Liquid Flour Other

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2016

Initially, I made this purely for the intrigue. I find it fascinating that flour and water and eventually a little salt can make a wonderful loaf of bread! I discovered that I have no digestive problems when eating refrigerator slow risen bread, and have since learned this method breaks down pesticide residue etc. Delicious and digestible without all the additives of store bought bread!


Gabi and I are still getting acquainted, and I'm learning to recognize her traits. But for now I can say she happily doubles overnight. I can never relate to the language of food and wine connoisseurs (fruity, floral, woodsy notes etc), so how can I describe her? She smells like bread LOL! Perhaps a little sweet and mildly tangy while bubbling away, more tangy and a bit nutty when hungry.

Taste & flavour


Starting ingredients

Feeding ingredients

If I'm not baking, I'll discard half and stir in 1/2 cup flour and 1/4 cup water. Leave out for 1-4 hours then return to fridge. If I'm planning to bake, I'll transfer it into a bowl, discard half, stir in 1/2 cup flour and 1/4 cup water. 12 hours later, discard half and repeat. 8-12 hours later ready for recipe! Unused amount is returned to jelly jar in fridge.

Working method

This is a basic starter, great for beginners. She was conceived October 7th 2016, following step by step the 14 day YouTube instructions by Northwest Sourdough. I use Bob's Red Mill organic, unbleached, all purpose white flour. Our tap water is horrible, so I use reverse osmosis water.

Preserve your sourdough for the future

Create your own Explore sourdough library


A little shout out to my coworker that my starter is named after. She has willingly and encouragingly endured countless conversations, photos, and short videos, and I very much appreciate her support!
I only get to bake about once a week, and we have a short baking season here in my warm climate, but I am looking forward to experimenting with different types of recipes. I plan to pursue refrigeration and do-nothing type of methods, branching out to include potatoes, sweet potatoes, and various herbs and spices into the dough. . During the hot months when I am unwilling to run my oven, I plan to make crumpets, naan, and pancakes.
I'm planning to add photos to this profile when I figure out how, lol!