Second feed of organic sourdough starter


While the the starter in the morning was still quite risen, the top dome had collapsed and the starter no longer smelled good.  The sweet smell was gone and there was a sharp, unpleasant boozy scent.  The baby was hungry!

Again I tossed what was over 40g, and added the new flour and water and mixed.


Starter mixed anew.


Starter going strong only four hours after the first feed


I was was shocked to see how quickly this baby took off.

Maybe I was supposed to feed it soon thereafter but it was after midnight.

Sourdough starter after 24 hours: bubble action!

After 24 hours, bubbles were all around the sides of the new starter and it smelled delightfully sweet and fermenty.


I removed enough starter to leave only 40g in the jar, and added 40g of my organic rye mix and 40g room temperature spring water.  Below is the starter after this first feed (photobombed by Pez penguin).


First day of creating natural sourdough bread starter

The start of my starter

The start of my starter

After being gluten free on a paleo / primal diet for five years, I learned that what some of us think is an intolerance to gluten may be an intolerance to bleached, bromated, enriched, and/or adulterated wheat.  I found my gut bugs and I were able to digest cookies and baking powder breads made from commercial organic whole wheat flour.  We most certainly could NOT tolerate commercial organic whole wheat bread, not even one bite.  We didn’t have much luck, bugs and I, with most organic whole wheat pasta, either.

It has been on my bucket list to create my own sourdough starter.  I’ve started making my own kombucha and it was time to add fermented grain to the list.  I’ve been infatuated with the art of bread making from the outside, as both reader and consumer, my whole life.

I got my inspiration from and freshly ground flours from Because the flours are freshly milled and 50% is rye, I’ve been warned they will move fast.  The sides of the jar are messy from stirring, but this is just the flour and the water together at 100% hydration in a very dry climate.