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    Your Sourdough Journey
    Starts Now

    Everything you need to know — from the tools on your counter to the first bubbles in your jar.

    Sourdough starter essentials — jar, scale, flour, water, and tools

    Starter Essentials

    To create your sourdough starter, you only need a few simple things.

    • Glass Jar (Mason Jar)

      A clear jar so you can watch your starter grow and bubble.

    • Kitchen Scale

      Precision matters — weighing ingredients gives consistent results.

    • Unbleached Flour

      Whole wheat or rye to start, then all-purpose for ongoing feeds.

    • Filtered Water

      Chlorine can slow fermentation, so filtered or bottled is best.

    • Rubber Band or Marker

      Mark your jar to track how much your starter rises.

    • Wooden Spoon

      For mixing — metal won't hurt, but wood feels right.

    Baking Day Gear

    Once your starter is active, these tools will help you bake a beautiful loaf.

    • Banneton (Proofing Basket)

      Gives your loaf shape and that gorgeous spiral pattern.

    • Dutch Oven

      Traps steam for an incredible crust — the secret weapon.

    • Bread Lame / Razor

      For scoring beautiful patterns on top of your loaf.

    • Bench Scraper

      Makes shaping dough and cleaning up so much easier.

    • Parchment Paper

      For easy transfer into your hot Dutch oven.

    • Linen Cloth / Tea Towel

      To line your banneton and cover dough while resting.

    Sourdough baking tools — banneton, Dutch oven, lame, and bench scraper
    Hands mixing flour and water to create a sourdough starter

    How to Make Your Starter

    It takes about a week of daily feeding. Here's the simple routine:

    1
    Day 1

    Mix & Wait

    Combine 50g whole wheat flour and 50g water in your jar. Stir well, cover loosely, and leave at room temperature.

    2
    Day 2–3

    First Signs of Life

    You may see a few bubbles. Discard half, then feed with 50g flour and 50g water. Repeat daily.

    3
    Day 4–5

    Getting Active

    Bubbles should be more consistent. The smell may be tangy or even funky — that's normal! Keep feeding.

    4
    Day 6–7

    Ready to Bake

    Your starter should double in size within 4–6 hours of feeding. Drop a spoonful in water — if it floats, it's ready!