Kitchen Science: Sourdough Starter Day Six

Yay! You made it! Great job and we are almost there! Today we will give our starter one more feeding. Discard all but a third of the starter.

Day six supplies:

  • Jar with starter

  • New clean plastic wrap

  • 1 cup of flour

  • ½ cup lukewarm filtered water

  • Non-metallic whisk

  • Cup of water (for float test)

Step 1: Remove lid or plastic wrap

Step 2: Discard all but 1/3rd of your starter

Step 3: Get a clean jar that has marking or is easy to mark

Step 4: place remaining 1/3rd starter into a clean jar with

Step 5: add 1 cup of flour

Step 6: add ½ cup of lukewarm water.

Step 7: Take note or mark where your starter is at this point, in the next 4-6 hours we should see it double.

Step 8: Let your starter rest for 8 hours. At the end of eight hours we should see our starter double in size and it will be very active with lots of bubbles. At this point you should be ready to make bread or store your starter in the fridge.

Step 9: to ensure my starter is ready to use, I like to use a method called the float test. To do the float test, take a tablespoon of the starter and add it to a glass of water, if the starter floats then you are ready to make bread.

Do not fret if the starter does not float, just keep feeding it twice a day until it floats. Some starters take a little extra time and patience! Do not worry, you will get there.

Now you are ready to store your starter!! Check out our blog on how to store your sourdough starter!