Making a Sourdough Starter From Scratch: Day 3
Day three of your new starter may bring your some bubbles, a change in texture and some noticeable growth. You may also have your first collection of 'hooch', a thin layer of liquid on top of your starter culture.
If present, stir the hooch into the starter to aerate, and then proceed with feeding.
  • 100g flour
  • 100g (100ml) filtered or spring water
  1. Mix in another 100g flour and 100g (100ml) cup water to your starter culture, scrape down the sides of the jar and cover with cheesecloth or paper towel. Put aside in a warm spot for another 24 hours.
Recipe by @OmNomAlly at