Classic Active Sourdough Starter

Ingredients

• ½ cup (60g) whole wheat flour (Day 1)
• ½ cup (60g) unbleached all-purpose flour
• ½ cup (120ml) filtered, room-temperature water

For Daily Feedings (Days 2–7)

• ½ cup (60g) unbleached all-purpose flour
• ¼ cup (30g) whole wheat flour (optional)
• ½ cup (120ml) filtered water

Equipment

• 1 large glass jar (1-quart or larger)
• Wooden or silicone spoon
• Kitchen scale (recommended)
• Clean kitchen towel or loose lid

Instructions

Day 1

1. In a clean glass jar, combine the whole wheat flour, all-purpose flour, and water.
2. Stir until no dry flour remains.
3. Cover loosely with a lid or cloth.
4. Leave at room temperature (70–75°F / 21–24°C) for 24 hours.

Day 2

1. You may notice a few bubbles—this is normal.
2. Discard about half of the starter.
3. Add:
   • ½ cup flour
   • ½ cup water
4. Stir well, cover loosely, and let sit for another 24 hours.

Days 3–6

1. Feed the starter every 24 hours.
2. Discard half before each feeding.
3. Add fresh flour and water.
4. The starter should begin bubbling more, increase in volume, and develop a pleasant tangy aroma.

Day 7

By now, your starter should:

• Double in size within 4–8 hours after feeding.
• Be filled with bubbles.
• Have a light, airy texture.
• Smell pleasantly sour and yeasty.

Your sourdough starter is now ready to bake with.

How to Store

• Room Temperature: Feed daily if baking often.
• Refrigerator: Feed once a week if baking occasionally.

Tips for Success

• Use filtered or non-chlorinated water.
• Keep the starter in a warm place.
• Always use clean utensils.
• If liquid forms on top (“hooch”), stir it in or pour it off before feeding.
• For the best results, use a kitchen scale to measure ingredients accurately.