Name: How To Make Sourdough Starter
Prep time: 15 min
Yield: 1 servings
Ingredients: 0.5 cup Whole Wheat Flour; 4 cups All-Purpose Flour; 2 cups Filtered Water

"Unlock the secret to incredible artisan bread with this foolproof guide to cultivating your own wild yeast starter. With just two simple ingredients and a little patience, you'll create a living culture that adds depth, tang, and perfect rise to every loaf you bake."

1 Ingredients

Qty	Item
0.5 cup 60 g	Whole Wheat Flour
4 cups 500 g	All-Purpose Flour
2 cups 480 ml	Filtered Water

2 Instructions

Step 1. Day 1: Combine 60g whole wheat flour and 60g warm filtered water in a clean glass jar. Stir until no dry flour remains. Cover loosely with a lid or cloth and let sit in a warm spot (70-75°F) for 24 hours.

Step 2. Day 2: Check for activity. If you see small bubbles, that's great; if not, don't worry. Discard half of the mixture (about 60g) and add 60g all-purpose flour and 60g filtered water. Mix well and rest for 24 hours.

Step 3. Day 3: You should see more bubbles and a slight aroma. Discard all but 60g of the starter. Add 60g all-purpose flour and 60g filtered water. Mix and rest for 24 hours.

Step 4. Days 4 and 5: Repeat the feeding process from Day 3. The starter should start rising and falling predictably. It will smell tangy and look bubbly.

Step 5. Day 6 and 7: Increase feeding to twice daily (every 12 hours) if the starter is doubling in size within 4-6 hours. Once it consistently doubles and passes the float test (a teaspoon of starter floats in a cup of water), it is ready to use!

·
Use filtered or dechlorinated water, as chlorine can inhibit wild yeast growth.
·
Maintain a consistent temperature between 70-75°F (21-24°C) for optimal fermentation.
·
Store your starter in a glass jar with a loose lid to allow gases to escape while preventing it from drying out.
·
Mark the level of your starter with a rubber band after feeding to easily track how much it has risen.

? Frequently Asked Questions

What is the liquid on top of my starter?

That dark liquid is called 'hooch.' It means your starter is hungry! Drain it off or stir it back in, then feed your starter immediately.

How do I know when it is ready to bake?

The starter is ready when it consistently doubles in size 4-6 hours after feeding and passes the 'float test' in a glass of water.

Why does my starter smell like vinegar or gym socks?

This is a normal part of the fermentation process as the bacteria and yeast balance out. A strong sour smell indicates it needs more frequent feeding.

Do I have to discard some every time?

Yes, discarding prevents the starter from becoming too large to manage and ensures the yeast has fresh nutrients to consume without the acidity becoming too high.

→ Keep Cooking

See All Baking

Next Recipe

Strawberry Rhubarb Pie

This quintessential summer pie features a vibrant, jammy filling of tart rhubarb and sun-ripened strawberries tucked inside a buttery, golden-brown crust. Each slice offers a perfect harmony of flavors that captures the essence of the season in every bite.

Cook This