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Sourdough Day 2

Day 2 of making a sourdough starter from scratch. My house is a little chilly, I keep it at 64°, so the boys hang out in the oven with the light on so they stay warm. I’m completely new at this, so if anyone has tips, tricks, or advise I’m all ears. #sourdough #sourdoughstarter #sourdoughbeginner

2025/1/29 Edited to

As you embark on your sourdough journey, it’s essential to understand the care your starter needs. On Day 2, observe how your starter reacts to feeding and temperature changes; a warm environment (around 75-80°F) is ideal for fermentation. Keep in mind that colder temperatures, like the 64°F in your home, can slow down the process significantly. Make sure to feed your sourdough starter with equal weights of water and flour, using a 1:1:1 ratio of starter, water, and flour for the best results. The appearance of bubbles, along with a slight rise within a few hours after feeding, indicates active fermentation. Remember to maintain a consistent feeding schedule to keep your starter healthy and vigorous. Ask for advice from the sourdough community, as shared experiences can offer valuable insights. Many enthusiasts recommend keeping a journal to track your starter's progress and any peculiarities you notice along the way. Embrace the learning curve; sourdough baking is a blend of science and art that improves with practice. Happy baking!

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