When your starter first arrives:

1. Place the dried sourdough starter in a glass jar, the one I use is fairly short and wide (12cm tall & 10cm diameter. (dollar store.)

2. Add 100g of water (27°C, 80°F) and mix until the starter is fully dissolved. I use a small spatula for this, this also allows you to scrape down the sides of the jar at the end. Tip: Avoid water containing chlorine and chloramine.

3. Add 100g of flour, we use spelt (Note: do not use bleached white flour, it will kill your starter)

4. The mixture should have the consistency of a thin pudding. You can adjust the water as necessary.

5. Cover with a breathable cloth or paper towel and hold in place with a rubber band. Set aside for 12 hours.

6. After 12 hours you’re going to refresh the mixture.
* Stir the mixture and transfer 50g to a clean jar. Discard the remainder.
* Add 100g of water (27°C, 80°F) and stir the mixture until fully dissolved.
* Add 100g of flour and mix well.
* Set aside in a warm place for 12 hours. After about 4 hours you should see bubbles forming in the jar.

This is the basic recipe going forward. Repeat Step 6 – 3 cycles before baking with the starter.

On days you will not be baking you can cut everything by ½ to save on flour.

For extended storage, place the mixture in the refrigerator (Cover with a breathable cloth or paper towel and hold in place with a rubber band.) for up to a week. When you’re ready to start baking, take it out of the fridge, remove and discard the skin that formed on the top. Put the starter through 2 cycles (Step 6) before using for baking.

Helpful tools – Digital scale, Digital Thermometer, 2 or 3 same-size glass jars (dollar store), Small Spatula

Questions? We’re happy to help. Email support@water-kefir.ca or call us at (403) 586-9886