I just finished feeding my starter. Yesterday was the first time I combined everything in a glass bowl then transferred it to my jar. It was much easier to mix! Today, my starter’s consistency was better with bubbles(see photo). I am excited to see what it does today. It doubled from 300 to 600 grams yesterday and today I’m starting with 250 grams. I did 100 gm starter, 200 gm flour and a touch over 125 gm water. The first photo is from yesterday.

Check out this video to learn how to mix your flour and water to the perfect consistency and start your starter! Step 1: Start Your Sourdough Starter - Use whole rye flour and warm water (30-35°C / 86-95°F). - Measure 100 g flour and start with 100 g water (add more if too thick). Aim for hummus-like consistency. - Mix well - no dry flour. Add water slowly (10-15 g at a time) if needed. You can go up to 150g of water total (along with the first 100g you've added). - Check the mix temperature (should be 26-30°C / 79-86°F). - Put it in a large jar, lid slightly open. Mark the level with a rubber band. - Keep it warm (26-30°C). - Wait up to 48 hours - look for bubbles, rise, and a peak before moving to step 2. The mixture should also fall down from its peak before you can move on to Step 2.