Boot Scoot'n Goodies

So many of you have asked how I started my sourdough starter, so here it is! These are the steps I followed and what worked for me. I hope this helps take some of the intimidation out of it—and I may do a video at some point to show the process too.

Step 1: The Jar
First things first: clean jars matter. I washed mine really well with hot water (around 120°) and dish soap, inside and out. I rinsed several times to make sure all soap was gone, dried it, then wiped everything down with rubbing alcohol and a paper towel. I made sure to wipe very well and remove all residue.

Jar size doesn’t matter a whole lot—just make sure it will hold all of your ingredients and leave room for expansion. As I’ve learned, starters can grow quite large and will absolutely try to spew outside the container.

Step 2: Flour + Water (Keep It Equal)
I used a 1:1 ratio:
• ¼ cup gluten-free all-purpose flour
• ¼ cup water

You can use any amount you’d like—½ cup, 1 cup, etc.—just make sure you add equal parts water. The ratio is what matters, not the measurement.

You can use bread flour or practically any flour you’d like. I plan to make several starters using a variety of different flours. You can also do a 50/50 mix of flours in one starter (for example, ¼ cup rye with ¼ cup wheat). The important part is keeping your portions equal.

I used spring water. I’ve heard of people using tap water and other types of water with great success—spring water is all we drink, so it just made sense to use it in our bread too.

Step 3: Mix It Up
Mix your flour and water thoroughly. It will make a sticky, gooey dough. If your dough isn’t sticky, don’t be afraid to add more water—go a tablespoon at a time until you get there. Make sure to scrape down the sides as you go.

Step 4: Let It Breathe
Cover the top loosely with a towel (I use cheesecloth so it can still breathe) or loosely place a lid on top. The key here is airflow—you want to allow the starter to breathe.

You’ll often hear that starters like a warm area (70–75° is ideal). I don’t know that I really followed that perfectly. I did leave mine close to the stove while cooking at first and thought I had killed it 🤦🏽‍♀️ buuuut she not only survived, she thrived 🤷🏽‍♀️🤣

The Big Takeaway
The main thing is to let it breathe and don’t overthink it.

You know the saying…
“If at first you don’t succeed… give up and try something else.” 😂
Just kidding—you’ve got this! If you mess up, try again. You can’t succeed if you quit trying 😉

🌱 Big things are growing! 🌱

This greenhouse is the first step toward my farm-to-table vision and I couldn’t be more excited! I’m so thankful for my boys and my amazing husband who encourage me and support my passion every step of the way.

I can’t wait to share our progress and everything we’ll be growing and creating in this space. Thank you for following along as we work to bring you the best flavors and products possible! 💚🌿