Make Your Own Sourdough Starter

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 How to Start Your Own Sourdough Starter

There’s something magical about baking your own sourdough bread, and it all begins with a strong and healthy sourdough starter. This wild yeast culture is the heart of sourdough baking, giving your bread its signature tangy flavor, chewy texture, and natural rise. The best part? You can start your own with just two simple ingredients—flour and water!


What You'll Need:

  • 1/2 cup (60g) whole wheat or unbleached all-purpose flour

  • 1/4 cup (60ml) filtered or dechlorinated water

  • A spoon or spatula for mixing

  • A clean glass jar

  • Step-by-Step Guide:

Day 1: Mix & Wait

In a clean jar, combine 1/2 cup of flour with 1/4 cup of water. Stir well until no dry bits remain. Cover loosely with a lid or a clean cloth and let it sit at room temperature (ideally 70-75°F or 21-24°C) for 24 hours.

Day 2-5: Feed Daily

Each day, discard half of the starter (about 1/4 cup) and add 1/2 cup of fresh flour and 1/4 cup of water. Stir well and let it rest at room temperature. You should start to see bubbles forming, which means the natural yeast and bacteria are becoming active.

Day 6-7: Watch for Activity

By the end of the first week, your starter should be doubling in size between feedings and have a pleasant, slightly tangy smell. If it’s bubbly and active, it’s ready to use! If not, continue feeding daily until you see consistent rising and bubbling.

How to Maintain Your Starter

  • If baking daily, keep feeding it at room temperature.

  • If baking occasionally, store it in the fridge and feed it once a week.

  • To use, bring it to room temperature and feed it a few hours before baking.

Troubleshooting

  • No bubbles? Try using whole wheat flour or moving it to a warmer spot.

  • Bad smell? A strong, rotten smell means it may have gone bad. If it smells like vinegar or alcohol, just keep feeding it, and it should recover.

  • Mold? If you see mold, discard it and start over.

Starting a sourdough starter takes patience, but once it’s established, it’s a kitchen staple that can last for years. Happy baking!

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