What you will need:

• 1-quart sized jar with a tight-fitting lid

• dehydrated sour dough starter (Purchase Here)

• all-purpose flour

• non-chlorinated water 70-75°F

• kitchen scale

• rubber band that will fit around the jar

Day 1:

• Weigh your empty jar and note the weight in grams (a label or piece of masking tape on the lid works well for this)

• Add 1 tsp dried starter and 1.5 Tbs non-chlorinated water 70-75°F to the jar.

• Stir for 30 seconds. Let rest for 30 seconds and then stir for 30 more seconds.

• Add 1 Tbs all-purpose flour to the jar and stir until smooth.

• Cover the jar with the lid and store in a warm location about 70-75°F.

Day 2:

• Add 2 tsp non-chlorinated water 70-75°F to the jar and stir.

• Add 1 Tbs all-purpose flour to the jar and stir until smooth.

• Cover the jar with the lid and store in a warm location about 70-75°F.

Day 3: Repeat steps for Day 2

Day 4:

• Add 1/4 c non-chlorinated water 70-75°F to the jar and stir.

• Add 1/3 c all-purpose flour to the jar and stir until smooth.

• Cover the jar with the lid and store in a warm location about 70-75°F.

Day 5:

• Add 1/2 c non-chlorinated water 70-75°F to the jar and stir.

• Add 1 c all-purpose flour and stir until smooth.

• Cover the jar with the lid and store in a warm location about 70-75°F.

Day 6:

• Weigh the jar in grams.

• Subtract the original weight of the jar from the current weight. The difference is the number of grams of all purpose flour and non-chlorinated water you will use today.

• Add the non-chlorinated water 70-75°F to the jar and stir.

• Add the all-purpose flour and stir until smooth.

• Stretch the rubber band over the jar and make it even with the sourdough starter line.  (Use this to monitor the rise in your sourdough)

• Cover the jar with the lid and store in a warm location about 70-75°F.

• When your sourdough doubles in size and a teaspoon of starter dropped in a glass of water floats, it is ready to use!

Day 7 and beyond:

·         Feed your sourdough starter a 1:1:1 of starter, water, and flour each day.  This can quickly give you gallons of starter so recommend discarding starter until you have a more reasonable amount before you feed (there are tons of recipes online of what you can do with discard.  I make pancakes (super fluffy!), cookies, crackers, etc.  You can also share with a friend or feed it to chickens or pigs.