I’m a home based business, and cook in my kitchen. I follow Florida Cottage Food Industry rules.

I use King Arthur unbleached unbromated bread flour, Sir Galahad works best because it is lower in protein.

This provides the best conditions and food for the sour dough starter, and makes the best bread.

All of my breads are only Sour Dough Starter(Flour and Water), Flour and Water, and I will add high quality Sea Salt to some recipes.

I feed it daily with a specific amount of flour and water.

You can take a look at my guide on this here: [link]

I’ve created some guides to help with this, you can take a look on the Recipes and Guides page which is found here: [link]

Your sourdough starter grows quickly, leading to excess. I use mine daily for bread, pizza dough, pancakes, cinnamon rolls, cookies, crackers, muffins, and biscuits, yet I still have too much. Because it tends to double or even triple daily, I begin to split it into more and more containers and then I started sharing it with friends and selling it on Facebook, turning it into a small business. You don't have to throw away extra starter; it can be used in recipes, shared, or stored in the refrigerator for later use.

Feed it daily, the starter I sell is well established and mature. It should more than double every day, and will require attention. Use clean glass containers, ensure there is enough space for it to grow(more than double) and you will be surprised at how easy it is.

Your starter will have a life cycle that will vary day to day. Although it is predictable and it will rise and fall as you feed it, environmental factors such as temperature will have an effect on how much it will grow. Hot will make it grow faster, and cool will hinder it.

I do have a guide on feeding your starter and you can take a look at it here: [link]