With a clean container weigh 3 grams of

STEP 1 sourdough starter culture.

In a separate container mix 5 grams of 3rd-class flour and 5

STEP 2 grams of non-chlorinated water/or distilled. Mix until
homogenize.

SOURDOUGH
Stir the starter culture into the flour mixture. After
mixing, use a rubber band to cover the top of the container
STEP 3 with a coffee filter or filter paper. Then, loosen the lid just
enough to let some air into the container so the culture

STARTER
may breathe. Mark the initial volume, let it rest for 24hrs.

CULTURE STEP 4
After 24 hours, mark the increase in volume and record,
then feed the starter with 5 grams of flour:5 grams of
flour-water mixture. Let it rest again for 24 hours.
Repeat until 7 days consecutive feeding is achieved.

Throughout the feeding period always record changes of

your starter (e.g. batter consistency, odor, temperature,
humidity, pH, volume increase) because this could affect
the quality of your starter.

After the 7-days feeding period, determine if you have

STEP 5 enough sourdough starter for your baking. You can
continue feeding your starter until you have enough for
baking.
 Weigh out total starter weight for Cali & PH starter.
STEP 1
Determine weight for 12 identical trials for each.

CALI T1A, T1B, T1C T2A. T2B, T2C

PH T3A, T3B, T3C T4A, T4B, T4C

Example:

SOURDOUGH
Total CALI=20grams= 3grams/rep/trial
PH=PH=110grams=18grams/rep/trial

STARTER STEP 2
Using mineral non-chlorinated water(30ml),
dissolve 15 grams flour sample. Dispense 45grams
flour-water mixture on glass jars.

CULTURE
Add the predetermined starter weight on the flour-
STEP 3 water mix in the jar. mark the TO for initial height.

Feed every 24hrs for 7 days and record changes on flour

STEP 4 mixture. E.g. pH, volume, and batter consistency.

After the 7 days period of feeding, determine which

STEP 5 starter and flour sample form better sourdough starter.