The Sourdough Baking Plan 2-Day Plan
Assuming you have a mature starter, this plan works like a charm. I follow it every week to make fresh bread for my husband and I. Don’t freak out when you see 2-day plan on this list. It’s an easy plan, I promise!
- Remove your starter from the fridge. If you bake often and have your starter already at room temperature, skip this step.
- Allow your starter to come to room temperature.
- Let it sit for about 3 hours.
- Once your starter is at room temp, stir the starter and feed it.
- Depending on the temperature of your kitchen, it could take anywhere from 30 minutes to 3 hours for your starter to “ripen”.
- You can jump-start this by putting your starter in a warm (no warmer than 80 degrees) place.
- Sometimes I’ll turn on the oven for a few seconds. Turn it off and set my starter on the stove where the residual heat comes out. As long as it’s not really hot, it will help speed up the process.
- If your starter looks like Ethel ⇊ below, you are ready to make the dough. If not, go to the next step.
2nd Feeding if needed:
- Keep it at room temperature after you feed it for another 3 hours.
- Feed it again. Let it turn into a soft, pillowy jar of yummy.
- This is Ethel, she’s my starter and she was really happy after I fed her.
You’re ready to make the dough when your starter looks like this ⇈.