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sourdough starter

Ingredients

  • 1 cup whole wheat or rye flour for day 1
  • 1 cup all-purpose flour for later feedings
  • ½ cup room-temperature water filtered or dechlorinated

Instructions

Day 1: Mix and Rest

  1. In a clean jar or bowl, combine 1 cup of whole wheat flour with ½ cup of water. Stir until smooth, thick, and sticky. Cover loosely with a lid or cloth and let it rest at room temperature for 24 hours.

Day 2: Check and Feed

  1. You may start to see small bubbles. Discard half the mixture and add ½ cup of all-purpose flour and ¼ cup of water. Stir well, cover again, and leave it to rest.

Day 3: More Bubbles and Growth

  1. The starter should smell slightly sour and have more bubbles. Repeat the same process—discard half, feed with ½ cup flour and ¼ cup water, and let it sit for another day.

Day 4: Feed Again

  1. By now, the starter should rise and fall more predictably after each feeding. Continue feeding daily using the same proportions.

Day 5–7: Ready to Bake

  1. When the starter doubles in size within 4–6 hours of feeding and has a pleasant, tangy aroma, it’s ready. To test, drop a small spoonful in water—it should float.

Recipe Notes

Maintaining Your Starter

Keep it at room temperature if baking often, feeding daily. If not, refrigerate it and feed once a week. Each feeding keeps the culture alive and active for your next loaf.