Sourdough starter day 2

The Epsom Bakehouse rye starter day 1 mixed

Check out Day 1 instructions here

When you check back on your little starter today, you may already see some signs of life – little bubbles on the surface. Don’t worry if not.

You’re now ready for how to make your own sourdough starter day 2. Add 25g rye flour and 50g warm water to the mixture from Day 1 and mix. Cover and put somewhere warm out of direct sunlight for 24 hours.

Set yourself a reminder – a note on your fridge, a message on your phone – that you’ll need to come back to the starter roughly every 24 hours for the next few days.

Want to find out more about all things sourdough? Check out my upcoming sourdough breads classes here.

Move on to Day 3 here.