Sourdough Starter: Why a "Dry" Starter is Best

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I was taught to make this sourdough starter by Carla of Jovial Foods. She taught me how to keep a dry sourdough starter, which wastes a lot less flour and provides a much more consistent bread. If your sourdough starter has disappointed you in the past (or if you're brand new to having a sourdough starter), give this method a try and let me know what you think!

Dry Sourdough Starter

• 135g water

• 240g flour

Day 1:

1. Mix 60g flour and 45g water.

2. Pick up in hands, work for 30 seconds. Place back in bowl, cover with plasic wrap.

3. Keep at room temperature for 48 hours.

Day 3:

1. Add 30g of water and 60g of flour. Mix.

2. Cover for 24 hours.

Day 4:

1. Add 30g of water and 60g of flour. Mix.

2. Cover for 24 hours.

Day 5:

1. Refresh starter by taking out 10g and adding 30g water and 60g flour.

2. Mix and put in a Tupperware or a glass mason jar with a lid.

3. Wait 6-10 hours at room temperature until the dough bubbles.

4. If you don't see any bubbles, refresh on Day 6 and repeat if necessary.