Welcome to the club! You’re now the proud caretaker of a living piece of Western history.
Our sourdough starter has been bubbling away for over 100 years. It’s the same wild culture once carried through the Rockies by mountain men, baked into campfire biscuits by cowboys, and passed down from cook to cook. Today, it’s yours.
Let’s make sure you know what to do with it.
What Is Sourdough Starter, Anyway?
A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. When it’s bubbly and active, it leavens bread naturally with no instant yeast required.
Jedediah’s starter uses only natural fermentation. No commercial yeast, no dairy, just flour, water, and time. It’s hearty, it’s resilient, and if you care for it, it’ll last as long as you want it to.
First Things First: Feeding Your Starter
When your starter arrives, it may have settled slightly during transit. That’s normal. Give it a stir and feed it to wake it up.
To feed:
- Discard (or use!) about half of the starter.
- Add 1/2 cup all-purpose flour and 1/4 cup filtered water.
- Stir until smooth. Leave it loosely covered at room temperature for 4–6 hours, until bubbly.
Once your starter is active and rising predictably after feedings, you’re ready to bake.
Tip: If you’re not baking daily, keep your starter in the fridge and feed it once a week.
When Is My Starter Ready to Use?
You’ll know your starter is ready to bake when:
- It’s doubling in size within 4–6 hours of feeding.
- It smells pleasantly tangy (not sour milk or nail polish).
- It passes the “float test”: drop a small spoonful into a glass of water. If it floats, it’s ready.
Let’s Bake Something Simple: Pancakes
Before jumping into a full sourdough loaf, try a quick, forgiving recipe like our famous sourdough pancakes or waffles. They’re easy, delicious, and a great way to use the “discard” portion of your starter.
Jedediah’s Famous Sourjacks
Combine in bowl and whisk well:
2 C sourdough starter
1 egg
1 1/2 T salad oil
1/4c buttermilk
In a separate bowl, combine:
2T sugar
1 1/2 t salt
1 1/2 t baking soda
1/2 C white flour
Add the dry ingredients together with the liquids all at once. Stir lightly. When the batter starts to foam up and double in volume, stop stirring.
Cook on a moderately hot and lightly-oiled grill until brown on both sides. Remember that sourjacks are thin and chewy, not light and fluffy like buttermilk pancakes.
Caring for Your Starter Long-Term
To keep your starter healthy:
- Feed regularly. Daily if kept on the counter; weekly if refrigerated.
- Use non-chlorinated water. Chlorine can kill the wild yeast.
- Don’t panic. If you forget a feeding, just remove any liquid on top (“hooch”), stir, and feed it again. This starter is hardy.
Questions?
Email us at info@jedediahs.com. We’re happy to help. You’re part of a long line of Western bakers now, and we’re here to keep the sourdough tradition alive.
Want to Share Your Bakes?
Tag us on Instagram @Jedediahsjackson and use #SourdoughWithJedediahs
