San Francisco Style Sourdough Starter

ACTIVATION GUIDE

Simple steps to bring your starter to life.

Before You Start

For best results, keep your starter warm, use filtered water, and feed consistently. Most starters are ready to bake with in 3–7 days. Cooler kitchens may require more time.

What you’ll need:• Clean glass jar with a solid lid
• Warm filtered water, about 85°F
• Bread flour or unbleached all-purpose flour
• Measuring cups or kitchen scale
• Spoon or spatula

Important: During activation, cover the jar loosely. Do not tighten the lid. Your starter needs room for gas to escape as it becomes active.

Day 1 — The First Day of Revival

Morning FeedIn a clean jar, combine:• Full packet of Gold Rush Starter
• 3 tablespoons / 45g warm filtered water
• 4 tablespoons / 30g unbleached flourMix well and cover loosely. Keep in a warm place.

Evening FeedAdd to your starter:• 2 tablespoons / 30g warm filtered water
• 4 tablespoons / 30g unbleached flourMix well and cover loosely. Keep in a warm place.

No visible activity is normal on Day 1. Warmth and consistency matter more than bubbles at this stage.

Day 2 — Building Strength

Morning FeedKeep 2 tablespoons / 30g of your starter. Discard the rest.Add to the starter:• 2 tablespoons / 30g warm filtered water
• 4 tablespoons / 30g unbleached flourMix well and cover loosely. Keep in a warm place.

Evening FeedRepeat the morning feeding:• Keep 2 tablespoons / 30g starter
• Discard the rest
• Add 2 tablespoons / 30g warm filtered water
• Add 4 tablespoons / 30g unbleached flour
• Mix well and cover loosely
• Keep in a warm place

Activity may begin on Day 2. You may see small bubbles, a mild sour smell, or slight rising. This is a good sign, but the starter may still need more time before it is ready to bake.

Day 3+ — Feed Until Active

Every 12 hours:• Keep 1 tablespoon / 15g starter
• Discard the rest
• Add 2 tablespoons / 30g warm filtered water
• Add 4 tablespoons / 30g unbleached flour
• Mix well and cover loosely
• Keep in a warm place

Your starter is ready to bake with when it reliably doubles in size within 4–8 hours after feeding and has a mild sour aroma.

Most starters are ready in 3–7 days. Cooler kitchens, colder water, or less active flour can make activation take longer. If your starter is bubbling and smells mildly sour, keep feeding consistently.

Counter Method — Daily

Best for frequent baking.Every 24 hours:• Keep 1 tablespoon / 15g starter
• Discard the rest
• Add 2 tablespoons / 30g warm water
• Add 4 tablespoons / 30g unbleached flour
• Mix well and cover loosely
• Keep at room temperature

Refrigerator Method — Weekly

Best for less frequent baking.Once per week:• Keep 1 tablespoon / 15g starter
• Discard the rest
• Add 2 tablespoons / 30g warm water
• Add 4 tablespoons / 30g unbleached flour
• Mix well and cover loosely
• Let rest at room temperature for 1–2 hours
• Return to the refrigerator

Before baking from the refrigerator:Remove your starter from the refrigerator and feed it at room temperature 1–2 times until bubbly, active, and reliably doubling within 4–8 hours after feeding.

If your starter has been refrigerated for more than a week, it may need an extra feeding or two before baking. This is normal.

Ingredients

• 100g active sourdough starter
• 350g warm water
• 500g bread flour or unbleached all-purpose flour
• 10g salt

Method

1. MixIn a large bowl, combine the active starter and warm water. Add the flour and mix until no dry flour remains. The dough will look rough and shaggy.

2. RestCover the bowl and let the dough rest for 30 minutes. This gives the flour time to absorb the water and makes the dough easier to work with.

3. Add SaltSprinkle the salt over the dough. Use wet hands to pinch and fold the salt into the dough until evenly mixed.

4. Stretch and FoldOver the next 2 hours, perform 3–4 rounds of stretch and folds.To do this, grab one side of the dough, stretch it upward, and fold it over itself. Turn the bowl and repeat on all sides.

5. Bulk RiseCover the bowl and let the dough rise at room temperature until it looks puffier and has increased in size.This usually takes 4–8 hours, depending on room temperature and starter strength.

6. ShapeTurn the dough onto a lightly floured surface. Gently shape it into a round loaf by folding the edges toward the center, then flipping it seam-side down and tightening the surface.

7. Final ProofPlace the shaped dough in a floured towel-lined bowl or proofing basket.Let it proof at room temperature for 1–3 hours, or cover and refrigerate overnight for more flavor and easier handling.

8. BakePreheat oven to 450°F with a Dutch oven inside.Carefully place the dough into the hot Dutch oven, score the top, cover, and bake for 25 minutes.Remove the lid and bake another 15–20 minutes, until deeply golden.

9. CoolLet the loaf cool for at least 1 hour before slicing. Cutting too early can make the inside gummy.

Activation Questions

My starter is not rising. What should I do?Keep feeding every 12 hours and make sure the starter is warm enough. Starter activity is usually slower in cool kitchens. Try keeping the jar around 72–80°F and use warm filtered water, about 85°F, during feedings.

How do I know when my starter is ready to bake?Your starter is ready when it reliably doubles in size within 4–8 hours after feeding and has a mild sour aroma.

Why is my starter taking longer than 7 days?Cool room temperature, cold water, inconsistent feeding, or less active flour can slow activation. If there is no mold and the starter has bubbles or a mild sour aroma, continue feeding every 12 hours.

Starter Health

My starter smells sour. Is that okay?Yes. A mild sour aroma is normal. If it smells rotten, moldy, or sharply unpleasant, or if you see colored mold, discard it.

There is liquid on top. Is that normal?A thin layer of liquid can appear when starter is hungry. Stir it in or pour it off, then feed the starter as usual.

Is it mold?Discard the starter if you see fuzzy growth or unusual colored spots, especially pink, orange, green, black, or blue. Healthy starter should not have fuzzy mold.

Starter Care

Can I use tap water?Usually yes, but heavily chlorinated water may slow starter activity. Filtered water is a safer choice, especially during activation.

Can I use whole wheat flour?Yes. Whole wheat flour can make starter more active and add flavor. You can use unbleached all-purpose flour, bread flour, whole wheat flour, or a mix.

Can I refrigerate my starter?Yes, after it is active. Feed it first, let it rest at room temperature for 1–2 hours, then store it in the refrigerator. Feed weekly for best results.

Is this instant yeast?No. Gold Rush Starter is sourdough starter culture, not instant yeast. It needs to be activated, fed, and maintained before baking.

For starter activation, maintenance, recipe, and troubleshooting help, use the instructions above.

For order, shipping, refund, or replacement questions, please use your Amazon order support options.

Starter care questions: [email protected]