Sourdough Starter Instructions

-( 1 ) packet Silverwood Farms Sourdough Starter or Gluten Free Sourdough Starter.

 

- Flour

We recommend organic flour. The type of flour you need depends on which starter you are activating.

 

Some common options are All-Purpose, Whole Wheat, Rye, or Brown Rice (for Gluten Free Starters). Whichever flours you choose to use, make sure they are unbleached and of the best quality you can find.

​

- Water

bottled spring water or water free of chlorine and fluoride

​

-Glass jar (one quart)

-Coffee filter or tight -weave cloth

-Rubber band

-Mixing utensil

 

**Please note that if you are making a Gluten Free starter you will need to use BOTH Silverwood Farms Gluten Free Starter AND Brown rice flour. While our traditional Sourdough Starter is made with easier to digest French Organic flour, it is NOT Gluten Free.**

Remove moisture packet from pouch and combine remaining packet contents with  1 Tbsp. flour (brown rice flour ONLY for Gluten Free Starters) and 1 Tbsp. of room temperature water in a quart-sized glass jar. Stir thoroughly until dissolved. Cover the jar with a coffee filter or breathable material secured with rubber band and leave the starter in a warm place (70-80F) for 12-24 hours for traditional Sourdough Starter or 4-8 hours for Gluten Free Starter.

​

**Tip: Gluten Free starters benefit from more frequent feedings, as often as every 4-8 hours for the first week. Don't be afraid to feed your Gluten Free starter often, just use the same 1:1 ratio of  water and brown rice four.

​

**Tip: You're looking for your starter to bubble between feedings. That's the fermentation at work!

After 12-24 hours for traditional Sourdough Starter or 4-8 hours for Gluten Free Starter feed the starter with an additional 2 Tbsp. of flour and 2 Tbsp water. Stir thoroughly.

​

** Tip: Your starter should have the consistency of pancake batter. Add flour or water to adjust as necessary. 

​

Third Feeding

​

After another 12-24 hours for traditional Sourdough Starter or 4-8 hours for Gluten Free Starter feed the starter with an additional 1/4 cup of flour and 1/4 cup water. Stir thoroughly.

​

Fourth Feeding

​

After another 12-24 hours for traditional Sourdough Starter or 4-8 hours for Gluten Free Starter feed the starter with an additional 1/2 cup of flour and 1/2 cup water. Stir thoroughly.

​

After another 12-24 hours for traditional Sourdough Starter or 4-8 hours for Gluten Free Starter, discard all but a 1/2 cup of starter and then feed the starter with 1/2 cup flour and 1/2 cup water. Stir thoroughly.

​

**Tip: You do not need to throw away your sourdough discard, it can be used in many delicious recipes. 

​

Sixth Feeding

​

Repeat step 5 (fifth feeding) every 12-24 hours for the next 3-7 days. Do this until the starter has the consistency of pancake batter and is bubbling within a few hours of feeding every time you feed it. Over time and with consistent feedings, your starter will get stronger and stronger!

​

You will know your starter is strong enough to be used for bread making when it passes the float test. To perform the float test you drop a spoonful of starter into a glass of room temperature water. If the starter floats, it is ready, if it sinks you will need to repeat step 5 until it passes the test.