How To Make Sourdough Starter
Ready to bake? Learn how to make a sourdough starter from scratch! Follow our simple steps for a tasty, homemade starter that will elevate your bread.
Ingredients
- Whole wheat flour (for initial feeding)
- All-purpose flour (for subsequent feedings)
- Water
Instructions
Day 1:
- Mix 60 grams (1/2 cup) of whole wheat flour in a clean jar with 60 grams (1/4 cup) of water. Stir until there are no dry bits of flour.
- Cover the jar loosely with a lid or cloth and let it sit at room temperature (around 20-25°C or 68-77°F) for 24 hours.
Day 2:
- Check your mixture for any bubbles, which indicate fermentation. If there are no bubbles, don’t worry, it may take a couple of days to start.
- Discard half of the mixture (about 60 grams) and add 60 grams of all-purpose flour and 60 grams of water. Stir well, cover loosely, and let it sit for another 24 hours.
Day 3:
- By now, you should start to see some bubbles and a slight rise in the mixture.
- Discard half of the starter again and feed it with 60 grams of all-purpose flour and 60 grams of water. Stir, cover loosely, and let it sit for 24 hours.
Days 4-7:
- Continue the daily routine of discarding half of the starter and feeding it with 60 grams of all-purpose flour and 60 grams of water each day.
- As the days go by, you should see more bubbles and a noticeable rise and fall in the starter. This is a sign that the wild yeast and bacteria are becoming active.
Day 7:
- By now, your starter should be bubbly, active, and have a pleasant, tangy smell. It should double in size within 4-6 hours of feeding.
- If your starter is rising and falling predictably, it’s ready to use! If not, continue the daily feedings until it becomes more consistent.