Katie's Simple Sourdough Starter Schedule 🥖

Week 1 – Start Your Starter

Day 1

Mix in a clean jar:

- 20g flour

- 20g water

Stir well, cover loosely, and leave on the counter.

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Day 2

Leave it alone.

You may see bubbles, or you may not. That's normal.

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Days 3–7

Every 24 hours:

1. Keep 20g of starter (about 1 tablespoon).

2. Compost or save the extra if there is any.

3. Add:

- 20g flour

- 20g water

4. Stir and leave on the counter.

By the end of the week, your starter should be bubbly and should double in size within 4–8 hours after feeding.

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Weekly Maintenance

Once your starter is active:

✅ Put it in the refrigerator.

Once each week:

1. Take it out.

2. Let it warm up for about 30–60 minutes.

3. Keep only 20g of starter.

4. Feed with:

- 20g flour

- 20g water

5. Leave it on the counter until it becomes bubbly and starts rising (usually 4–8 hours).

6. Put it back in the refrigerator.

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Baking Day

The Night Before

Take your starter out of the refrigerator.

If your recipe needs 200g of starter, mix:

- 20g starter

- 100g flour

- 100g water

Leave it on the counter overnight.

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Baking Day

Your starter should be bubbly and doubled in size.

- Use 200g in your recipe.

- Save the remaining 20g as your starter.

Feed the remaining 20g with:

- 20g flour

- 20g water

Let it become active for a few hours, then return it to the refrigerator.

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Katie's Sourdough Checklist

☐ Feed once a week if not baking.

☐ Feed the night before baking.

☐ Always save 20g to start the next batch.

☐ If it doubles in size, it's ready to bake.

☐ If you forget for a week or two, don't panic—just feed it once or twice and it will usually come back!

Remember: You're not growing a giant jar of starter. You're taking care of one tiny, healthy sourdough friend that can grow whenever you're ready to bake.