(Doughlene day 9 evening)

On Day 9 evening, my sourdough starter is thriving! Discarding all but 1/2 of the starter, I’m adding 1 1/4 cups of flour and 2/3 cups of warm water. After mixing well, I’ll cover it and let it rest for 12 hours for optimal fermentation. For those new to sourdough, it’s essential to understand the discard process, which involves removing a portion of the starter before feeding. This prevents overgrowth and maintains the starter’s health. Each day of the sourdough journey, from starter preparation to baking, offers unique insights that can enhance your baking experience. Stay tuned for Day 10, where I’ll share more about the feeding schedule, the changes in texture and aroma, and recipes you can create using both the starter and the discard. Learn tips on how to achieve a perfect rise and the characteristics of a robust sourdough starter. Whether you’re a busy baker or someone starting their sourdough adventure, there’s always something new to learn!