For best results, please feed your fresh sourdough starter within 24 hours of receiving it. Continue mixing on low until you have a smooth, soft, slightly tacky dough. Sourdough Bread Recipes. If you’re not ready to invest heavily in your sourdough bakery, these BPA-free, high-density polyethylene (HDPE) white plastic jars are a safe, useful, and budget-friendly option. Add flour and salt, then combine everything together using your hands, until the flour is well absorbed. 25 ounces water to 2. Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F. If the top “skin” dries out, remove and discard and also. 1) My starter recipe says to begin with [X] flour. Mix well. Melt the butter in a mixing bowl and add the dark brown sugar. Place the starter in your refrigerator. Start by mixing 1 cup of the flour mixture with ½ cup of water. Move your starter to a fresh, appropriately sized, clean jar every other day. With. larry. Place a clean tea towel over the bowl and set aside. Cover with towel, mark your jar at the top of where your mixture starts. Being able to troubleshoot sourdough starter issues is important to ensure you maintain the healthiest starter. Cover jar and set aside for 24 hours, discarding the remaining starter in the bowl. Mix and scrape down the sides. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. see on amazon. Sourdough starter problems can arise at any time when establishing a sourdough starter. So I’ve compiled a list of things to make with your sourdough starter. Some of the recipes are mine, some are from other blogs and websites. 00%; 1,800g. This means, adding in a fresh 40g of flour and 40g of water and mixing it really well with yesterday's mix. Drop spoonfuls of the batter into a hot skillet and cook. Mix well. Cover and leave in a warm place for 12-24 hours until thickened. 100%. Giving an estimated time is good enough, but if. For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. Allow it to sit for 24 hours. It’s one. Shape each piece into shape of a pretzel and place on a baking sheet lined with parchment paper. Instructions. In a mixing bowl, combine 1 cup flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. DAY 1: Use a 2-quart glass or plastic container for your starter. 5 out of 5 stars (234) Fresh Sourdough Starter and Handmade Crock Set. 3. Oh, and don’t get rid of the starter you removed! A sourdough starter is a natural fermentation mixture of flour and water that captures wild yeast and bacteria from the environment. Directions. Third, in a large bowl whisk together the sugar, eggs, oil, vanilla, mashed banana and discard. 1/3 cup sourdough starter 1 1/2 teaspoons salt Final Dough baker's percentages 100% all purpose flour 75% water 25% starter 2% salt; Instructions . Let the dough rest for 30 minutes. Both natural and. When the dough is ready, place a tray of water in the base of the oven (this will help it develop a good crust) and score the top of the loaf with a sharp knife. “I know Trevor Wilson [another master baker and respected sourdough philosopher] uses an all-white flour starter,” says Kristen. Cover jar with lid and leave in a warm place for 24 hours. Being able to troubleshoot sourdough starter issues is important to ensure you maintain the healthiest starter. Close the chamber door. On day 8 you’ll need to transfer the starter to a quart size container. To the 50g of sourdough starter, add 50g of flour and 50g of water. At each feeding, discard everything but 20g of the starter and add 20g of flour and 26-30g of water. Next, add some flour to the jar. Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. 400+ bought in past month. This is a very vague timeframe. Mix thoroughly, cover, and let rest for 12 hours. Active: Yes. Roughly mix it altogether and leave overnight. Unbleached All-Purpose Flour: All-purpose flour is admittedly a broad category, but it’s a popular option for sourdough starters due to its wide availability. Shape the dough into a smooth ball and dust it with flour. Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Store frozen for up to 6 months or dried for 2 to 3 months. Put the lid back on and bake, covered for 20 to 25 minutes. Place the yoghurt into a bowl and stir in the warmed milk. Cut into wedges or squares, and serve warm with dipping oil, if preferred. Preventing mold in sourdough starter requires proper care, cleanliness, and regular feeding. This step dissolves the sugar which is crucial for crinkle-top brownies. Cultures for health has a number of sourdough starter options, including San Francisco Style, Gluten-Free, Whole Wheat, and Rye. Add 25 grams flour and 25 grams water. strong white bread flour. Make sure the container is large enough to hold your starter as it grows; we recommend at. Stir with a wooden spoon, then transfer the dough to a clean kitchen surface, and use your hands to start kneading. Add 25g of filtered water, stirring until the dry starter has completely submerged in water. Say your chosen recipe calls for 100g of starter (a scant 1/2 cup). Instructions. Mix until smooth, cover, and place in the same warm spot for another 24 hours. Sourdough kit Like No Other - This wide mouth sourdough starter container has absolutely everything you need to create & maintain your sourdough starters: Wide mouth jar for easy adding, stirring & cleaning, last fed on line, which relates directly to the graduated feeding date band, thermometer, unbleached sewn to size cloth. Combine potatoes and water in a small stock pot or medium saucepan. When the bacteria have consumed all the sugar in the starter the smell will intensify. A sourdough starter can last for quite a long time in the fridge, but it won’t last forever. It’s a unique and delicious twist. alaskan. 5. It is possible for your sourdough starter to go bad. Stir the flour and water together, ensuring all flour has been moistened. In a clean jar, weigh out 50 grams each of whole wheat flour and water. It gives a very mild flavor profile. Feed the starter once a day until it starts to double in size. Well-maintained mature sourdough starters are extremely hardy and resistant to invaders. Using a seed raising mat. Directions: Grease 8½” X 4½” bread pan with coconut oil or the oil of your choice. Gluten-Free Bread Flour NEW! Fresh Sourdough Starter and Glass Sourdough Crock Set; Baking Parchment Paper; Popular in blog. This is essentially homemade yeast. You will receive a healthy, moist ball of live sourdough. This innocuous bubbly liquid is what creates all of these lovely bubbles our doughs and produces our beautiful loaves. Day 2: Give the flour and water. Sprinkle with additional flaky sea salt (optional). Stir, cover lightly, let rest for a few hours, then place the container back in the fridge. Stir to form a thick batter, cover and set aside at warm room temperature for 24 hours. Take a small spoonful of the starter and drop it into a glass of water. Stir the mixture vigorously. Feed this 10g of starter with 25g of flour and 25g of water and stir in really well, remembering you want as much oxygen in the mix as possible. Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Day 1 – The Start. Repeat steps 1-3 until you have enough starter for your recipe, with a little leftover. Reviews 54. Reheat in a 350°F (177°C) oven for 10 minutes. 375 g = 1 ½ cups + 1 tablespoon. Turn the dough out onto a clean work surface and divide into 16 equal pieces. A dose of sourdough starter. ) Discard the rest. Place in a bowl or container (we use a quart takeout container, so it's easy to watch grow). Don’t get me wrong, this stoneware canister is just absolutely gorgeous. Add the remaining 475 grams (2 cups) of water for the dough to the bowl of leaven. Stir until everything is well combined. However, once the starter is completed and properly maintained, it can last for several years. You use 100g in your sourdough bread and. Making croissants with sourdough starter is a pretty drawn-out process, but it is not actually difficult. Feed the starter once a day until it starts to double in size. We’re doing twice a day feedings in the beginning to help strengthen the starter quickly. Refresh the starter and let ferment all day until night. . Knead the bread for 10 minutes, and your dough should become elastic and smooth. Cover and boil until potatoes are tender, about 35 minutes. Say your chosen recipe calls for 100g of starter (a scant 1/2 cup). Drizzle two 12" round pizza pans with olive oil, and brush to coat the pan evenly. Water. It’s ideal to use a sourdough starter that’s been in the fridge for two days or less, as you won’t have to worry about bringing it to room temperature. Weigh out your sourdough starter and beer into a large mixing bowl and mix together briefly. In another bowl, combine with wooden spoon, 1 cup Herman starter, 1 cup milk, and 2 beaten large eggs. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity. Step 7: Stir this and continue to let it sit out at room temperature for at least 6-8 hours. Sign #4. Cover the dough with a towel and let rise for 30-60 minutes or until puffy. Remove approximately 3/4 to 1 cup of starter (use this starter in a baked item, give it to a neighbor, or throw it away. After 3 days the mix should start to smell quite sweet, a bit like cider. (42 g) melted unsalted butter or oil, plus more to coat the skillet; To Serve. Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter. Can I use a different flour instead? Sourdough starter is a combination of water and flour which, when mixed together, grows wild yeast, produces organic acids, and attracts friendly bacteria. Preparing your sourdough starter to go into the fridge is very easy. I keep my starter in a large 3/4 Liter Weck jar and. Add the cup of warm water and mix into a paste. I suggest 10g of salt in my recipe as I feel that's a nice. Cover the bowl; it. Feed this 113g of starter with 113g each water and flour. Add dry ingredients to wet ingredients. DAY 1: All you need for today is 50g of water and 50g of flour plus a clean jar. Discard the rest of the mixture in the first jar. 99 $. Sourdough starters spoil when the mixture is. Q: My ambient kitchen is very cold. Rye (or pumpernickel flour) is also great. White Plastic Jars with Pressurized Screw Top Lid. Refrigerator storage: Feed once a week. First find a tall container, preferably with a glass lid, and some markers or elastic bands. “King Arthur Flour sells a fresh starter and it’s made. How To Feed Your Sourdough Starter (at a Glance) Remove and discard half of your sourdough starter. A starter — also known as a levain, a mother, or a pre-ferment — is a. Day 2- Feed your starter 50 grams flour and 50 grams water. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. THE ONLY SOURDOUGH STARTER MIX YOU'LL EVER NEED: With regular feeding and proper care, your fresh starter sourdough can be used indefinitely to make homemade artisan bread, muffins, cakes, and more ; Additional Details . Add 25 grams flour and 25 grams water. Loosely cover the container with a lid or a thick breathable cloth, secured with a rubber band. Stir until everything is well combined. This is a normal process that takes place when a sourdough starter isn’t fed enough. Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour. Sourdough starter. Remove the bread from the oven, and cool it on a rack. . Set the heating pad to the lowest setting and check the. Set aside for 2 to 4 hours until it is doubled in size. The percentage indicates the hydration of the flour in the starter. Baked with natural yoghurt, caraway seeds, vinegar and sea salt. ) plus (3/4 to 1 cup) flour. Day 1: In a small bowl, combine 100 grams whole wheat flour and 100 grams of filtered water. A lot of people starting out use an equal volume of flour and water because it’s easy, but it's also a lot harder to tell when it’s ready, versus a starter that's a little stiffer: say, around. 500 g bread flour (such as King Arthur) 10 g fine sea salt. A hearty strain of wild yeast, fed exclusively organic bread flour, that has served us well for many years. 8:00 am: Feed the sourdough starter in the morning the day BEFORE you wish to bake. A starter stored in the fridge works just the same as if left on the counter. Before you know it, you’ll have your very own bubbly, active. Creating an initial starter takes less than 5 minutes. STEP 2 Day. Stir, and scrape down. Bake. 14. Cover with a cloth and leave out on the counter. sourdough starters my world anyways. Preheat the oven to 450°F while the pretzels are in the freezer. Roll the pieces into 30 inch ropes (about 1 inch thickness). That’s a natural byproduct of the fermentation of the yeast and you can just simply stir it in or pour it off. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate. Scoop that 100g for the bread dough into your mixing bowl. This ratio will ensure that your sourdough starter has adequate food whilst it's in the fridge. Mix the leaven and water. Discover more about the. Step 1 In a wide-mouth jar, stir together all ingredients until well combined. Grate frozen butter with a box grater and toss it directly onto the flour mixture, mixing it up as you go. The issue is that some starters, especially those made with rye or whole wheat flour, can be ready for baking and not float, which is why we recommend the double volume test. Bread baking in a Dutch oven; 10 tips. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. Put the dough into a greased bowl. Place it in refrigerator. 2. [1] Carl's starter has a long history, dating. Here's the starter after its 12-hour rest. This process begins by discarding well over half of the starter—all but about 80 grams. Carefully remove your very hot Dutch oven from the oven and quickly transfer the loaf with the parchment paper into the pot. In a separate bowl, combine water, vinegar, and yogurt, then add this to the dry ingredients. Cover loosely and leave for around 6 hours. For example, ¼ cup of starter, ¼ cup water, and a little less than ½ cup flour. Set aside. The more mature your sourdough starter is, the. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1. If using measuring cups, combine 1 part sourdough starter, 1 part water, and a little less than 2 parts flour. Use a pastry brush to brush off excess flour. Mush it up until it's soft and the water has turned somewhat milky in color. So far so good. When the oven is preheated, and the pans are scorching hot, take them out of the oven. Use a scale to weigh the flour and water if at all possible. Water. What is a sourdough starter? The quick version: a sourdough starter is an active colony of wild yeast and good bacteria cultivated by combining flour and water and allowing it to ferment. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. This means that you feed one part sourdough starter to 2 parts flour and 2 parts water. The Le Creuset Stoneware Canister with Wood Lid will look great sitting on your countertop, and keep your sourdough starter safe from the elements while it grows. Sourdough fermentation typically occurs at temperatures between 75 ° F-82 ° F or 24 ° C-28 ° C. The key difference is the extra flavor produced from the fermentation in a. Day 1 – Add 25 grams flour and 25 grams water to your glass jar. Mix with a fork and then finish by hand to fully incorporate the flour. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. . )Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. Use 1/4 cup batter for each pancake. You can add ⅛ to ¼ of a teaspoon of citric acid to your sourdough. 150 grams of whole milk, room temperature. Once you familiarize yourselves with the ambient temperature in your home, it will help you bake the best sourdough bread no matter the weather. This means, adding in a fresh 40g of flour and 40g of water and mixing it really well with yesterday's mix. Close the lid and mark the height of the starter with an elastic band or a permanent marker. If you're doing a standard single stage method, 75-78 F/24-25 C, erring on the lower end with whole grains to prevent overproofing. Repeat this until you get doubling before the fall of the starter. Measure 45 grams flour mixture (about 1/4 cup), setting the rest aside. For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Sourdough differs from most bread in that it contains no baker’s yeast, relying instead on a fermented “starter” of water and flour to provide lift. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. A daily feed is adequate for bringing your sourdough starter back to life after a liquid meltdown, but some bakers will opt for two feedings per day to. Set oven temperature to 350 degrees. Having a reliable Sourdough Starter is an essential for any serious baker. In the latter scenario, discard down to only 50g starter and feed as above. If it floats, your starter is ready for baking. Sourdough in a Bread Machine. Here’s our simple guide to starting and maintaining a sourdough starter, with tips and tricks for mastering the first stage of sourdough bread. Discard any remaining starter. 3 (308) 255 Reviews 64 Photos This sourdough starter recipe with yeast, water, and flour is easy to make. Creating a sourdough starter from scratch can be a bit challenging, and many people opt to buy a sourdough starter culture instead. When the starter has been rising for around 3-4 hours - in a large bowl, combine the molasses and water and mix it well. When the dough is ready, place a tray of water in the base of the oven (this will help it develop a good crust) and score the top of the loaf with a sharp knife. Once a week, take it out, and feed it. sally. Making a sourdough starter (sometimes also called a mother, a sponge, or a levain in French) requires just two ingredients: flour and water. Check The Temperature. Repeat feedings of 45 grams each water. To prepare your sourdough starter for its rest in the fridge, use a 1:2:2 ratio of starter to flour & water to feed your existing healthy starter before placing it into the fridge. This sourdough starter is taken directly from our own batch in its live form and not dehydrated. 4. Using a yoghurt maker or instant pot. You'll need 215g 00 flour, 1 large egg & 2 large egg yolks and around 175g discard. Turn the vessel quarter turns and continue this pulling 8 to 10 times. Cover it and let it rest on the counter until it starts bubbling (1 to 2 hours) before returning it to the refrigerator. Day 2 Morning: Stir starter, put lid back on loosely & let it sit for 24 hours. Step 2. If it’s still alive and well, it will be doubling. Authentic? Commercial yeast produces something that looks like sourdough but is completely bland and tasteless. Tip the loaf out of the proofing basket onto a sheet of parchment. Giving an estimated time is good enough, but if. Week 2 and Beyond. 500 g bread flour (such as King Arthur) 10 g fine sea salt. Step 8: After it has sat out at room temperature for 6 to 8 hours, remove 1 cup. Leave the mixture on the counter for 24 hours. Over the lifetime of your starter, you will need to remove a lot of starter from the jar as well as add a lot of flour and water. Whisk vigorously on medium speed until voluminous and pale in color, about 5-7 minutes. It will keep fermenting, but at a much slower pace because of the cold temp. To the 50g of sourdough starter, add 50g of flour and 50g of water. Squish the mixture together with your hands until the flour is fully absorbed. Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water. Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. Using a warm water bath or thermos. Day 3: Keep 3 tablespoons of starter and feed it. . Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. The starter culture contains a community of microbes made up of yeasts and bacteria, which ferment. Combine the flour and yeast in the container. The liquid on top can be either thrown away or mixed with the flour. Mix the water & flour together in the jar, pop the lid on loosely (or a piece of paper towel & elastic band). 10 of 11. After feeding, we would leave a starter at room. looking for instructions? discover the ten chapters of sourdough insanity. Stir until combined. Stage 2. Cover the jar with a cheesecloth or small towel and secure the cloth over the jar with a rubber band. Generally speaking, bacteria are primarily responsible for producing organic acids (lactic acid and acetic acid) that contribute to sourdough bread's flavor, texture, and storage qualities. Stir together to break up the sourdough starter and dissolve the sugar (the oil will not mix and that's ok). In the morning, mix in another 225g of flour and add 2–3 tsp of salt to the sponge. Mix to dissolve the sugar and salt in the mixture. By this stage you should see some bubbling starting to happen. Or your partner sees what looks like an ancient jar of leftover pancake batter in the back of. Another less known way to ensure you have zero waste sourdough discard is to make wholesome fresh pasta with it. Both natural and commercial yeast produce carbon dioxide, which helps dough rise. 25 ounces of flour. Ensure all the dough has been wet through. Cover with the lid of the jar, or a piece of plastic wrap secured around the top with a rubber band. Following a few feedings, the white flour will take over as the replacement for wheat. Stir vigorously, making sure to scrape down the sides and incorporate everything. Stir your starter and discard all but about 4 ounces (113 g, 1/2 cup). Once a week, remove your sourdough starter from the fridge, pour into a bowl and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. "What. glass or ceramic container, mix flour and yeast. Stir well with small spatula, scrape down sides, and put the lid on loosely. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar). Once done, press “START > NON-LIQUID”. Combine 50 grams flour and 50 grams warm water in a large glass jar and stir to form a thick paste. To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. I recommend using a 1:2:2 ratio to feed your starter prior to going into the fridge. Weigh 4 ounces (3/4 cup + 2 tablespoons) all-purpose flour. Whoops — killed it. see notes, can be reduced. 9:30 pm: Perform a second set of stretches and folds. Use glass, ceramic or plastic, not metal. If your house is cold, pop it near the kettle or oven to keep it warm. rye flour1/2 cup heaped. They have straight but slightly tapered sides, making it easy to get a spatula in and out. That’s a natural byproduct of the fermentation of the yeast and you can just simply stir it in or pour it off. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. This is a guide a lot of people have been asking me to do for a while. Once completely dry, crumble into shards and store in an airtight container, out of direct sunlight in a cool place. . Build the levain early in the morning. However, this doesn’t mean that fermentation will not occur outside of these temperatures. It's pretty darn hard to kill them. 1 cup (227g) milk. Since the liquid on top of your sourdough starter is directly caused by negligent feeding, the best thing to do is to stick to a regular feeding schedule. 8:00 pm: That evening mix the dough and let it rest at room temperature for 1 hour. plain white natural yogurtany kind about 1/2 cup. An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping. This "sourdough starter" or mother dough as its known forms a symbiotic culture of lactic acid bacteria and wild yeast that produce carbon dioxide responsible for the rising of bread dough. Cover; place in a warm area, 70°-85°F, for 8-12 hours. For both budding and serious sourdough bakers, the Cambro 2-Quart Translucent Round Container will be a perfect home for your starter. Unlike baking yeast, which provides a quick rise, a sourdough starter requires a longer fermentation process, resulting in a more complex and tangy taste. Healthy Sourdough Pumpkin Spice Bread Recipe (or Muffins) Sourdough Cornbread Recipe (with vegan options) Cast Iron Whole Wheat Sourdough. Repeat at night before you go to bed (about 12 hours later), adding 50g more of each flour and water to the jar. You add the citric acid to your dough along with the water, flour and salt. Once it becomes…. Small Business . EXAMPLE: Take 50g sourdough starter and mix in 100g flour & 100g water. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Add the flour, water and remaining starter to a bowl and mix. Guides in hand, the first thing that you’re going to need to make bread is a sourdough starter. Sourdough Starter Recipe. Once it has been left unfed for long enough, it will have died. Cover the bowl and let rest on the counter for 10-12 hours at room temperature. Absolutely nothing tastes or smells anything like authentic sourdough. Taste: Sweet & Rich. Stir until combined. It’s a unique and delicious twist. sally. This post will teach you how to make a beginner sourdough starter at home, step-by-step. Stir in the flour and mix until smooth. Day 1. Mush it up until it's soft and the water has turned somewhat milky in color. Sourdough starters can be made using yeast, potato, or simply flour and water, like this recipe. Cover loosely with plastic wrap and allow it to stand until bubbly. The Le Creuset Stoneware Canister with Wood Lid will look great sitting on your countertop, and keep your sourdough starter safe from the elements while it grows. Reviews 53. Fill a small roasting tin with a little water and. Combine ½ cup (63 grams) of flour with ½ cup (118 grams) of water or juice in a clean jar and mix these ingredients until all of the flour is moistened. Stir well until all the flour is. Here's the starter after its 12-hour rest. To that jar, add about ½ to 1 cup of buttermilk depending on how much starter you would like to create.