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Sourdough Starter

Updated: Sep 10, 2022


Hummingbird Bakery sourdough starter





What you will need

  • Glass jar

  • Rubber spatula

  • Breathable lid

  • Kitchen scale

Day one

  • Combine 5 grams of dried sourdough starter in a small glass jar. Add 25 grams of filtered water. Stir until the dry starter is completely submerged in the water.

  • Cover with a lid and allow mixture to sit for one hour at 76°F or room temperature.

  • After an hour, add 20 grams unbleached bread flour (central mill flour ) and stir with a spatula until thoroughly combined. Note: We’re using slightly more water than flour in this first feeding – a thinner, more hydrated starter allows for increased activity for yeast and bacteria.Cover with a lid and store at 76°F, or room temperature, for 24 hours.

Day two

  • The mixture will look very smooth and not at all lively – little to no bubbles will be present. Combine 10 grams starter mixture (discard the rest), 25 grams unbleached flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F, or room temperature, for 24 hours.

Day three

  • Combine 10 grams starter mixture (discard the rest), 25 grams unbleached flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F, or room temperature, for 24 hours.

Day four morning

  • You’ll notice very little changes from the previous morning, but may notice a few more small bubbles on the surface. Stay patient!

  • Combine 10 grams starter mixture, 25 grams unbleached bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F, or room temperature. Note: Roughly 12 hours later, you’ll notice many small bubbles on the surface and sides, and the starter should shown signs that it is slowly rising.

Day five

  • At this point, the mixture should have nearly doubled in volume and there will be small and big bubbles throughout the mixture. Allow starter to reach peak activity before proceeding with a feeding. If everything remains on track, you can begin baking sourdough bread.

  • Start regular daily feedings: combine 5 grams to 10 grams starter mixture, 25 grams unbleached bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store mixture at 76°F, or room temperature, until starter reaches peak activity. Repeat.

  • For any questions you can email us at hummingbirdbakery21@gmail.com or message us on Instagram Hummingbird21.

Happy baking!.



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