Sourdough starter - end of 1st week

The feeding schedule of my white starter this week is as follows. Each day more flour and water are added, roughly double each day.

Day three - second feed - Sunday 13 Jan.
The starter weighs 200g or 7oz.

day three - 100ml water + 100g flour

day three second feed mixed in looks like this

 

Day Four - third feed - Monday 14 Jan.

The starter weighs 400g (14oz)

 

day four - 200g flour and 200ml of water

 

above added to starter to rest overnight

This was covered with the lid and left to sit overnight.

 

Day Five - fourth feed - Tuesday 15 Jan.

The total weight of the starter is now 800g (1lb 2oz)

Too much starter will not be active enough to use, so it has to be reduced to a weight of 100g. Goodbye to 700g, then. 

 

Now I have to follow the same weekly feeding schedule for three weeks, so today is back to first feed measurements ... and after today I've stopped taking photos as they are the same as before.

 

Day Six - Wednesday 16 Jan.

The starter weighs 200g (7oz)

Second feed is same as day three above.

 

Day Seven - Thursday 17 Jan.

Starter today is 400g (14 oz)

Third feed is same as day four above.

 

Day Eight - Friday 18 Jan.

Total weight of starter is now 800g (1lb 2oz)

For the second time, 700g of starter is discarded and we are back to same as first feed of day 1.

 

800g sourdough starter

This schedule will be repeated again next week.

 

For exact details on the recipe go to Bourke Street Bakery. This book is really worth buying if you are interested in learning to bake properly.

sourdough starter
Bourke Street Bakery, Paul Allam & David McGuinness