How to bake a sourdough loaf - prepping your starter! 🍞✨ So, as you have seen in my previous videos, I have made my new sourdough starter (Olive, she’s great) and now I am posting some videos of each stage of making a sourdough loaf so I have more time to explain each part of the process.  The first day is ✨prepping the starter to bake a loaf with✨  As typically I mix/stretch my dough in the mornings, I want to make sure to prep my starter the evening before. In the recipe I use, I want to have 125g of starter ready to bake with.  You can do it one of two ways - you can either keep your mother starter in a jar, and then remove small quantities to bake with, or if you only have a smaller amount of mother starter left, you can feed to have enough to bake with, and have enough to have some leftover. Whenever you bake, you don’t want to run out of your mother starter, otherwise you’ll be back at square one (which after all that effort, you really don’t want!) This video is an example of if you have a small amount of mother starter left, and that’s it. You want to feed so you have about 150g of fed starter total. You will then have 125g to use in the bread, and about 25g left to use in the future (doesn’t have to be exact).  1:1:1 - 50g starter, 50g flour, 50g water (150g total) 1:2:2 - 30g starter, 60g flour, 60g water (150g total) 1:5:5 - 15g starter, 75g flour, 75g water (165g total) The ratio of 1:1:1 is the quickest to get to peak, whereas the other end of the scale of 1:5:5 takes longer to get to peak. All of these work, but it depends on how quickly you want the starter ready to bake with Typically, I would feed the night before I want to bake with a 1:2:2, and timing wise it works great for me.  Any questions let me know 🥰 Stay tuned for part two of this series… making the dough mix! ✨ #JanesPatisserie #sourdough #sourdoughtok #easyrecipes #breadtok