Starting and Maintaining a Sourdough Culture
A sourdough starter is a living colony that demands consistency rather than skill. It behaves like a house pet: if you feed it regularly and keep it at a comfortable temperature, it will serve you for years.
Consistency is your greatest tool.
Your starter reacts to temperature and flour quality; a warm kitchen will speed up growth, while a cold one will stall it.
- Glass jar with a loose-fitting lid
- Digital kitchen scale
- Silicone spatula
What goes in.
- 50gWhole wheat or rye flour
- 50gUnfiltered room temperature water
Control your volume
Discarding half the starter before feeding is not waste; it is the only way to prevent your culture from growing to unmanageable sizes while ensuring the yeast has enough fresh starch to consume.
The method.
Day 1: Inoculation
Mix 50g flour and 50g water in the jar. Scrape down the sides and cover loosely. Leave it at room temperature for 24 hours.
Day 2-3: Observation
Look for small bubbles. You may see nothing, or you may see liquid separation. Discard half and add 50g flour and 50g water. Mix thoroughly.
Day 4-6: Strengthening
Your mixture should begin to smell acidic and fruit-like. Continue the daily discard and feed cycle. You should see it doubling in volume within 4 to 6 hours of feeding.
Day 7: Assessment
The starter is ready when it predictably doubles or triples in volume within 6 hours of a feeding and smells like fermented yogurt.
When it doesn't go to plan.
Use a rubber band around the outside of the jar to mark the level after feeding; it makes it easy to see if it has doubled.
If your house is cold, place the jar inside an oven with only the light turned on to maintain a consistent, warm environment.
Filtered or spring water is safer if your tap water contains high levels of chlorine.
The ones that keep coming up.
What is the dark liquid on top?
That is 'hooch,' a byproduct of hungry yeast. It means your starter needs to be fed more frequently or that it is ready to use.
Can I store my starter in the fridge?
Yes, once it is established. A weekly feeding in the fridge keeps it dormant, but you must bring it back to room temperature and feed it twice before baking.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe