A sourdough starter is a living culture of wild yeast and bacteria captured right out of your own kitchen air and flour. It takes about a week of daily feeding to build, and once it's established, you'll have it for life. This is the foundation of real bread.
What You Need
- Unbleached all-purpose or whole wheat flour
- Filtered or non-chlorinated water (chlorine inhibits fermentation)
- A clean glass jar
- A kitchen scale (for accuracy)
Method
- DAY 1: Mix 50g flour and 50g room-temperature water in a clean jar. Stir vigorously until no dry flour remains. Cover loosely (not airtight). Leave at room temperature — 70–75°F is ideal.
- DAYS 2–3: You may see bubbles beginning or nothing at all — both are normal. Once each day, discard half the starter (or use the discard in pancakes). Feed with 50g flour + 50g water.
- DAYS 4–5: Activity should be increasing. The starter will rise and fall in a predictable cycle. It should smell pleasantly sour and yeasty — like yogurt or beer, not nail polish or vomit.
- DAYS 6–7: Your starter should be reliably doubling within 4–8 hours of a feeding and showing a domed top at its peak. This is when it's ready to bake with.
- TEST FOR READINESS: Drop a spoonful into a glass of water. If it floats, it's ready. If it sinks, feed it and wait until the next peak.
Tips & Notes
- Whole wheat or rye flour accelerates the process — the bran carries more wild yeast.
- Name it. Feed it. It will outlive your appliances.
- Never use a metal container or spoon — the acidity can react with it.
- Starter can be stored in the refrigerator, fed once a week, when you're not baking regularly.
#sourdough#starter#wild yeast#fermented#bread#living culture
More Kitchen guides →
Open the App