Yesterday, since my starter was bubbling along the sides of the jar, I set aside four ounces of the starter and mixed it with some flour and water in a bowl.
Today, that proto-dough in the bowl has risen and bubbled nicely. Time to make bread! Check out the recipe to the right, and you'll have a freshly baked loaf in your hands shortly!
But what about the rest of the starter in the jar?
It's bubbling away, even more than it was on Day 9. Congratulations, you're ready to start making some pizza dough! Follow the link to the recipe at the top of the page. You will start by harvesting 4 ounces of your sourdough starter and mixing it with 2 ounces bread flour and 1 ounce water in a bowl. This will rest overnight at room temperature.
And the rest of your starter? Feed it again today, one ounce of water and one ounce of flour. If you don't have time to bake over the next few days, don't fret. As long as there's room in the jar, there's no need to discard any starter.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.
Go Back in Time...
Day Zero: What You'll Need »
Day 1: A Half-Ounce Flour and an Ounce of Water »
Day 2: No Feeding, Just Stirring »
Day 3: Feed Me More Flour! »
Day 4: 100% Hydration »
Day 5: Keep Feeding and Stirring! »
Day 6: Keep Stirring and Feeding! »
Day 7: Feed and Wait »
Day 8: Getting Close! »
Day 9: First Harvest »