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Beginner
Your First Starter
A step-by-step guide to creating and maintaining a bubbly, active sourdough starter from scratch.
Prep5 minutes daily
Total7 days
Serves1 starter jar
Ingredients
- 50g Whole Wheat Flour
- 50g Unbleached All-Purpose Flour
- 100g Non-Chlorinated Water (bottled or filtered)
- 50g Whole Wheat Flour (Day 2)
- 50g Unbleached All-Purpose Flour (Day 2)
- 100g Non-Chlorinated Water (Day 2)
- 50g Whole Wheat Flour (Day 3+)
- 50g Unbleached All-Purpose Flour (Day 3+)
- 100g Non-Chlorinated Water (Day 3+)
Instructions
Day 1: Mix
Combine the flours and water in a clean jar until smooth. Cover loosely and leave at room temperature.
Day 2: Refresh
Discard half the mixture and feed the jar with 50g flour and 50g water. Stir well and scrape down the sides.
Days 3 to 5: Stay Consistent
Repeat the discard and feeding every 24 hours. The aroma may swing from sweet to sharp; that is normal while the culture stabilizes.
Days 6 to 7: Watch the Rise
Once the starter doubles within 4 to 8 hours after feeding, it is strong enough to bake with. If it is still sluggish, keep going for a few more days.
Ongoing Care
Feed daily at room temperature or refrigerate and feed weekly. Before baking, give it one or two room-temperature feeds so it peaks on schedule.
