Sourdough Starter
EasyCreate and maintain your own wild yeast sourdough starter from scratch. This living culture is the heart of all sourdough baking.
7 days (initial creation)
10 minutes daily
1 active starter
Easy
Ingredients
Scaled yield:
- whole wheat flour500g
- bread flour500g
- water1000ml
Steps
Day 1: Create the Base
Mix 50g whole wheat flour with 50g water in a clean glass jar. Stir vigorously to incorporate air. Cover loosely and place in a warm spot (21-24°C).
Day 2: First Feeding
You may see small bubbles forming. Discard half of the mixture. Add 50g whole wheat flour and 50g water. Stir well, cover loosely, and return to warm spot.
Day 3: Continue Feeding
Continue the same process: discard half, add 50g flour and 50g water. You should start seeing more activity—bubbles and a slightly tangy smell.
Day 4: Switch to Bread Flour
Discard half the starter. Feed with 50g bread flour and 50g water. The starter should be showing consistent bubbling now.
Day 5-6: Twice Daily Feeding
Feed twice daily now—every 12 hours. Discard half each time, add 50g bread flour and 50g water. The starter should double in size between feedings.
Day 7: Test for Readiness
Your starter is ready when it doubles within 4-6 hours of feeding and smells pleasantly tangy. Drop a small spoonful in water—if it floats, it's ready to bake with!
Tips & Notes
- 1Save your discard for pancakes, crackers, or other recipes
- 2Once established, store in the fridge and feed weekly if not baking regularly
- 3Bring to room temperature and feed 1-2 times before baking
- 4Use a rubber band to mark the starter level and track rise