Sourdough Starter and Small Boule

You have to commit (or be committed 🤪) to a serious schedule when starting your sourdough journey. This is my first one since covid when we all seemed to be sourdoughing! Find out how to make a sourdough starter, bake a small sourdough bread and keep your starter viable (in other words... see how Stella gets her groove back!)

I've also included some recipes to use sourdough discard at the end of this post. 

Ingredients for small starter:

all purpose flour (21 days A.P, then change to bread flour)

warm water

 

Day 1 - mix 20g flour/20g warm water in a mason jar with paper towel screwed on with lid ring to allow some air circulation.

Day 2 - mix well

Day 3 - discard 20g starter. In a clean jar add 20g flour/20g water to the rest of the starter. Mix together and keep in a place free from drafts, like inside the microwave.

Day 4 - remove 40g starter, add 20g flour/20g water to the rest. After 12 hours discard 40g starter, add 20g flour/20g water.

Repeat as day 4 for the next 10 days.

Day 15 (I got lazy weighing ingredients here) Remove 2 heaping tbsps starter, add 2 heaping tbsps flour/2-3 tbsps warm water (you want a peanut butter type consistency)

Repeat day 15 to day 20

On Day 21 remove 2 heaping tbsps starter then add 2 heaping tbsps bread flour, 2-3 tbsps warm water AND 1/4 tsp quick yeast (Call it cheating if you like. I call it a helpful boost) 

Bread baking soon!

After 8-12 hours place 50g starter in a clean jar, add 50g warm water and 50g bread flour. Set aside 6 hrs. You could sit it in the microwave with a glass of hot water beside it.

Don't forget to keep your remaining starter going. Add a scant 2 tbsps flour and 2 tbsps warm water to the bit of starter that's left in the jar. Mine doubled in 6 hrs with nice air bubbles! Stella lives!  (Yes, since I have to keep her alive through daily feedings I thought I'd name her... Stella the Starter. Naming your starter is a long standing sourdough baker's tradition apparently).

Back to baking... after 6 hrs combine 60g starter with 220g water and 330g bread flour. Stir to a shaggy dough. Cover bowl with plastic wrap on counter 1 hr. 

Sprinkle 8g salt on top of dough and with damp hands fold and lightly knead 10 times. Cover again 30 minutes.

Start stretch and fold process taking dough from underneath, pulling up and over itself. Stretch until it looks like it will tear, make a 1/4 turn with the bowl and repeat 4 times. Cover 30 minutes. Repeat stretch and fold 3 more times.

After the last fold and stretch pull dough from underneath to form a nice boule, dust with flour, sit on a large piece of parchment and place in a bowl of similar size to the Dutch oven you will be baking in. Cover and let rise until double in size (microwave, hot water in a glass)

Place Dutch oven and lid in oven and set temperature to 450°F letting the pot heat for about 20 minutes. Score the top of your dough with a sharp blade 1 or 2 times. Remove hot Dutch oven from oven. Lift the ball of dough using the parchment as handles and carefully sit parchment and boule in the hot pot. Cover and bake for 30 minutes. Remove lid and return to the oven for another 15 minutes to brown up nicely. Lift out and put on a rack. Peel the parchment off when you can handle it.

Cool completely before slicing. I am quite happy with Stella's first bread and the nice amount of open crumb! As she mature's (in about 3 months) the air pockets should be quite impressive!

Makes 1 - 1 1/4 lb boule

Check out these sourdough discard recipes⮯ 

Sourdough Discard Apple Cake

https://www.hotandcoldrunningmom.ca/2026/09/sourdough-discard-apple-cake.html 

Sourdough Discard Brownies

https://www.hotandcoldrunningmom.ca/2020/05/sourdough-discard-brownies.html

Cheesy Breadsticks

https://www.hotandcoldrunningmom.ca/2020/05/cheesy-breadsticks-from-sourdough.html 

Drop Biscuits

https://www.hotandcoldrunningmom.ca/2026/09/sourdough-discard-sweet-drop-biscuits.html 

 

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Sourdough Discard Apple Cake

Use your sourdough discard to make this light and moist snacking cake. A scoop of maple ice cream compliments it nicely!

Ingredients:

1/3 cup milk or 10% cream

1 tsp lemon juice

1/2 lb apples, cut in thin slices

2/3 cups brown sugar

1 egg

1/3 cup sourdough discard

3 tbsps vegetable oil

1 tsp vanilla

1 cup + 2 tbsps flour

1 1/2 tsps baking powder

1/2 tsp salt

Topping:

3 tbsps sugar

1/2 tsp cinnamon

Stir milk and lemon juice together and set aside. Preheat the oven to 375°F. (You will lower the heat later) Whisk the brown sugar, egg and discard together then add the oil, milk mixture and vanilla. In a small bowl mix the flour, baking powder and salt together. Add the dry ingredients to the wet mixing just until combined. Fold in the apples and spoon batter into a parchment lined 8 X 8" baking pan. (Helpful hint: wet the parchment paper and squeeze out excess water then line the pan) Combine the sugar and cinnamon together and sprinkle evenly over top of the batter. TURN DOWN temp to 325°F and bake 35-37 minutes or until a cake tester comes out clean. Serves 9

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Sourdough Discard Sweet Drop Biscuits

These are the fluffiest biscuits with no rolling, no cutting. Just drop and bake!

Ingredients:

1 1/4 cups flour

2 tbsps sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sourdough discard

1/2 cup buttermilk (or milk + 1 tbsp vinegar)

1/2 cup butter, melted

1/2 cup raisins or dry cranberries

Preheat oven to 450°F and line a baking sheet. Whisk the flour, sugar, baking powder, baking soda and salt together. In a small bowl whisk the discard and buttermilk together then add the warm melted butter. Pour this into the dry ingredients and mix just until combined so the biscuits stay tender. Fold in the raisins. Scoop 1/3 cups of batter and drop onto lined baking sheet about 2" apart. Bake at 450°F for 14 minutes. Makes 7 palm sized biscuits.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Sourdough Brownies with Orange

Just a little hit of orange gives these sourdough discard brownies a bright boost!

Ingredients:

3 - 1 oz semi-sweet chocolate squares

1/4 cup butter

1/4 cup vegetable oil

3 eggs

1/2 tsp salt

2/3 cup sugar

1/2 cup brown sugar

2 tbsps water

1 tsp vanilla

1/2 cup cocoa powder

1/4 cup flour

1/4 cup sourdough discard

zest of 1 orange

Melt chocolate in a saucepan with the butter and vegetable oil. Once it's almost completely melted, remove from heat.

In a large mixer bowl beat the eggs, salt and sugars together then add water and vanilla. Combine the cocoa powder, flour and orange zest. Add to the mix and finally add in the sourdough discard.

Pour into a lined 9 X 9" pan and bake at 375°F for 30 minutes.

Cool in pan then lift out using the parchment paper.

They are delicious as is or you could go for your favourite frosting and sprinkle on some extra orange zest.

Makes 16 squares

Seeded Sourdough

They say sourdough bread making is like striving for the Stanley Cup (or something like that!) My game is slowly getting stronger but I still need lots of practice!!

Here's a recipe to make one sourdough boule.

Ingredients:

3 1/2- 3 3/4 cups flour (1/2 cup whole wheat, the rest all-purpose white)

1 1/4 + 1/4 cup lukewarm unchlorinated water (105-115° F)

1 cup sourdough starter

1 tbsp salt

1/4 cup assorted seeds (sunflower, chia, pumpkin)

I had my starter in the fridge so I had to wake it up first. If your starter is on the kitchen counter and active you can skip this Friday night part.

Friday night: Took my unfed starter out of the fridge and left it on the counter overnight. Also left the water out on the counter so the chlorine would evaporate. 

Saturday morning 8:00 a.m.: Removed 1/2 the starter to discard. (I had 1/2 cup, so 1/4 to discard) Then I mixed 1/4 cup water, 1/2 cup AP flour and 1/4 cup remaining starter together vigorously. I removed 1/4 cup to go back in the fridge storing Big Bertha (the OG starter) for future loaves.  Then I covered my water/flour/starter with plastic wrap and put it in the oven, off but with the light on for 6 hours.

She's reviving nicely as seen here. 

Saturday 2:00 p.m.: I fed the starter with 1/4 cup water and 1/2 cup flour again. Left it in the oven light warmed oven for a while longer then just kept it on the counter.

Saturday 6:00 p.m.: Making the dough.

Warm 1 1/4 cups water either in microwave for about 20 seconds or on the stove to the desired temperature. Mix the active starter and water together until the starter is completely dispersed in the water. Add 3 cups AP flour and 1/2 cup whole wheat. Mix to shaggy ball stage then let sit 30 minutes. The dough should be a bit sticky.

Combine 1/4 cup lukewarm water and salt and work into the dough with hands. Rest 30 minutes.

Saturday 7:00ish p.m.: Start the stretch and fold process. This is where I started to incorporate the seeds, adding a tablespoon or so each time. So sprinkled some seeds on here then reached under the dough and pulled up and over, turning the bowl 1/4 turn and repeating to complete 4 stretch and pulls. Let rest 30 minutes, covered, then repeat this process 3 more times.

Saturday about 9:00 p.m.: Let the dough rest (again covered) for 60 minutes before putting the whole thing in a large plastic bag and refrigerating overnight.

Sunday 9:30 a.m.: Remove the bowl of dough from fridge and leave on counter for 2 hours.

Sunday 11:30 a.m.: Dump the dough out onto an unfloured surface and flour the top. Using a scraper or your hands carefully form into a ball. Rest 20-30 minutes. If the ball starts to fall repeat the forming and resting. It won't be a perfect ball, but a little flattish.

Sunday 12:00 p.m.: Have a large bowl ready with flour and some more seeds in the bottom. With the scraper gently flip ball onto floured side. Stretch and pull from bottom to about 1/3 up the ball 3 times. Then take the top and pull it right over to the bottom. Turn into the bowl pinching the seam and leaving it seam side up. Cover with plastic wrap and refrigerate (yes again!) 2-4 hours.

Preheat oven to 450°F for 45 minutes before baking with the pot, lid and (if you have one) baking stone in the oven to heat. I placed the baking stone on the bottom rack. the bread will go in on the middle one.

Sunday 2:45 p.m.: 

Take the dough from the fridge and turn it out onto a sheet of parchment on the counter. Trim the excess paper off the corners but leave enough to use as "handles". Slash the dough. This was my first time using a razor blade which was much better than a knife or scissors, but I think the slash could have been deeper. Once the dough is slashed remove the pot and lid from the oven. Immediately and gently lower the ball into the hot pot using the parchment "handles". Cover with hot lid and return to the oven along with a cup of water in the bottom of the oven for steam. You could put a pan of water or ice cubes in the bottom, but I just throw the water right into the bottom of my oven (no element in the bottom of mine).

Bake at 450°F covered for 30 minutes. Then remove the lid and bake another 20 minutes. Finally remove the pot from the oven, lift the bread out of the pot, remove the parchment paper and place the bread directly on the rack in the oven for another 10 minutes.

She is a thing of beauty, isn't she!

Refrain from slicing until the bread is completely cooled (a very difficult thing to do!) And store a day or 2 in a paper bag at room temperature.

Brownies with Cream Cheese Swirl

Cheesecake-like filling enhances these already drool-worthy brownies!

And there's another recipe to use up sourdough discard! (Are you tired of seeing these discard recipes yet?) 

Ingredients:

Brownie Batter:

5 oz dark chocolate baking squares

1/4 cup butter

1/4 cup vegetable oil

3 eggs

1/2 tsp salt

2/3 cup sugar

1/2 cup brown sugar

2 tbsps water

1 tsp vanilla

1/2 cup cocoa powder

1/4 cup flour

1/2 cup sourdough discard

Cream Cheese Swirl:

8 oz (225g) cream cheese, at room temperature

1/3 cup sugar

1 egg

1 tsp vanilla

For the brownie batter heat the chocolate squares in a saucepan with the butter and vegetable oil until almost melted, then remove from heat and set aside.

Beat the eggs, salt, sugar and brown sugar together, then add the water and vanilla. Mix the cocoa powder and flour together along with the discard and combine with the egg mixture. Now blend in the chocolate from the saucepan.

For the cream cheese swirl beat the cream cheese, then beat in the sugar, egg and vanilla.

Pour the brownie batter into a lined 9 X 9" baking pan and drop spoonfuls of cream cheese on top.

Swirl through with the edge of the spoon going across and then up and down. Fancy schmancy!

Bake at 375°F for 35-40 minutes or until a cake tester comes out clean.

Cool before lifting parchment out of the pan and cutting into 16 squares.

Then take a test bite!

Sourdough Tea Biscuits

Flaky biscuits for breakfast or dinner in a flash, using sourdough discard in the mix.

Ingredients:

1 cup sourdough discard

1 cup flour

5 tbsps butter

1/2 tsp baking powder

1/2 tsp salt

2 tsp sugar (3 if you want a breakfast biscuit)

1/4 tsp baking soda

Combine the dry ingredients then add the sourdough discard and 2 tbsps melted butter. Grease a 10" cast iron pan with 1 tbsp butter. Drop heaping tablespoons of batter into the pan. Eight spaces them out nicely.

Cover with a dish towel for 10 minutes. Brush the tops with 1 tbsp melted butter and bake in a 350°F for 30-40 minutes. Remove from the oven and brush again with the remaining 1 tbsp melted butter.

Makes 8 flaky tea biscuits

Ready for the dinner plate! Or smeared with jam for breakfast! 

Garlic Sourdough Croutons

Easy to make and tasty on salads, soup or just to munch on!  

Ingredients:

3 cups 1 1/2 " cubes day old sourdough bread

1/4 cup butter

1/2 tsp salt

2-3 tsps minced garlic

Melt butter, salt and garlic in a large saucepan. Once the butter is melted remove the saucepan from the heat and add the bread cubes. I used cubes but you could just as easily use torn chunks of bread as well. Toss to coat completely.

Spread onto a lined baking sheet and bake at 375°F for 15-20 minutes tossing halfway through.

Best served same day.

Sourdough from Starter to Bread

Sourdough from starter to bread or to Big Bertha and beyond! 

When I started this project (and it is a project!) I was told that starters have to be named so here is what I did to create Big Bertha (the starter)

This recipe is more of a diary as I kept notes and pictures as I went along to help me keep track of what I was doing and maybe it can help you.

I've included a sample schedule and starter discard recipes at the very end of this long and winding post.

Day 1:

1/2 cup flour (I used all purpose, they say rye is best to get it started but I didn't have any. Bread flour would be better too but all purpose is like it's name says ... all purpose and ok to use.)

1/2 cup water (room temperature and filtered or if you don't have filtered leave on counter 1 hour for the chlorine to dissapate).

Combine the flour and water in a glass jar mixing vigorously with a fork. Clean down the insides of the jar with a spatula so you can see the progress. I used this jar scraper spatula. Cover with a paper towel and elastic band and leave in a cosy spot in the kitchen for 24 hours. Mine sat on the counter right beside the stove.

Day 2:

If bubbling add 1/2 cup flour and 1/2 cup water and mix very well again and leave for 24 hours. If not bubbly yet then leave another 24 hours and come back to day 2. I was excited to see how bubbly mine was already but apparently this happens on day 2 or 3 then it slows down.

Day 3:

Now begins the discarding of half the starter. Stir then remove 1/2 of the starter and throw it away (I would never do that! Waste not, want not!) or use it in another recipe (lots of discard recipes out there). This time I gave the other half to my daughter so she could continue her own starter at day 3. After removing 1/2 add 1/2 cup flour and 1/4-1/3 cup water, stir well and sit 24 hours.

Day 3:

Bubbles appearing on the top. I didn't remove half but still added 1/2 cup flour and 1/2 cup water and left it for 24 hours.

Day 4, 5, 6:

Stir then remove half (and refrigerate the discard for later use or leave on the counter if baking with it same day) then add 1/2 cup flour and 1/4 - 1/3 cup water every 12 or 24 hours. I chose 24 hours. Continue through days 4, 5 and 6. Also to note, I alternated with using different amounts of water to see if it made a difference in the appearance of the bubbles. They say in thinner batters the bubbles can rise up and pop. You want them trapped. I ended up keeping it about pancake batter consistency. I did try using whole wheat on day 6 but didn't see any difference. Keep an elastic around the jar at the batter level to track it's progress.

I had some bubbles in the batter so I thought I'd try the float test. That is how you test to see if your starter is ready to bake with. I took a teaspoon of batter and dropped it into water and it floated! Then I read up on float tests again and realized I hadn't done it right. I'll get back to the right way a little later.

Day 7 through 12:

On day 7 I discovered some light brown liquid floating on the surface of the starter. This is called hooch, nothing wrong with the starter it just wants to be fed. I poured off the hooch and continued feedings... discard 1/2 the starter, add 1/2 cup flour and almost 1/2 cup water every day. Remember to use room temperature water. At some point along the way I transferred the starter to a clean jar as it was getting hard to clean inside a see what was happening but bubbles were definitely appearing throughout the starter (although they were small)

Day 13:

Stir and discard 1/2 the starter. In a bowl or measuring cup take 3 tbsps starter, 1/3 cup flour and 1/4 cup room temperature water and combine. Cover with plastic wrap and let rise to double. You could put it in the oven, NO heat just the oven light on, for about an hour to help it along the way. I started in the measuring cup with 1/2 cup total and it increased to almost one whole cup after about 10 hours. Keep an eye on it. If it is still growing that's good but if it stops or starts to drop there won't be anymore rising. To the remaining or leftover starter I added 1/2 cup flour and 1/2 cup water. This is Big Bertha who I hope to keep alive for many years.

Float test:

Take 1 tbsp of the active starter from the measuring cup and drop into a cup of room temperature water. If it floats it's ready to bake with. If not, remove 1/2, add 1/4 cup flour 1/4 water and check again in a few hours. This time it floated nicely... it's Go Time!

Sourdough Bread Ingredients:

2 1/4 cups water, room temperature

1+ cup active starter

5 1/2 cups flour

1/4 cup water

1 tbsp salt

Pour 2 1/4 cups water into a large bowl. Add ripe starter, mix with spatula or wooden spoon until floating cloud of starter is combined with the water. Add the flour and mix until it forms a shaggy ball. Cover with a damp dish towel for 30 minutes or up to 4 hours.

Then mix the 1/4 cup water with salt and work into the dough with your hands to evenly distribute the salt through the dough. Let rest covered with a dish towel 30 minutes.

Stretch and Fold:

I read that you never punch down or knead sourdough as you would a yeast dough. Instead you use a stretch and fold technique. It's a sticky dough so best to use wet hands. Pull dough from under ball up and over top. Turn the bowl 1/4 turn and do it again. Repeat so that it's done 4 times around the bowl. Rest 30 minutes. 

Repeat the stretch and fold 2-4 times waiting 30 minutes between each.

Bulk Rise:

After all the stretching and folding cover the bowl with a dishtowel and leave at room temperature 1 hour.

Then put it all in a large plastic bag (I used a garbage bag), tie the bag closed and refrigerate for 12-15 hours (or overnight)

Note: depending on what time it is when you do this step you could choose to skip the 12-15 hour refrigeration and leave on the counter 3-4 hours then bake. Just check the rest of the recipe to see that you're not baking bread at 4:00 in the morning!! Unless that's you're thing! Check the sample schedule at the end of this recipe that could help you with timing.

The next morning remove the bowl from the fridge and leave on the counter for 2 hours.

Then gently dump the dough out onto an unfloured surface. Flour the top lightly then carefully cut in half. A dough scraper is called for here but I have a cake lifter which worked fine.

Gently form the dough into 2 balls going around the edge with the scraper or lifter. Rest 20-30 minutes. If the shape falls re-do the ball and rest again. It's a sticky dough so it will be a flat-ish ball.

Slide scraper under ball and gently flip onto floured side. Stretch and pull from bottom to 1/3 up loaf. Repeat 3 times then take dough from top of ball and pull it all the way to the bottom. Pinch seam and place seam side up in a floured bowl. Cover with plastic wrap and rise on counter or fridge 2-4 hours. I read that both the 12-15 fridge rise and this fridge rise increases the sour taste of the dough so you can decide if you want your sourdough more or less sour.

Preheat oven to 500°F for 30-40 minutes and set a dutch oven and lid or baking pans to be used in the oven to heat. For this round one pictured I used an old 2 qt. Guardian service pot and lid. For the loaf I used an 8 X 4" pan with a 9 X 5" pan for the "lid". 

Have a cast iron pan of water ready to be put in the bottom of the oven. Some ovens have a concave floor that you can pour the water right into. Never use Pyrex for this job! I learned the hard way! When I took it out of the oven it exploded red hot pieces of glass all over the kitchen!

Anyways, place a large piece of parchment for each loaf on the counter, sprinkle some flour on it and gently flip the ball out onto the center, seam side down. Remove the hot pot and lid from the oven and carefully lift the parchment and gently lower into the the pot. Score with a very sharp knife (mine was not that sharp). So my ball looked deflated and so was I but I figured I'd see it through and bake it even if I ended up with a hockey puck. Place the lid on top, turn the heat down to 475°F and place the pot in the oven. Add the water to the bottom to create steam and quickly shut the oven door.

Bake at 475°F for 10 minutes, then turn the heat down to 450° for 20 minutes.

Finally remove the cover and bake 20-30 minutes longer. A digital thermometer should read between 205-210°F when done. Remove from pot by lifting the parchment. Remove the paper and cool on rack. Or if you want the crust more brown return the bare bread to the oven right on the rack for a couple more minutes. Just keep on eye on what's happening.

Cool completely on rack before slicing to preserve it's texture.

Not bad for a first-timer!

Lots of bubbles throughout...

And here's a couple more I've made

So Big Bertha birthed her first baby sourdough bread on Mother's day of this Covid19 pandemic breadmaking marathon year! (Ok, I know that's weird but true!)

You can keep your starter on the counter and continue discarding and feeding as long as you want to keep baking bread every few days, but if you want a break from it feed the starter then put it in the fridge.  Remove and feed once a week. Then when ready to bake again take the starter out of the fridge, go back to the feeding routine at room temperature until she wakes up again.

Big Bertha is in my fridge right now. I hope I haven't killed her!

Sample Baking Schedule:

Day 1:

11:00 p.m - Stir the starter, do not remove any to discard, add 1/2 cup flour and 1/2 cup water. Leave on counter with paper towel and elastic cover on jar 8 hours.

Day 2:

7:00 a.m. - Remove 1/2 to discard, take 3 tbsps starter, 1/3 cup flour and 1/4 cup water and mix together. Cover with plastic wrap and leave on counter 8 hours.

3:00 p.m. - Do float test. If it works make shaggy dough ball and cover 30 minutes or up to 4 hours.

3:30 p.m. - Add salted water and wait 30 minutes.

4:00 p.m. - 1st stretch and fold with wet hands

4:30 p.m. - 2nd  " and "

5:00 p.m. - 3rd   " and "

5:30 p.m. - 4th    " and " then cover and wait 1 hour at room temperature.

6:30 p.m. -  Cover with dish cloth and plastic bag and put in fridge overnight. (Or on counter 3-4 hrs but for this schedule I overnighted it)

Day 3:

8:00 a.m. - Take out of fridge. Leave at room temperature for 2 hours

10:00 a.m.- Dump out and form into ball. Rest 30 minutes.

10:30 a.m. - Stretch and fold X 4

12:30 p.m. - Form into a ball, cover 2 hours in fridge or on counter

2:30 p.m. - Bake, with enough time to let cool before supper time!

And here are some starter discard recipes that I've tried. I might be adding to this list from time to time so check back.

Sourdough Discard Brownies

https://hotandcoldrunningmom.blogspot.com/2020/05/sourdough-discard-brownies.html

Brownies with Cream Cheese Swirl

https://hotandcoldrunningmom.blogspot.com/2020/05/brownies-with-cream-cheese-swirl.html

Cheesy Breadsticks from Sourdough Discard

https://hotandcoldrunningmom.blogspot.com/2020/05/cheesy-breadsticks-from-sourdough.html

Sourdough Discard and Yeast Bread

https://hotandcoldrunningmom.blogspot.com/2020/05/sourdough-discard-and-yeast-bread.html