Opal & James Artisan Bakery

06/28/2026

Good morning Sourdough class!

Today is day 11 of your starter. If it has doubled 3 days in a row, it is likely ready to use. Remember it is still in its early ready to use stage and will improve the longer you have it and with subsequent feedings.

If you are ready to bake, here is an easy recipe to get you started.

https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/

If you are not going to use it in the next 24 hours, you can store it in the refrigerator until you are ready to do a discard/feed and use it in a recipe. It is recommended that you discard and feed it once a week, whether through using it to bake or even if you have not used it that week.

If you choose not to store it in the refrigerator, you can keep it on your counter, but must do a discard & feed it 1x a day.

If it has not doubled 3 days in a row yet, keep doing a discard & feed 2x per day until it is ready.

Happy Baking!

Learn how to make the easiest homemade sourdough bread recipe perfect for beginners. All you need is a few ingredients, some time, and patience.

06/27/2026

Today is day 10 of your starter! This is the 1st day that it may be ready to use, but it may still need time. It is ready to use if it has doubled 3 days in a row. If it has not, keep doing the discsrd and feed cycle until it does double 3 days in a row.

Make sure to do the discard & feed process twice today, about 12 hours apart.

Discard & keep only 60g of starter
Add 60g of flour
Add 60 g of water
Stir with wood or plastic
Cover & place on the counter and allow it to work its magic

Remember to throw the discard in the trash & not down your sink.

Your starter should be bubby with a yogurty/beer scent and thickened.

If your starter is ready and you are not going to use it tomorrow, you can place it in the refrigerator, covered, until you want to use it. Just take it out, let it come to room temp, do a discard/feed and let it rise to use in a recipe.

For long term storage, place it in the refrigerator and then do a discard/feed cycle 1x per week (let it cone to room temp first) even if you aren't going to use it.

🥖 Drop your pictures in the comments below ⬇️below ⬇️

06/26/2026

Today is day 9 of your starter. Make sure to do the discard & feed process twice today, about 12 hours apart.

Discard & keep only 60g of starter
Add 60g of flour
Add 60 g of water
Stir with wood or plastic
Cover & place on the counter and allow it to work its magic

Remember to throw the discard in the trash & not down your sink.

Your starter should be bubby with a yogurty/beer scent and thickened.

How many days in a row has it doubled? Once you hit day 3 of doubling, this will be an indication that your starter is strong and ready to use.

🥖 Drop your pictures in the comments below ⬇️

06/25/2026

Today is day 8 of your starter. Make sure to do the discard & feed process twice today, about 12 hours apart.

Discard & keep only 60g of starter
Add 60g of flour
Add 60 g of water
Stir with wood or plastic
Cover & place on the counter and allow it to work its magic

Remember to throw the discard in the trash & not down your sink.

Your starter should be bubby with a yogurty/beer scent and thickened.

How many days in a row has it doubled? Once you hit day 3 of doubling, this will be an indication that your starter is strong and ready to use.

🥖 Drop your pictures in the comments below ⬇️

06/24/2026

Howdy Sourdough Starter Class!

Today is day 7! You should continue to discard & feed 2x a day about 12 hours apart. If it isn't exact, do not worry!

Here is a tip to help maintain your starter at a manageable amount without having to upgrade your jar size beyond a 32 oz jar, to strengthen it and allow the wild yeast to flourish

Remove all but 1/4 cup and then feeding that 60g flour/60g water. Then continue doing that cycle until it is ready.

The other option, if you want to maintain a larger starter, is to remove all but 1/2 cup and feed that 113g flour/113g water and then continue to do that cycle until it is ready.

These are 1:1:1 ratios. Each part is equal and this allows your starter to become what you need to make your sourdough bread.

Once your starter is ready I will share more tips for maintaining it, keeping it going and other ratios you can use for it.

06/23/2026

It's Taco Tuesday y'all! 🌮🌮

Today is day 6 of your starter. Make sure to do the discard & feed process twice today, about 12 hours apart. Remember to throw the discard in the trash, add your flour and water, stir well, cover & leave on the counter.

Your starter should be bubby with a yogurty/beer scent and thickened. Start looking for consistent doubling over the next few days. This will be an indication that your starter is strong and ready to use.

🥖 Drop your pictures in the comments below ⬇️

06/22/2026

Happy Monday! Today is day 5 of your starter. Make sure to do the discard & feed process twice today, avout 12 hours apart. Remember to throw the discard in the trash, add your flour and water, stir well, cover & leave on the counter

*As a reminder* if it has liquid on top, it isn't bad, it's just hungry and waiting to go through a discard & feed cycle.

06/21/2026

Good morning! Today is day 4 of your starter. Make sure to do the discard & feed process twice today, avout 12 hours apart. Remember to throw the discard in the trash, add your flour and water, stir well, cover & leave on the counter

06/20/2026

Sourdough class members! Today was day 2. You should have discarded 1/4 cup of starter and then fed your starter 60g of flour (or 1/2 cup) and 60 g water (1/4 cup).

Remember to stir it with plastic or wood & not metal. And make sure you have plastic wrap or a zip lock bag over the top.

Reach out if you have questions!