Building a Sourdough Starter from Scratch
This is a living culture that relies on wild yeast and bacteria present in your flour and environment. Treat it like a small pet that needs a consistent schedule to become active enough for bread baking.
Consistency is your most important ingredient.
Use a kitchen scale for accuracy; volumetric measurements are too inconsistent for a culture that relies on precise hydration ratios.
- Digital kitchen scale
- Glass jar with a loose-fitting lid
- Sturdy silicone spatula
What goes in.
- 50gWhole rye or whole wheat flour
- 50gFiltered water
Maintaining the Culture
Discarding half of the mixture before adding new flour and water prevents the jar from overflowing and ensures the fresh yeast has enough food to thrive.
The method.
Day 1: Initial mix
Combine 50g flour and 50g water in your jar. Stir until no dry streaks remain. Cover loosely and leave at room temperature for 24 hours.
Day 2: First check
You might see a few bubbles or nothing at all. Discard half the mixture. Feed the remaining culture with 50g flour and 50g water. Mix well.
Days 3-7: Regular feeding
Repeat the discard and feed process every 24 hours. Watch for a rise in volume after each feeding and a distinct, slightly sour aroma.
Day 8+: Testing for activity
Once the starter doubles in volume within 4 to 6 hours of feeding and smells like fermented fruit or yogurt, it is ready to bake bread.
Other turns to take.
Whole Rye Starter
Rye ferments faster and is more nutrient-dense, often resulting in a more active culture in fewer days.
All-Purpose Starter
Using white flour results in a milder, less acidic aroma but may take a few extra days to establish.
When it doesn't go to plan.
Mark the level of the starter on the outside of the jar with a rubber band immediately after feeding to track how much it rises.
If your kitchen is cold, find a warm spot like the inside of an oven that is turned off to encourage fermentation.
Use filtered water if your tap water is heavily chlorinated, as chlorine can inhibit yeast growth.
The ones that keep coming up.
Why does my starter have liquid on top?
This is called hooch. It is a sign that the starter is hungry and needs to be fed more frequently or moved to a cooler spot.
Can I use bleached flour?
Bleached flour is processed in a way that may hinder the development of wild yeast. Stick to unbleached or whole-grain flours for the best results.
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