour your starter into a clean jar every few feedings if needed. The best starters are not necessarily the oldest starters. The best starters are the ones that are fed consistently. Feed your sourdough daily and accurately and you will be rewarded!
Only visible to you
Made it?
Cancel
D
Dani R
2 months ago
Can you use bread or ap flour?
Like
Reply
Cancel
Mel Matthews
2 months ago
Bread flour would be best! It can be done with unbleached all purpose but it doesn’t activate as nicely.
Like
Reply
Cancel
D
Dani R
2 months ago
Got my Daisy dough it all starting hopefully she does well
Like
Reply
Cancel
J
Jeannine P
2 months ago
Is it possible to get this recipe in measurements other than grams?
Like
Reply
Cancel
Mel Matthews
2 months ago
Sourdough starter is best measured in grams for accuracy but you can do it with roughly 1/3 cup flour to roughly 1/4 cup water. The texture should resemble a thick muffin dough.
Like
Reply
Cancel
Meagan D
2 months ago
Love this!
Like
Reply
Cancel
Mel Matthews
2 months ago
So glad you love it! ❤️❤️
Like
Reply
Cancel
