A simple sourdough starter from flour and water
Creating a sourdough starter is a straightforward process of capturing wild yeast and lactic acid bacteria from flour and the environment. It typically takes 5–10 days of regular feedings to build a robust starter suitable for baking. Use whole grain flour at the beginning for faster microbial activity, then maintain with all-purpose or bread flour.
Basic feeding schedule:
- Day 1: Mix 50 g whole wheat flour and 50 g lukewarm water in a clean jar. Stir until smooth, cover loosely, and leave at room temperature (70–75°F / 21–24°C).
- Days 2–4: Discard about half the mixture each morning and add 50 g flour + 50 g water. Bubbles and a tangy smell should start appearing by day 3–5.
- Day 5 onward: Switch to daily feeds of 50 g bread flour + 50 g water if desired; feed twice daily when the starter consistently doubles within 4–6 hours.
How to tell when it’s ready:
- The starter doubles in size 4–6 hours after feeding.
- It has a pleasant tangy aroma and lots of bubbles.
- A float test (drop a spoonful in water) can indicate good aeration; a buoyant dollop often means it’s active enough for baking.
Maintenance tips:
- Keep the starter at room temperature with daily feedings for frequent baking, or refrigerate and feed once a week for infrequent use.
- Use equal weights of water and flour for a 100% hydration starter (common and easy to manage).
- If mold or an off-putting smell develops, discard and start again.
Using the starter in recipes:
- Convert active starter amounts into levain or preferment by scaling and feeding to reach desired build size and timing.
- Adjust hydration and fermentation in recipes based on starter activity and ambient temperature.
A homemade starter adds depth and complexity to breads; with consistent feedings it can last indefinitely and become more flavorful over time.