How do I feed and activate starter?

# Step 2: Feed and Activate Your Starter Once active, feed daily: discard to 60g, add 60g flour + 60g water. Keep at 70-75°F, feed 1-2x/day if baking soon. Test readiness: bubbly, doubles in 4-8h, sour aroma, floats in water. Store in fridge weekly feed if infrequent use. Maintain for 3-5 days straight. Tips: scrape sides clean, consistent time. 63 62

How do I mix dough and bulk ferment?

# Step 3: Mix Dough and Bulk Ferment **Ingredients (1 loaf):** 50-100g active starter, 375g warm water, 500g bread flour, 10g sea salt. Mix water + starter + salt, add flour. Rest 30min. Do 4 sets stretch-folds every 30min (pull edge to center 4x/turn). Bulk ferment 8-10h room temp (70°F) until 50% rise, bubbly, jiggly. Use straight tub to monitor. 64

How do I shape and cold proof?

# Step 4: Shape and Cold Proof Flour counter, gently turn out dough. Fold edges to center for tension, rest 20-40min. Reshape tight boule, place seam-up in rice-floured towel-lined bowl/banneton. Cover, fridge 12-48h (24h ideal for open crumb). 64 61

How do I bake and troubleshoot?

# Step 5: Bake and Troubleshoot Preheat oven/Dutch oven to 550°F 45min. Score dough 'X'. Into hot pot on parchment, 450°F covered 30min, 400°F uncovered 10-15min (internal 205°F). Cool 1-2h. Log results: crumb, crust, rise. Adjust hydration/time next bake. Common fixes: dense=stronger starter; flat=underproof. 64

Master Sourdough Bread Baking in 5 Steps

Q: How do I build your sourdough starter?

# Step 1: Build Your Sourdough Starter Gather tools: digital scale, glass jar (3/4 L), rubber spatula. **Day 1:** Weigh 60g whole wheat flour + 60g warm water (filtered if possible) into jar. Mix until smooth (pancake batter consistency). Cover loosely, rest 24h in warm spot (70-75°F/21-24°C). **Day 2:** Look for bubbles. No feeding, rest 24h. **Days 3-7:** Discard half (~60-116g daily), add 60g unbleached all-purpose flour + 60g water. Mix, cover, rest 24h warm. Mark jar to track doubling. From [The Clever Carrot beginner recipe](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe). 62

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Instant Toolkit

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Step-by-Step Guide

Step 1: Build Your Sourdough Starter

Gather tools: digital scale, glass jar (3/4 L), rubber spatula.

Day 1: Weigh 60g whole wheat flour + 60g warm water (filtered if possible) into jar. Mix until smooth (pancake batter consistency). Cover loosely, rest 24h in warm spot (70-75°F/21-24°C).

Day 2: Look for bubbles. No feeding, rest 24h.

Days 3-7: Discard half (~60-116g daily), add 60g unbleached all-purpose flour + 60g water. Mix, cover, rest 24h warm. Mark jar to track doubling.

From The Clever Carrot beginner recipe.

Why this step matters:

-Starter captures wild yeast for natural leavening, essential for authentic flavor
-Builds foundational skill in fermentation management for consistent baking

7 days (10 min/day)

Digital scale, Glass jar, Rubber spatula, Whole wheat flour, All-purpose flour

$0-$10