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Sourdough Starter – Day 3

Quite exciting compared to yesterday! The volume of the sourdough starter increased by almost an inch. It is very bubbly and a dark crust has formed over the top.

Smells like stinky cheese. Actually, the smell is so strong that I can’t go anywhere near it.

This means the culture is very ripe. It is time to do the first feeding.

I pull the crust back (with my nose closed), discard 80% of it, add flour & water, wipe the rim clean and put the cloth back on.


Recipe adapted from “Tartine Bread” by Chad Robertson


  • 125 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (%50-%50) blend
  • 125 grams (1/2 cup + 1 teaspoon) lukewarm water


  1. Remove crust and discard 80% of the sourdough starter.
  2. Add flour and water and mix until no lumps remain.
  3. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.