Sourdough Starter – Day 7

January 29th, 2012  | Category: Bread

Sourdough Starter - Day 7

Yet another uneventful day. The sourdough starter looks pretty much the same as yesterday.

The starter has to ferment predictably (rising and falling after each feeding) before preparing the leaven.

Needless to say, this much of rise is not enough.

I 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


  • 150 grams (approximately 1 cup + 1 tablespoon) 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.
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  1. 1 - susan, australia on January 30th, 2012

    It is a long while since I have made sourdough, mainly because my husband has been diagnosed as coeliac. For him I now make no-knead bread and the kids prefer pizza bianca. I am enjoying this process very much, and now some great yarn has kept into the picture. Thank you for your postings!

  2. 2 - Hikaru on February 1st, 2012

    maybe it will be a silly question but does it require a special disposal process? I mean the 80% parts?

  3. 3 - Cenk on February 1st, 2012

    Hikaru – No. You can either throw it out or accumulate a few days’ starter in a jar in the fridge to make pancakes or crepes.

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