The first step in your sourdough journey… How to make a sourdough starter from scratch
- 350 g Bread Flour
- 350 g Water (filtered or boiled then left to cool)
- Day 1 In your super clean glass jar, mix even parts water and flour. Because we are just starting I recommend starting small. 50g flour / 50g water is perfect and it’s less waste later on. When thoroughly combined, scrape down the sides of your jar, loosely cover, and pop it on the bench out of direct sunlight for 24 hours.
- Days 2, and 3 Feed your starter with 50g flour and 50 ml water. Mix well, scrape down the sides, cover, and rest in a warm-ish spot for 24 hours.
- Days 4, 5, and 6 Discard half the starter. Feed your starter with 50g flour and 50 ml water. Mix well, scrape down the sides, cover, and rest in a warm-ish spot for 24 hours. At this stage, I also put a rubber band around the jar at the height of my starter. It’s a great way of measuring when the starter is at its peak and had doubled in size.
- Day 7 By this stage you may have a beautiful, active starter, full of bubbles, that is consistently doubling in size after each feed. If not it may require a few more days of love and attention. Repeat steps on days 4-6 until you see an active, bubbly, and ready-to-bake starter!
Don’t be discouraged if your starter isn’t ready to go on day 7. Most of the time though, I find that it takes me a little longer (up to 14 days) till I’m completely happy to start baking with it. This could be because I tend to bake more in Winter (and our Winters are COLD) or because I sporadically bake bread, there are not as many wild yeasts floating around my house.
Keywords: Bread, Sourdough