Sourdough Starter
This sourdough starter is your go-to guide for cultivating a bubbly, active starter from scratch—perfect for baking tangy, crusty loaves right at home.
Equipment
- Glass Jar
- Kitchen Scale Optional
Ingredients
- Bread Flour Measurements below, it will depend on the day
- Whole Wheat Flour Measurements below, it will depend on the day
- Warm Water around 70 to 80℉ Measurements below, it will depend on the day
Instructions
Day 1
- Combine 60 g or 1⁄2 cup of whole wheat flour and 60 g or 1⁄4 cup of warm water in a large jar. Mix until smooth, note the consistency will be thick and pasty.
- Cover with plastic wrap, reusable wax wrap, or a lid and let rest in a warm spot, about 70 to 75 F for 24 hours. If your house is too cold, place it in the oven with the oven light on, this should keep the starter around the right temperature. Another option is to put it in a sunny window.
Day 2
- Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. Feel free to stir once or twice to oxygenate the mixture. Otherwise, you don’t have to do anything else now. Rest the starter for another 24 hours.
Day 3
- Remove and discard half, approximately, 60g or about ¼ cup of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour it directly into a bowl to weigh, or you can also just eyeball the amount- it doesn’t have to be exact. The texture will be very stretchy.
- Now with your leftover starter in the jar, add 60 g or ½ cup of bread flour and 60 g or ¼ cup of water. Mix until smooth and scrape down the sides of the jar. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70 to 75℉ for 24 hours.
Day 4
- Remove and discard half 90 g or about ⅓ cup of the sourdough starter.
- Now with your leftover starter in the jar, add 60 g or 1⁄2 cup of bread flour and 60 g or ¼ cup of water. Mix until smooth and scrape down the sides of the jar.
- Cover and let rest in a warm spot, 70 to 75℉ for 24 hours.
Day 5
- Remove and discard half 105 g or about ½ cup of the sourdough starter.
- Now with your leftover starter in the jar, add 60 g or 1⁄2 cup of bread flour and 60 g or ¼ cup of water. Mix until smooth and scrape down the sides of the jar.
- Cover and let rest in a warm spot, 70 to 75℉ for 24 hours.
Day 6
- Remove and discard half 112 g or about ½ cup of the sourdough starter.
- Now with your leftover starter in the jar, add 60 g or 1⁄2 cup of bread flour and 60 g or ¼ cup of water. Mix until smooth and scrape down the sides of the jar.
- Cover and let rest in a warm spot, 70 to 75℉ for 24 hours.
Day 7
- Remove and discard half 116.25 g about ½ cup of the sourdough starter.
- Now with your leftover starter in the jar, add 60 g or 1⁄2 cup of bread flour and 60 g or ¼ cup of water. Mix until smooth and scrape down the sides of the jar.
- Cover and let rest in a warm spot, 70 to 75℉ for 24 hours.
Day 8
- By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy and fluffy. It should smell pleasant, and not link stinky like gym socks. If so, your starter is now active and ready to use!
- Please keep in mind, that if your starter is not ready at this point, which is quite common due to temperature issues, generally it is too cold, timing, and other factors, continue feeding it for 1 to 2 weeks or more. Be patient!
- The very last step is to transfer your starter to a nice, clean jar. You only need to do this if your jar is crusty looking and needs a good wash. Then, in keeping with tradition, name your starter. My starter is called Betty!
Starter Ready to Use?
- When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water. If the starter floats to the top it’s ready to use.
Storing your Sourdough Starter
- If you bake often, store your starter at room temperature, feeding it once a day to keep it active. If you plan to bake it only once in a while, store it in the fridge to preserve its strength. When you are ready to bake, take your starter out and feed it, according to my recipe for Waking Up Your Sourdough Starter (you can find this below), 1 to 2 days before you plan on baking. Your starter will wake up with no problems and be ready to bake!
- When storing your starter in the fridge a dark liquid might appear on the surface and throughout the culture. This liquid is called “hooch” and is totally normal. Any time you see this liquid, just pour it off the top of your starter.
Notes
During the creation process, and even after your starter has been established, a dark liquid might appear on the surface, this liquid is called “hooch” and it is totally normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present.
*Sourdough Loaf
** Pain de Campagne or French Country Bread