Sourdough Starter Schedule

• Before you start: We will begin feedings with whole wheat flour through day 4. On day 5 we will switch to unbleached bread flour or all-purpose flour for feeding so make sure you have some of that on hand too. Use warm (90ºF filtered or bottled water if you can to promote growth).
• Day 1 - In the morning when you wake up, combine together 150g whole wheat flour and 150g warm (90ºF) bottled or filtered water together in a bowl using your hand until no dry flour remains.
• Place the mixture into a clean container with straight sides. Make its able to hold at least 4 cups of liquid. A large mason jar or measuring cup works great for this.
• Day 2 - At the same time of day, stir your starter then remove half the starter and discard it. You cannot eat discard at this point.
• Add 75g whole wheat flour and 75g warm (90F) filtered water. Stir until no dry flour remains. Cover loosely with plastic wrap and place in a warm area (on top of the fridge is common).
• Day 3 - At the same time of day, remove half the starter and discard it. Add 75g whole wheat flour and 75g warm (90F) filtered water. Stir until no dry flour remains. Cover loosely with plastic wrap and place in a warm area (on top of the fridge is common).
• Day 4 - At the same time of day, remove half the starter and discard it. Add 75g whole wheat flour and 75g warm (90F) filtered water. Stir until no dry flour remains. Cover loosely with plastic wrap and place in a warm area (on top of the fridge is common).
• Day 5 - Begin feeding unbleached bread flour instead of whole wheat flour twice a day, every 12 hours.

  In the morning, remove half the starter and use it to make discard recipes like pancakes or pikelets! Add 75g unbleached bread flour and 75g warm (90F) filtered water. Stir until no dry flour remains. Cover loosely with plastic wrap and place in a warm area (on top of the fridge is common). Repeat this 12 hours later in the night.
• Day 6 - In the morning, remove half the starter and discard it or use for discard recipes. Add 75g unbleached bread flour and 75g warm (90F) filtered water. Stir until no dry flour remains. Cover loosely with plastic wrap and place in a warm area (on top of the fridge is common). Repeat this 12 hours later in the night.
• Day 7 - If your starter is doubling in size, resume feeding ONCE a day. If your starter is still not doubling, keep feeding twice a day until it does.

  Add 75g unbleached bread flour and 75g warm (90F) filtered water. Stir until no dry flour remains. Cover loosely with plastic wrap and place in a warm area (on top of the fridge is common).

  You can now transfer your starter to another container if you wish to be it's permanent home or keep it in the same jar. Do not wash your container daily! It has important yeast in there that keeps the starter alive. You can periodically wipe down the outside and the rim to keep it clean.

  I transfer my starter to a clean jar once a week so I can wash the other jar.
• If your starter is doubling in size then it's ready to make bread! Follow the instructions in the blog post about testing your starter to see if it's ready to make bread then head to the sourdough bread post to learn how to make your first loaf of sourdough bread!