How to Make a Sourdough Starter from Scratch
A sourdough starter is the heart of homemade sourdough bread, acting as a natural leavening agent made from just flour and water. With a little patience and care, you can cultivate your own starter in about a week. Here’s a simple step-by-step guide to get you started.
What You Need:
- Flour: Unbleached all-purpose, whole wheat, or rye flour
- Water: Filtered or dechlorinated room-temperature water
- A Jar or Bowl: Glass or plastic container (avoid metal)
- Spoon or Spatula: For stirring
- Kitchen Scale (Optional): For precise measurements
Day 1: Mixing the Starter
- In a clean jar, mix 60g (½ cup) flour and 60g (¼ cup) water until you have a thick paste.
- Cover loosely with a lid or cloth to allow airflow.
- Leave at room temperature (70–75°F) for 24 hours.
Day 2: First Check-In
- You may see small bubbles forming—this is a good sign!
- Discard half of the mixture and feed with another 60g flour and 60g water.
Days 3–5: Regular Feedings
- Feed the starter every 24 hours by discarding half and adding fresh flour and water.
- Stir well and keep it at room temperature.
- You should notice more bubbles and a slight tangy smell.
Days 6–7: Strengthening the Starter
- By now, your starter should be doubling in size between feedings and have a pleasant sour aroma.
- If it rises and falls predictably, it’s ready to use for baking.
- If not, continue feeding for a few more days until it strengthens.
How to Maintain Your Starter
- Daily Use: Continue daily feedings if baking frequently.
- Refrigeration: If baking weekly, store it in the fridge and feed once a week.
- Reactivation: Before baking, bring it to room temperature and feed twice before use.
Signs Your Starter is Ready
- Doubles in size within 4–6 hours after feeding
- Has a bubbly, airy texture
- Smells pleasantly tangy, not overly sour or rotten
Once your starter is active, you can begin baking delicious sourdough bread! Enjoy your homemade, naturally fermented loaves.
