🍞 Meet Your Sourdough Starter

— And Yes… She Needs a Name 😉

In Italy, your sourdough starter isn’t “it.”
She’s alive. She has personality. She has moods.

And tradition says… you give her a female name.

Call her Maria, Sofia, Luna, or whatever inspires you.
Because once you start feeding her every day, trust me — she becomes part of the family.

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🥣 Ingredients

For Her First Day (The Starter Base)

• 100 g all-purpose flour (00 is perfect)
• 100 ml water
• 2 g dry yeast
  or 6 g fresh brewer’s yeast
  or 1 tsp baking soda + 1 tsp lemon juice (quick-start method)

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For Her Daily Feedings

• 50 ml water
• 50 g flour (any type)
• 1 tsp sugar (only during the first week)

👉 From week 2 onward:
Add 1 tsp sugar or honey every 15 days to keep her strong and aromatic.

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Step-by-Step: Raising Your Starter

Step 1 – Her First Breath (Poolish)

Mix flour, water, and yeast until smooth and creamy.

Cover with

• A piece of cotton cloth or clean kitchen towe or cheesecloth – secure the cloth with a rubber band or kitchen string.

• As an alternative, place the jat lid loosely on top (not sealed!) or make small holes on the lid

🚫 Do NOT close the jar tightly.

Fermentation creates gas, and she needs to breathe and release pressure.
Let her rest at room temperature for 10–12 hours.
When you see bubbles and smell that gentle fermented aroma…she’s alive!

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Step 2 – First Feeding

Add:

• 50 g flour
• 50 ml water
• 1 tsp sugar (first week only)

Mix well, cover, and let her rest again.

This is breakfast. And she loves breakfast.

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Step 3 – Second Feeding

After 12 hours, repeat:

• 50 g flour
• 50 ml water

Mix, cover, and let her grow stronger.

Now fermentation becomes serious.

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🗓 Feeding Routine

Days 1–3

Feed twice a day (every 12 hours).
Keep her at room temperature.

From Day 4 On

Feed once daily.

Routine builds strength. Like training at the gym — but tastier.

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🍕 When Is She Ready?

You can use her from Day 2, if:

• She’s bubbly
• She doubles in size
• She smells pleasantly tangy

Use 130 g starter for every 500 g flour in your dough.

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🔥 Activate Before Baking

About 2 hours before baking, refresh her:

• Add flour and water
• Mix
• Wait for bubbles

When the surface is lively and airy, she’s ready to work.

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🌸 Keep Her Strong & Fragrant

Every 2 weeks, during one feeding, add:

• A small teaspoon of honey

This keeps her aroma deep and fermentation active.

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❄️ If You Need a Break

Store her covered in the refrigerator.

Feed her every 5–7 days to keep her alive.

Even in the cold, she sleeps — but she never dies. In this case, you can close the jar hermetically to better protect her.

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💡 Chef’s Secrets

• Want a firmer Italian-style starter (lievito madre solido)?
  👉 Use half the water compared to flour.
• Change flour occasionally (add whole wheat or rye).
  You’ll develop more strength and complex aroma.
• Smell her often.
  Your nose tells you everything.

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Remember…

You’re not just making a sourdough starter.
You’re raising a little Italian lady who will give you bread full of character.

Treat her well. Give her a name.
And welcome her into your kitchen. 🍞✨