Sourdough Starters
Create and maintain your sourdough culture
A sourdough starter is a living culture of wild yeast and bacteria that you can use to leaven bread. Creating one from scratch takes patience, but once established, a starter can last for years - even generations - with proper care.
Ingredients
- Whole wheat or rye flour (for starting)
- All-purpose or bread flour (for maintenance)
- Filtered or bottled water (chlorine-free)
Equipment
- Glass jar with loose lid
- Kitchen scale
- Rubber band to mark growth
- Wooden or plastic spoon
Step-by-Step Instructions
Day 1
Mix 60g whole wheat flour with 60g water. Cover loosely and let sit at room temperature.
Days 2-3
Discard half the starter, add 60g flour and 60g water. Stir well and cover.
Days 4-7
Continue daily feedings. Look for bubbles and a pleasant, yeasty smell.
Days 7-14
Once starter doubles in size within 4-6 hours of feeding, it's ready to use!
Maintenance
Feed weekly if refrigerated, daily if kept at room temperature.
Pro Tips
- •Use a consistent feeding schedule
- •Whole grain flours help establish starters faster
- •Room temperature (70-75°F) is ideal
- •Name your starter - it's a living thing!
Troubleshooting
No activity after 3-4 days
Try a warmer spot or switch to whole grain flour
Liquid on top (hooch)
Starter is hungry - increase feeding frequency
Smells like acetone or nail polish
Starter needs more frequent feedings
Pink or orange streaks
Contamination - discard and start over