How to Make a Sourdough Starter

Creating your own sourdough starter is a rewarding process that opens up a world of delicious baking possibilities. Follow this guide to cultivate your very own wild yeast culture.

Step 1: Day 1: Mixing Your Starter

In a clean jar, mix 50g of flour and 50g of water until well combined. The mixture should have a thick, pancake batter-like consistency. Mark the level with an elastic band to track growth. Loosely cover the jar to allow airflow while keeping dust out.

Step 2: Day 2: First Feeding

Discard half of your starter, leaving 25g in the jar. Feed it by adding 25g of flour and 25g of water, maintaining a 1:1:1 ratio. Stir well, mark the level again, and cover loosely.

Step 3: Daily Feedings

Repeat the process every day: discard 25g, then feed with 25g of flour and 25g of water. Stir well and track its growth. If you prefer, transfer 25g of starter into a clean jar daily, making cleanup easier and keeping your starter fresh.

Step 4: Watching for Growth

Continue daily feedings until your starter consistently doubles in size within 4-6 hours of feeding. This may take longer in colder temperatures, so be patient. If you’re starting in winter, consider placing your jar in a slightly warmer spot, like near a radiator or inside a turned-off oven with the light on.

Step 5: Your Starter is Ready

Once your starter doubles reliably and has a pleasant, slightly tangy smell, it's strong enough to bake with! At this point, you can begin storing it in the fridge and feeding it weekly if you don’t bake daily.

Troubleshooting Tips

  • If you see mold or detect an off-putting smell, discard your starter and begin again.
  • Consistency matters - aim for a thick pancake batter texture.
  • Use filtered or bottled water to avoid chlorine, which can inhibit fermentation.
  • Be patient - some starters take longer to become active, especially in cooler environments.
  • If your starter isn't rising, try feeding it twice a day to boost activity.