Sourdough Starter from Scratch
A small flour-and-water starter maintained by weight, with a repeated feeding schedule and clear signs of baking readiness.
Ingredients
Day 1
- 50 g whole-wheat flour
- 50 g water room temperature
Each subsequent feeding
- 50 g starter from your jar retain this amount; discard the remainder
- 50 g all-purpose flour fresh flour at every feeding
- 50 g water room temperature; fresh water at every feeding
Instructions
- Day 1: stir 50 g whole-wheat flour with 50 g room-temperature water in a clean roomy jar. Mark the level, cover loosely, and leave in a comfortable room for 24 hours.
- Day 2: retain 50 g of the culture; discard what remains. Stir in 50 g all-purpose flour and 50 g water. Mark, loosely cover, and wait 24 hours.
- From day 3, repeat the 50 g retained culture plus 50 g flour and 50 g water feed about every 12 hours. Use fresh ingredients for every feed.
- Continue until several successive feeds produce reliable doubling within 6–8 hours, a bubbly interior, and a pleasantly tangy aroma. Allow extra days if necessary.
- Maintain the mature culture with regular feeds. Refrigerate when baking infrequently and feed about once weekly; refresh at room temperature until active before bread baking. Discard any moldy or discolored culture completely.
Notes
Amounts under Each subsequent feeding must be repeated, not divided over the week. A maintenance feed makes about 150 g. The seven-day time is an estimate; fermentation may take longer. Keep a loose cover and never taste raw culture.