Ingredients
- Whole wheat flour (for starting)
- Unbleached all-purpose flour
- Filtered or bottled water (room temperature)
Equipment
- Large glass jar
- Spoon or spatula
- Kitchen scale (recommended)
- Cloth cover or loose-fitting lid
Day 1
Combine in a clean jar:
- 50g whole wheat flour
- 50g room-temperature water
Mix until smooth.
Cover loosely and leave at room temperature (70–78°F / 21–26°C) for 24 hours.
Day 2
You may see a few bubbles.
Add:
- 50g flour
- 50g water
Mix thoroughly.
Cover and leave for another 24 hours.
Day 3
Discard about half of the starter.
Feed with:
- 50g flour
- 50g water
Mix well and cover.
Small bubbles and a slightly tangy aroma should begin developing.
Days 4–6
Repeat daily:
- Discard half.
- Feed with 50g flour.
- Feed with 50g water.
- Mix and cover.
The starter should become increasingly bubbly and rise after feedings.
Days 7–10
Continue feeding every 24 hours.
Your starter is ready when it:
- Doubles in size within 4–8 hours after feeding
- Has a pleasant tangy aroma
- Contains many bubbles throughout
- Floats in water (optional float test)
Maintenance Feeding
Once active:
Room Temperature
Feed every 24 hours.
Refrigerator
Feed once per week.
Before baking, remove from the refrigerator and feed 1–2 times until active.
Sourdough Starter Feeding Ratio
A common feeding ratio is:
- 50g starter
- 50g water
- 50g flour
Or for larger batches:
- 100g starter
- 100g water
- 100g flour
Signs of a Healthy Starter
✅ Doubles in size after feeding
✅ Pleasant sour aroma
✅ Lots of bubbles
✅ Light and airy texture
✅ Consistent rise and fall pattern
Recipes You Can Make with Sourdough Starter
- Sourdough Bread
- Sourdough Cinnamon Rolls
- Sourdough Bagels
- Sourdough Focaccia
- Sourdough Pizza Dough
- Sourdough Pancakes
- Sourdough English Muffins
- Sourdough Pretzels
- Sourdough Brioche Buns
- Sourdough Donuts
