Day 2 Morning: Stir starter, put lid back on loosely & let it sit for 24 hours. A lot of people starting out use an equal volume of flour and water because it’s easy, but it's also a lot harder to tell when it’s ready, versus a starter that's a little stiffer: say, around. Roughly mix it altogether and leave overnight. Day 1: Combine ½ cup of gluten-free flour and ½ cup spring water in a container that’s big enough for you to add to later. Leaving it out on the counter, it will need to be fed equal parts water and flour every 12-24 hours. When the oven is preheated, and the pans are scorching hot, take them out of the oven. Yes, you can put fed starter in your turned-off oven to stay warm, forget about it, and preheat the oven to 450°F for biscuits. The solution: keep it warm. It’s a unique and delicious twist. Cover the jar with a coffee filter and secure it with a rubber band and place the jar in a warm place in your house. Instructions. Day 3 – 6 Stir the starter and discard all but 25 grams of the starter. To clean jar, add ¼ cup Whole Wheat Flour, ¼ cup All Purpose Flour & 1/3 cup Filtered Water. The Whole-Wheat Sourdough Starter is an excellent starter for making bread. Using a yoghurt maker or instant pot. It’s one. I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different. Bake the dough @ 450 F for 15-18 minutes, or until the surface is set and the bottom crust is golden brown. DAY 1: All you need for today is 50g of water and 50g of flour plus a clean jar. Around 74-76°F (23-24°C) would work, and you'll see an uptick in fermentation activity (and, in my. 400 g = 1 ⅔ cups. Each of which is optimized for different bakes, and is nurtured on that. Add extra water or flour if needed to form a soft, sticky dough. Day 2: Give the flour and water. You can find many simple recipes online. Too cold and your starter won't rise. After feeding, we would leave a starter at room. Don’t use the discard for the first week as it has harmful bacteria that can make you sick!Combine the starter, flours, and water (hold off on the salt) in a large bowl and mix well, until all of the flour is moistened and the dough has formed a cohesive mass. Sourdough in a Bread Machine. Early in the day, build 100g sourdough starter by. Sourdough Starter Too Young. Remove the bread from the oven, and cool it on a rack. Feed this 113g of starter with 113g each water and flour. 500 g bread flour (such as King Arthur) 10 g fine sea salt. This will mean that your starter will become runny and watery. Leave the mixture on the counter for 24 hours. Having a reliable Sourdough Starter is an essential for any serious baker. This allows natural enzymes within the flour time to work alongside the little microbes in the starter, converting starches to a more digestible form. Remove the starter from the fridge and let it come to room temperature. Just try your best to incorporate all the flour. To Make a Starter: In a high-rimmed jar, mix together the 100 grams of flour and 100 grams of water. Do not thow it down your sink drain). This "sourdough starter" or mother dough as its known forms a symbiotic culture of lactic acid bacteria and wild yeast that produce carbon dioxide responsible for the rising of bread dough. Credit: Emma Christensen. I keep my starter in a large 3/4 Liter Weck jar and. To the warm milk, add the active sourdough starter, salt, and sugar. Stir the flour and water together, ensuring all flour has been moistened. Use 1/4 cup batter for each pancake. Add ½ cup all-purpose flour and ¼ cup water to a jar, and stir vigorously (you want the starter to have the consistency of thick pancake batter. . The very short answer is, your sourdough starter generally will be at its peak anything between 4 and 12 hours after feeding. Mix well. Sourdough contains less. On the fourth day, the sourdough starter will appear very bubbly with both large and small bubbles. The wide mouths make it easy to maneuver your. The percentage indicates the hydration of the flour in the starter. Add ½ cup of water and ½ cup of flour to your vessel of choice. You can also explore. Feed the starter as you would, adding some flour and water and getting rid of any discard. 350 g = 1 ⅓ cups + 2 tablespoons. Day 2 – No discard. (A ratio of 1:1:1. Sourdough Starter Recipe. It still rises, although not as high, and it can be a lot slower. Being able to troubleshoot sourdough starter issues is important to ensure you maintain the healthiest starter. Set the starter in a warm spot, free of temperature swings, and drafts to ferment for 24 hours. Store it in a warm, dry place for up to 2 days. 10. Set the jar aside in a warm spot out of direct. Allow the batter to set for 15 minutes. Day 1: Combine ½ cup of gluten-free flour and ½ cup spring water in a container that’s big enough for you to add to later. If your house is cold, pop it near the kettle or oven to keep it warm. You can perform a float test to check if your starter is ready. Over the lifetime of your starter, you will need to remove a lot of starter from the jar as well as add a lot of flour and water. Step 1: Make a shaggy dough. 100%. Add 25 grams flour and 25 grams water. Switch to a wooden spoon. This step dissolves the sugar which is crucial for crinkle-top brownies. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. Now add your flour and salt and mix whole lot. Repeat this process morning and night for two full days, or four total feedings. You will need 100 grams of active sourdough starter to bake one loaf of bread. See video for guidance. Add ½ cup (60 gr) of all-purpose white flour. Next, mix the dry into the wet ingredients. Yeast dies at 140°F, and it's likely that your sourdough starter will suffer at temperatures even lower than that. 1. This expert-approved guide will walk you through. These gallon-size glass jars are perfect for large sourdough starters. While sourdough baking seems to be everywhere, there are plenty of easy bread recipes that don't require a starter. read more. garnish ‘n bake away! Preheat oven to 425°F/220°C and mix your topping ingredients in a small bowl, seasoning to taste. The preferred flour to use is whole wheat flour, which has more microorganisms in it and because its higher protein content provides better food for the yeast. “King Arthur Flour sells a fresh starter and it’s made. Squish the mixture together with your hands until the flour is fully absorbed. A daily feed is adequate for bringing your sourdough starter back to life after a liquid meltdown, but some bakers will opt for two feedings per day to. Mix the dough for one minute to incorporate all the bread flour, using the wooden spoon. Bread baking in a Dutch oven; 10 tips. Sourdough Pizza Bases. A sourdough starter culture is used to seed fermentation in new dough when making sourdough bread. Directions. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. To prepare your sourdough starter for its rest in the fridge, use a 1:2:2 ratio of starter to flour & water to feed your existing healthy starter before placing it into the fridge. Day 2 – No discard. The optimum time to use it will be when there are lots of bubbles at its surface and it has has physically risen to its peak level, just before deflating back down again. This sourdough style bread recipe is easy make and taste like a real sourdough bread but without the sourdough starter. Authentic? Commercial yeast produces something that looks like sourdough but is completely bland and tasteless. If it floats, you’re ready! If it doesn’t float after 24 hours, add more flour and water (equal parts), stir again, and wait. 3 (308) 255 Reviews 64 Photos This sourdough starter recipe with yeast, water, and flour is easy to make. Place a lid on the jar and place the sourdough starter in the refrigerator. Cover it with a lid and allow the mixture to sit for one hour at room temperature. Once it has been left unfed for long enough, it will have died. Too cold and your starter won't rise. Description. Ripe sourdough starter (100% hydration) 3. Leave uncovered for about an hour. Working with one portion of dough at a time, place on a piece of parchment paper. Most commonly, the issue here has to do with temperature ( which is very important ). Add the cup of warm water and mix into a paste. Use a scale to weigh the flour and water if at all possible. To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen. In a medium bowl, whisk together the sourdough starter discard, sugar, baking soda, and salt. caraway seeds. Day 2: 12 -24 hours after Day One (plan for 2 additions of flour a day at regular intervals. Then, dump the dry ingredients into the bowl of wet ingredients and whisk together until most of the flour is mixed. Shop products from small business brands sold in Amazon’s store. See full list on theperfectloaf. Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop so that the dough is on top of the parchment paper. To produce enough starter for baking, we take some portion of the original culture (say, 30 grams) and feed it at least 1:1:1 (starter to flour to water), which gives 90 grams of mature starter to work with. 100g. Stir vigorously, making sure to scrape down the sides and incorporate everything. Cover and boil until potatoes are tender, about 35 minutes. Allow it to sit for 24 hours. Final Verdict. Turn the dough out onto a clean work surface and divide into 16 equal pieces. Sourdough Starter; Popular in products. Feed your starter daily and let it grow for a few. Here are the new ingredient amounts:Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. On day 8 you’ll need to transfer the starter to a quart size container. Set aside. Leave it to grow and become active again 12 to 24 hours before using it in a recipe. You will receive a healthy, moist ball of live sourdough. To the 50g of sourdough starter, add 50g of flour and 50g of water. On day 3, transfer the starter to a clean bowl. DAY 1 - MORNING Starting with a clean jar, add 20g of dried sourdough starter. It is the same starter we use in all our sourdough baking. That’s just a little too warm for us humans! We like to live in cooler homes that make our starters sluggish and our baking even harder. Mix ½ cup whole wheat flour with ½ cup water. With wood-fired pizza, I like to cook at around 600°F (315°C) and in a home oven at around 550°F (290°C). 390 g = 1 ½ cups + 2 tablespoons. Store frozen for up to 6 months or dried for 2 to 3 months. Repeat this until you get doubling before the fall of the starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Mix well then place the lid on top without closing it. Every 12 hours or so. Add the remaining 475 grams (2 cups) of water for the dough to the bowl of leaven. Vitamin A iu 0 IU is the same as vitamin D. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. This means, adding in a fresh 40g of flour and 40g of water and mixing it really well with yesterday's mix. Walnut and Rye Sourdough Bread. Once it becomes…. When your mind goes to sourdough, you might envision a plain loaf of bread with an interesting and delicious flavor. Mix until smooth and cover. Stir with a wooden spoon until well combined and the consistency of pancake batter. (To calculate the weight of your starter, subtract the mass of a clean mason jar from the mass of the one holding your starter. In a medium bowl, add the warm water and yeast. This should give you around 200g (with a little left to perpetuate your culture) of ripe starter to use twice a day. Place your fed starter back in the jar, cover the jar with a metal or plastic lid and set it in a warm place. Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease. Cover jar and set aside for 24 hours, discarding the remaining starter in the bowl. Sourdough starters are often referred to as a percentage ‘hydration’, for example 100% hydration sourdough starter. Le Creuset Stoneware Canister with Wood Lid, 23 oz. I recommend using a 1:2:2 ratio to feed your starter prior to going into the fridge. The optimum time to use it will be when there are lots of bubbles at its surface and it has has physically risen to its peak level, just before deflating back down again. Feed the starter once a day until it starts to double in size. Extra soft and fluffy sourdough pancakes mixed up and ready in under 30 minutes. So I’ve compiled a list of things to make with your sourdough starter. Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add 3 tablespoons (40 gr) of yogurt whey and 3 tablespoons (40 gr) of filtered water (or tap water) to a qt-size measuring cup or a medium bowl. 30g flour (in this case I’m using 15g organic rye flour and 15g organic white flour) 30g water (preferably filtered and room temperature – not straight from the tap) Weigh the flour and water, and combine them in the container. Make sure sourdough starter has been well feed. Temperature plays a huge part in the fermentation and growth of your sourdough starter. Store the bread for a few days at room temperature, wrapped loosely in plastic; freeze for longer storage. No yeast needed, sourdough lets anyone turn flour, water, and time into absolutely spectacular bread. Sourdoughs International is a family business dedicated to the resurgence of authentic sourdoughs. Place in a bowl or container (we use a quart takeout container, so it's easy to watch grow). 365 g = 1 ½ cups + 1teaspoon. This means that you feed one part sourdough starter to 2 parts flour and 2 parts water. A sourdough starter can last for quite a long time in the fridge, but it won’t last forever. Use a paper towel, a napkin, or your finger to grease the insides of 4 or 5 english muffin rings with some butter. Preheat the oven to 450°F. Mix well. Stir until everything is well combined. If you have a narrow mouthed jar, the small opening will make feeding and caring for your starter messier. A hearty strain of wild yeast, fed exclusively organic bread flour, that has served us well for many years. Leave the container out at room temperature (at least 70 degrees. Stir well, cover, place in a warm place. Sourdough starter. Discard the rest of the starter (this can be used for discard recipes so long as your starter is at least 7 days old). Feed the starter once a day until it starts to double in size. Drain cooking liquid into a large glass measuring cup. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. Rye (or pumpernickel flour) is also great. Making the starter: In a clean jar, weigh out 50 grams each of whole wheat flour and water. Cover with plastic wrap and set in a warm room temperature, draft-free location. Once this happens, measure out 113g and feed once again with 113g each water and flour. It can occur for a number of reasons including: it has come from the. We don't want to overwhelm the cake's rather delicate flavor with sourdough, so we'll replace just one-third of its flour (one-third of 240g = 80g) with discard starter (160g, which is 80g flour + 80g water). sammy (gf) san. Mix the dough on low speed and gradually increase the speed to medium as it comes together into a mass. Let sit for 5 minutes to let liquid be soak in. sally. Once a week, remove your sourdough starter from the fridge, pour into a bowl and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. Mix the water & flour together in the jar, pop the lid on loosely (or a piece of paper towel & elastic band). Stick to a Regular Feeding Schedule. The mixture will be thick; any remaining lumps will dissolve during the fermentation process. Using a warm water bath or thermos. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Autolyse. Cover loosely with plastic wrap and allow it to stand until bubbly. Dry the starter in a food dehydrator set to 105°F or less. In this case, a leavening agent such as baking soda is added to react with the acidity of the starter and create gases that are trapped. Or your partner sees what looks like an ancient jar of leftover pancake batter in the back of. Mix well and cook immediately while the soda is active. If the starter becomes bubbly and expanded within 12 hours, it's ready for one final feeding before use, or to be put back. Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Yeast dough that’s just begun to rise sinks like the proverbial stone when dropped into water. Bake the bread for 25 to 30 minutes, until it's golden brown and its internal temperature is about 200°F on a digital thermometer. Take a small spoonful of the starter and drop it into a glass of water. In the latter scenario, discard down to only 50g starter and feed as above. larry. Place 60g of the starter in a clean jar. What is a sourdough starter? The quick version: a sourdough starter is an active colony of wild yeast and good bacteria cultivated by combining flour and water and allowing it to ferment. Just make sure it’s clean and has no soap residue in it. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Cover the bowl, and let the mixture rest overnight at room temperature. Sourdoughs International is a family business dedicated to the resurgence of authentic sourdoughs. Discard the rest of the starter (this can be used for discard recipes so long as your starter is at least 7 days old). Cover with a damp towel or wrap and let rest for 1 hour on your countertop, returning to the bowl after the first 30 minutes to work the dough into a rough ball. sammy (gf) san francisco. Score the surface decoratively with a sharp knife. To revive, mix with water and let sit for 6. Fluffy Sourdough Pancakes. Stir until evenly combined, and scoop into a clean jar. When the bacteria have consumed all the sugar in the starter the smell will intensify. Cover it and let it rest on the counter until it starts bubbling (1 to 2 hours) before returning it to the refrigerator. Sourdough Bread Recipes. Sourdough bread is an ancient fermented food that has sustained humans around the world for thousands of years. It will keep fermenting, but at a much slower pace because of the cold temp. Roll the pieces into 30 inch ropes (about 1 inch thickness). rye flour1/2 cup heaped. In a medium bowl, add the warm water and yeast. ) plus (3/4 to 1 cup) flour. Dough made with a young sourdough starter just won't develop. It's easier to explain using an example. frontier. Hobbyists often proudly share their work on social media. Stir until combined. When the starter is hungry, assess if it barely expanded or if it came close to doubling. Sourdough starters can develop a wide range of smells, the most common one being that of alcohol. “I know Trevor Wilson [another master baker and respected sourdough philosopher] uses an all-white flour starter,” says Kristen. When the dough is ready, place a tray of water in the base of the oven (this will help it develop a good crust) and score the top of the loaf with a sharp knife. Mush it up until it's soft and the water has turned somewhat milky in color. Keeping it in your microwave or oven with the light turned on. The discarded starter is added to additional flour and liquid and fermented for 12-24 hours. That’s a natural byproduct of the fermentation of the yeast and you can just simply stir it in or pour it off. This is essentially homemade yeast. 4. Then simply remove the lid to release excess moisture (steam). Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar). Combine the water and flour in a jar that is at least 375 mL (1-½ cups). Don’t get me wrong, this stoneware canister is just absolutely gorgeous. Just try your best to incorporate all the flour. Cover and boil until potatoes are tender, about 35 minutes. This sourdough starter is taken directly from our own batch in its live form and not dehydrated. Ladle sourdough starter onto the hot pan. It's pretty darn hard to kill them. Day 2: 12 -24 hours after Day One (plan for 2 additions of flour a day at regular intervals. Stir, cover lightly, let rest for a few hours, then place the container back in the fridge. Then add 50g each flour and water to the starter left in the storage container. About this item . If your sourdough starter is rising and falling in a predictable timeline, you can be sure that it is a stable starter now. Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes. This ratio will ensure that your sourdough starter has adequate food whilst it's in the fridge. Stir vigorously, loosely cover, then let sit for 24 hours. Day 1 – Add 25 grams flour and 25 grams water to your glass jar. If you do see bubbles, remove half of the starter, add the 1⁄2 cup flour and 1⁄4-1/3 cup water and stir thoroughly. Bake the focaccia for 25-30 minutes or until golden brown. If it floats, your starter is ready for baking. Use the rest to start a discard jar. Cover it and let it rest on the counter until it starts bubbling (1 to 2 hours) before returning it to the refrigerator. Method. For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Use a pastry brush to brush off excess flour. Separate the eggs into two medium bowls, one with the yolks and one with the whites. Say you have 120g of starter in your jar. Weigh 4 ounces (3/4 cup + 2 tablespoons) all-purpose flour. ratio), stirring well. Step 3: Leave to air. Day 1: Make your sourdough starter. Scrape down the sides of the. Day 3: Pour 50g of the starter into a fresh jar and feed it 50 grams flour and 50 grams water. 10 of 11. Add fresh flour and water. 3) Dry. Sourdough starter. Day 3: Pour 40g of the starter into a fresh jar and feed it 40 grams of flour and 40 grams of water. Place the yoghurt into a bowl and stir in the warmed milk. Cover with the lid of the jar, or a piece of plastic wrap secured around the top with a rubber band. For. This is a guide a lot of people have been asking me to do for a while. Drizzle more evoo on top your focaccia. As I mentioned above, my best sourdough recipe is an extremely high hydration. Remove approximately 3/4 to 1 cup of starter (use this starter in a baked item, give it to a neighbor, or throw it away. Continue mixing on low until you have a smooth, soft, slightly tacky dough. Let sit for 24 hours at room temperature. Add dry ingredients to wet ingredients. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. Using a seed raising mat. However, this doesn’t mean that fermentation will not occur outside of these temperatures. However, a 12 month old starter can bring just as a robust flavor as a 20 year old starter. Temperature plays a huge part in the fermentation and growth of your sourdough starter. ratio), stirring well. However, the Lactobacillus bacteria thrive on maltose. 8:00 pm: That evening mix the dough and let it rest at room temperature for 1 hour. Return to a clean jar and cover with a clean towel and return to the warm spot for another day. Cool on a wire rack. Age: 4500+. Add the flour and salt. Simply wrap the container of starter in a towel and place it on top of the heating pad. In reality, it’s very difficult to kill sourdough starter — especially through benign neglect. Days 4-7: Repeat Day 3, but twice a day/12 hours apart. Step 2. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. 9:00 pm: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes. Bake for 30 to 40 minutes until it’s golden and sounds hollow when tapped. You’ll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water. Cover loosely with a kitchen towel or a piece of cheesecloth. You add the citric acid to your dough along with the water, flour and salt. Warmer homes or frequent baking will require more frequent feeding (around every 12 hours), while colder homes every 24 hours. For a wet starter, retain only 1/4 cup of starter and then feed it 1/2 cup flour and 4 Tbs water. . Feed your starter in a clean jar. By which I mean, of course, you need to put that starter (and your discard) to good use. This is a very vague timeframe. To the 50g of sourdough starter, add 50g of flour and 50g of water. Sourdough starter fermentation process: the chemistry The thing is, the sourdough starter yeasts can’t digest the sugar maltose, which is formed by enzymes breaking down the starch in flour. Allow to dry at room temperature for 2 to 3 days. Say your chosen recipe calls for 100g of starter (a scant 1/2 cup). This is how you elevate your bread-making skills by learning how to make a super powerful sourdough starter. Directions. Gluten-Free Bread Flour NEW! Fresh Sourdough Starter and Glass Sourdough Crock Set; Baking Parchment Paper; Popular in blog. Authentic? Commercial yeast produces something that looks like sourdough but is completely bland and tasteless. shop our unique sourdough starters. Everyone's always asked me what my secret wa. Baked with natural yoghurt, caraway seeds, vinegar and sea salt. If this is your first time working with this recipe, reduce the total water or hold water back during mixing to ensure your dough can handle the addition. 400+ bought in past month. A streusel topping gives the cake a nice crunch—add a dose of chopped walnuts or pecans if you like. Mold can occur on sourdough starter for a number of reasons. Allow the starter to sit at temperature for another 30 minutes or hour and test again. Leave the sourdough starter to rise in a warm place until at peak and ready to bake with. A hearty strain of wild yeast, fed exclusively organic bread flour, that has served us well for many years. Being able to troubleshoot sourdough starter issues is important to ensure you maintain the healthiest starter. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. That’s a natural byproduct of the fermentation of the yeast and you can just simply stir it in or pour it off. Add in the flour and mix it together into a rough dough. This type of sourdough starter is generally 50% hydration or lower. If you’re not ready to invest heavily in your sourdough bakery, these BPA-free, high-density polyethylene (HDPE) white plastic jars are a safe, useful, and budget-friendly option. Yes, you can use a sourdough starter from the fridge without refreshing it. Generally speaking, bacteria are primarily responsible for producing organic acids (lactic acid and acetic acid) that contribute to sourdough bread's flavor, texture, and storage qualities. Put them in the freezer for 20-30 minutes before the water bath. 5. For example, ¼ cup of starter, ¼ cup water, and a little less than ½ cup flour. In the evening: Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind). For both budding and serious sourdough bakers, the Cambro 2-Quart Translucent Round Container will be a perfect home for your starter. Use glass, ceramic or plastic, not metal. How to Make Sourdough Starter. The wild yeast starts feasting on the. Day 2- Feed your starter 50 grams flour and 50 grams water. White Plastic Jars with Pressurized Screw Top Lid. STEP 2. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic. Making croissants with sourdough starter is a pretty drawn-out process, but it is not actually difficult. Feed it again, even if you have to discard 2/3 to do so, before you make a loaf of bread. Step 6: On the morning of the 5th day, you will feed the starter. The liquid on top can be either thrown away or mixed with the flour. Recognizing the signs of a moldy sourdough starter is important for. Cover the bowl; it shouldn’t be completely airtight but you also don’t want the starter drying out, so a kitchen towel isn’t suitable.