Today’s post is just a photo to show you how your sourdough might be looking on days two and three of your starter-building process. As you can see, there isn’t a whole lot happening, so don’t stress; that’s how it’s supposed to be. If you’re starting to see bubbles, come back tomorrow to get the scoop on how to proceed. If you’re not, you may need to wait one or two more days before moving on to Step 2.
Just got here?
- Get started with Step 1 of Sourdough Starter School
- What your starter will look like after 24 hours of fermentation (You Are Here)
- Step 2 (Days 3-7) – Stabilizing Your Starter
- Why You Should Do a “Low-proportion” Sourdough Feeding
- 4 Things to Make with Excess Starter
- Getting Ready to Actually Bake! Equipment and Starter Health Check
- Preparing the Leaven
- Mixing the Dough and Bulk Fermentation
- Dividing, Shaping, Final Rise
- Baking and Cooling