Chef Cathy
Feb 13, 2017

Welcome to the Sourdough Challenge!


Edited: Aug 30, 2017

Hello! This is an excercise in attuning to the helpful 2nd dimension!

For questions please email me at


You should receive an email each day for a week to follow along this simple process. Things you need to get started: 1/4 cup flour, 1/4 cup water, glass jar or bowl and something to stir your flour and water together in the jar/bowl. We go day by day adding flour and water as it starts to making bubbles. In about 7 days we will make English muffins. See day 6 for what you will need then - Happy Sourdoughing


Note: remember - this is how to START a culture -not the way that you will maintain it . You are making a concentrated starter from scratch - later you can keep it in the fridge and maintain it without doubling - this is how to feed it to concentrate it to an active starter. Starting and maintaining is different. If you feel you are making too much - then only double to amount that you want - for example - you could - only use 1 cup of your daily batch ( and throw the rest away). That way you are only using 1 cup of flour each day. It is the concentration of bacteria/yeast we are looking for- not the quantity of sourdough starter itself.

Feb 17, 2017

So how is everyone doing? meg48us were you able to retrieve day 2 out of spam? Are there others here or are we the only two? (Chef Cathy, how many folks are doing this now?)

How is your sourdough coming? As i said in day 2 i'm a day or so behind but it is going ok though today i didn't see bubbles this morning, and i'm not sure i have a warm enough place. Chef Cathy, we don't have an electric stove and our gas stove is the new type without a pilot light. I had the jar of sourdough on top of the stove and as long as the stove is mostly on during the day - when we were cooking soup and all - it was ok though it cools down at night when we're not cooking, or yesterday, when we weren't using the stove that much. I am going to try placing it on top of the pellet stove for the night. That is problematic during the day as we have to open it to add pellets.

I also used about half of it to add to the bread we're baking today, even though i'm only on Day 4 technically since i missed day 2 and got a bit behind.

Also i had a bit of a problem trying to sign in today - it wanted me to create a new account - but eventually (obviously) i was able to get it to work.

Chef Cathy
Feb 19, 2017

great - I know you have worked some with sourdough before. Nice to have you here !

Feb 19, 2017

Thanks for this challenge! I made pancakes this morning and they were delicious. My starter has a lot of bubbly water on top every morning. I've just been stirring it in every day before adding the flour and water. Is that right? Thanks again!

Chef Cathy
Feb 21, 2017

Yes! Sounds good, congrats! The water would mean that your starter is very active and completely finishing the fermentation before you are adding more flour and water again.

Feb 21, 2017

Ok great! Thank you. And thanks again for this challenge. I am excited about what I am learning.

May 10, 2017

I was having a place warm enough to support my sourdough. I remembered I have a heater tape I use for making Kombucha tea. It's bubbling like crazy now.


That being said, should the sourdough have a 'yeasty' smell? Mine does not.

Chef Cathy
May 12, 2017

Note: Sourdough does not have to smell "sour" it you have good bubbles and it rises and falls, you've got it! A more mature culture will begin to smell more yeasty!

New Posts
  • worthwaiting4
    Sep 28, 2017

    Hi Cathy I am on day 6 and it looks bubby - been feeding it daily. Not as much rise and fall at this time. Is that a problem? It does smell sour. Had the hooch rise up as well. Once we are done with it how do we care for it to keep it active? Thanks! Glenda xo
  • chapellake28
    May 12, 2017

    Day 2--Have some bubbling action going on. Fed it. Looked at it and thought, "Seriously?? What name would anyone give sourdough?" Quite unexpectedly the name "Gypsy" popped into my head. It's a GIRL!! Has anyone else named their sourdough? I'd love to hear what you all came up with.
  • snowyegret379
    May 12, 2017

    I am loving this series. Thank you. I noticed you put your culture in a metal pan today. Do we need to worry about leaching metal into the sourdough? Would a half gallon Mason jar work? Can you freeze sourdough? Can you create crackers and pizza dough with it? With gratitude, Audrey

© 2017 Culinary Naturopathy - Cathy Hohmeyer