- In the morning of day 16, I stirred the starter, discarded all but 50 grams, and fed it 100 grams of whole wheat flour and 100 grams filtered water, mixing it up so there was no dry flour left.
It was quite a rollercoaster, but by day 16, my sourdough starter was healthy, active, and rising and falling predictably. Now my next challenge will be actually making a loaf of sourdough bread! Wish me luck!
Image Source: POPSUGAR Photography / Tara Block