Sourdough Starter from Scratch
Create a sourdough starter from flour and water with a simple weight-based feeding schedule, readiness tests, maintenance tips, and troubleshooting.
Ingredients
- 50 g whole wheat or whole rye flour (Day 1)
- 50 g room-temperature water (Day 1)
- 50 g unbleached all-purpose flour (Day 2+)
- 50 g room-temperature water (Day 2+)
- 50 g retained starter (each feeding)
Instructions
- DAY 1: Mix 50 g whole wheat or whole rye flour with 50 g room-temperature water. Mix thoroughly. Scrape down jar. Mark starting level. Cover loosely. Keep around 70-78F if possible. Wait approximately 24 hours.
- DAY 2: Activity may be none, small bubbles, or a significant temporary burst - all can be normal. Discard all but 50 g starter. Feed 50 g unbleached all-purpose flour and 50 g water. Mix. Mark level. Cover loosely.
- DAYS 3+: Every approximately 12-24 hours depending on activity, retain 50 g starter and feed 50 g flour and 50 g water. Use weight, not volume, for reliable hydration.
- When starter begins rising and falling predictably, transition toward approximately 12-hour feedings when preparing it for baking.
- READINESS: A mature starter should repeatedly double or more after feeding, show bubbles throughout, smell pleasantly fermented/tangy, and reach peak within approximately 4-8 hours at comfortable room temperature. Do not rely solely on the float test - rise performance is the primary indicator.
- FALSE START WARNING: Dramatic activity around Days 2-3 can be an early bacterial bloom and may temporarily disappear. This does NOT mean the starter died. Continue feeding.
- MOLD / SAFETY: If starter develops fuzzy mold, pink/orange coloration, or obvious putrid spoilage, discard completely and restart. Grayish liquid ('hooch') can indicate hunger rather than mold.
- MAINTENANCE - Room-temperature baker: Feed approximately daily. Occasional baker: Refrigerate established starter. Feed approximately weekly. Before baking: remove from refrigerator, feed, allow it to become strongly active, use at or near peak.
Chef's Notes
EQUIPMENT: Digital kitchen scale, clean glass jar (16-32 oz), loose-fitting lid, silicone spatula, rubber band or washable marker. TIMELINE: Approximately 5-10 days for a new starter to become reliably active. Temperature, flour, water, and microbial activity vary. TROUBLESHOOTING: - No activity after Day 3: Try warmer location (70-78F). Try whole rye flour for a few feeds. - Smells like acetone/nail polish: Starter is hungry. Feed more frequently. - Hooch (gray liquid on top): Stir it in or pour it off, then feed. - Too sour: Feed more frequently or increase ratio. ALLERGENS: Contains wheat (or rye depending on flour choice). Contains gluten. NUTRITION NOTE: This is an ongoing culture, not a finished food. Per-serving nutrition is not applicable.