Sourdough starter

Here’s a simple, no-fuss method for making your own sourdough starter from scratch using just flour, water, and time. In about 5–7 days, you’ll have a bubbly, active starter ready to leaven bread naturally — no commercial yeast needed.

🌾 Homemade Sourdough Starter

🧾 You’ll Need:

• Flour – unbleached all-purpose or whole wheat (or a mix)

• Water – filtered or dechlorinated (room temp)

• A clean jar or container

• A kitchen scale (strongly recommended for accuracy)

• Optional: breathable cover (cloth, coffee filter, or loose lid)

📆 Day-by-Day Instructions:

🔹 Day 1: Start the Culture

• Mix:

  • 60g flour (about 1/2 cup)

  • 60g water (about 1/4 cup)

• Stir into a paste in a jar. Scrape down the sides and loosely cover.

• Let sit at room temperature (70–75°F / 21–24°C) for 24 hours.

🔹 Day 2: First Feeding

• You might see a few bubbles — or nothing yet (totally normal).

• Discard half the starter (about 60g).

• Add:

  • 60g flour

  • 60g water

• Stir, cover loosely, and rest another 24 hours.

🔹 Days 3–5: Feed Daily

• Repeat the process every 24 hours:

  1. Discard half (or keep it for discard recipes).

  2. Feed with equal parts flour and water (by weight).

• By day 4 or 5, you should see more bubbles, mild rise, and a sour smell.

🔹 Day 6–7: Ready or Almost Ready

• Your starter is ready when it:

  • Doubles in size within 4–6 hours of feeding

  • Smells tangy and pleasant (not off or rotten)

  • Has a bubbly, slightly stretchy texture

✅ Do the float test: Drop a spoonful into water. If it floats, it’s airy and active!

🍞 Feeding Schedule (After Maturity):

If baking daily:

• Feed once every 24 hours at room temp.

If baking weekly:

• Store in the fridge, feed once per week.

• Before baking, take it out, feed it 1–2 times at room temp to reactivate.

📝 Tips:

• Whole wheat or rye flour can help boost fermentation early on.

• If it smells like nail polish or rotten cheese — don’t worry! It’s likely just hungry. Feed it.

• Always use clean utensils and containers.