WHY 1-2-3 ?! Because this sequence of numbers represents the proportions or ratios of the ingredients. 1 part fed & active sourdough starter (at 100% hydration, which mean half flour & half water), plus 2 parts water plus 3 parts flour. It’s easy, mathematically speaking. It may not be a total success at the 1^stattempt , but it will get better and better each week, once you figure out how to adjust it to your needs and preferences and environment.

It also requires patience, because a young sourdough starter, which is less active & powerful, takes longer to rise than an older, aged and thus more intense sourdough starter … so be patient !

Don’t forget that a sourdough starter isn’t a cube of fresh cake yeast nor like very active powdered yeast forms. It requires longer fermentation and rising times because it’s so natural and will be quite SOUR & ACIDIC, just as we like it to be, but with no yeasty aftertaste.

I recently watched a show where food experts explained that wheat products were more digestible and nutritious if they fermented a long time and thus barely nutritious when made too quickly.

*And NO, it’s not a crime (if you’re nervous about the initial strength of your starter) to add a tiny bit or a pinch (1/16 tsp or 0,25 gram or up to 1/8 tsp or 0,5 gram) of dried yeast to the mixed dough, just in case !!! It will still be a real SOURDOUGH, but it’s a little boost, like an insurance policy, especially if your sourdough starter is quite young. WE’LL TELL NO ONE ABOUT IT, IT’S YOUR 1^STTRIAL !

This is something to think about, in a day and age where almost everybody wants and expects everything easily and instantaneously. It’s okay to make mistakes and try again, it’s okay to take your time as you’re trying again too !

Let’s get back to the root of things and what it means to be human and what it means to eat as a human. 

Try to make & preserve your own SOURDOUGH-STARTER and bake your own BREAD when you can, if you can . . . :)