By Loaflo | Yield: ~100-150g
A step-by-step guide to creating your own sourdough starter using just flour and water. This process captures wild yeast and bacteria from the environment to create a living culture that can leaven bread. It takes about 5-7 days to develop a strong, active starter ready for baking. Each day requires just 5-10 minutes of active work.
Ingredients
- 50g Whole wheat flour (for Day 1; provides extra nutrients to kickstart fermentation)
- 50g daily Bread flour or all-purpose flour (unbleached; used from Day 2 onward for consistency)
- 50g daily Water (lukewarm (about 27°C/80°F); non-chlorinated is best, like filtered or bottled water)
Steps
Day 1: Initial Mix
- In a clean glass jar or container (at least 500ml capacity), combine 50g whole wheat flour and 50g lukewarm water.
- Stir thoroughly until no dry flour remains, forming a thick, pasty mixture.
- Scrape down the sides to ensure all flour is incorporated.
- Cover loosely with a lid or cloth (to allow air flow) and place in a warm spot (24-27°C/75-80°F).
Whole wheat flour is rich in natural microbes and nutrients, which helps kickstart the fermentation process. The water hydrates the flour, activating wild yeast and bacteria present in the environment.
Day 2: First Check and Rest
- After 24 hours, check the mixture for any bubbles or a slight rise.
- If you see minimal activity, do nothing and let it sit for another 24 hours in the same warm spot.
At this early stage, the wild yeast and bacteria are beginning to colonize the mixture. Fermentation may be slow initially as the microbial community builds up.
Day 3: First Feeding
- Discard about half of the mixture (roughly 50g), leaving behind approximately 50g in the jar.
- Add 50g bread flour (or all-purpose flour) and 50g lukewarm water to the remaining starter.
- Stir well until smooth and homogeneous.
- Cover loosely and return the jar to the warm spot for another 24 hours.
Discarding part of the starter removes excess acid and waste, while feeding it fresh flour and water provides new nutrients. This maintains a 100% hydration ratio (equal weights of flour and water) that is ideal for sourdough fermentation.
Days 4-6: Daily Feedings
- Repeat the Day 3 process each day: discard roughly 50g of the starter, then add 50g bread flour and 50g lukewarm water.
- Stir until smooth, cover loosely, and return the jar to the warm spot.
- By Day 5 or 6, if the starter begins rising and falling predictably (e.g., doubling in size within 6-8 hours), switch to feeding twice daily (every 12 hours).
Regular daily feedings help strengthen the starter by continuously providing fresh nutrients. A healthy starter should double in size within 6-8 hours after feeding and emit a pleasant, tangy aroma.
Day 7: Testing and Maintenance
- By Day 7, your starter should be visibly active, bubbly, and doubling in size within 6-8 hours after feeding.
- Test its readiness by taking 10g of starter, mixing it with 10g flour and 10g water, and checking if it doubles in 4-6 hours. Alternatively, perform the float test by dropping a spoonful into water; if it floats, it’s ready.
- Once confirmed, use 100g of the starter for your 'Beginner Sourdough Bread' recipe, and retain the rest to continue maintaining your starter.
- Feed the remaining starter with 50g flour and 50g water, and store it in the fridge if not baking soon. If you plan to bake frequently, keep it at room temperature and feed it daily.
A mature starter is characterized by a stable and vigorous fermentation, capable of leavening bread reliably. Regular feeding—whether kept at room temperature or refrigerated—ensures that the microbial community remains healthy and active.
Troubleshooting
- If there’s no activity by Day 4, your flour might lack sufficient microbes or the water could contain chlorine. Use filtered water and consider adding a pinch of rye flour to boost fermentation.
- If the starter smells foul (like rot or acetone), it may be contaminated. For early-stage starters (Day 1-3), start over with a clean jar. For later stages, discard most of the starter and feed the remainder more heavily (e.g., 20g starter + 50g flour + 50g water).
- If the starter isn’t doubling, ensure it is kept in a warm spot and avoid discarding too much of the starter. Retaining at least 50g helps maintain a strong microbial base. Continue feeding daily until consistent doubling is observed.
