Creating Your Own Sourdough Starter from Scratch

Welcome to the world of sourdough!

Over the next several days, you’ll create a strong, bubbly starter that will bring life to your homemade bread. Be patient, trust the process, and enjoy the journey!

What You’ll Need:

1 clean glass jar (at least 16 oz)
1 spoon or spatula for stirring
60g (½ cup) whole wheat flour
60g (¼ cup) warm water (around 85°F)
Digital scale (highly recommended)

Before You Begin: Establish a Feeding Schedule

Consistency is key! Try feeding your starter at the same time every day. Mornings work well, but choose a time that fits your routine.

Step-by-Step Starter Guide

Day 1: Mix & Rest

• In your jar, combine 60g whole wheat flour and 60g warm water (85°F).
• Stir well until fully combined. The mixture will be thick and pasty.
• Cover loosely with a lid, plastic wrap, or reusable wax wrap.
• Let it sit at room temperature (70-75°F) for 24 hours.

💡 TIP: Looking for a warm spot? Place your jar on a cookie sheet inside the oven (turned off) with the light on for 1-2 hours. Just be careful—it can get too warm! Other options: a proofing box set to 75°F or a microwave with the door ajar and the light on.

Day 2: Observe & Stir

• Do not feed today.
• Stir the mixture once or twice to oxygenate it.
• Check for bubbles or changes in smell—if nothing seems to be happening, don’t worry! The yeast and bacteria are waking up.

💡 TIP: If you see a dark liquid (called "hooch") on top, don’t panic! It’s a sign your starter is hungry. You can stir it back in or pour it off before feeding.

Day 3: First Feeding

• Discard half (about 60g) of your starter.
• Add 60g all-purpose flour + 60g water to the remaining starter.
• Stir well, cover, and let sit at room temperature (70-75°F) for another 24 hours.
• Total yield: 180g starter.

Day 4: Begin Twice-Daily Feedings

• Discard half (90g) of the starter.
• Feed with 60g all-purpose flour + 60g water every 12 hours (morning and evening).
• Stir well and cover.

💡 NOTE: Your starter may slow down after switching to all-purpose flour. This is normal—be patient!

Days 5-7: Strengthening & Growth

• Continue discarding half and feeding 60g all-purpose flour + 60g water twice a day.
• Your starter should become more bubbly, rise predictably, and have a pleasant tangy smell.

Day 8: 

By this time, it should double in size within 4-6 hours after feeding—this means it's ready to bake!
Wondering if your starter is ready? Do the Float Test: Drop a teaspoon of bubbly starter into a jar of water. If it floats, it's ready to use! Note: This is optional and opinions vary whether or not it is an accurate test. If it doesn't float yet but you believe it might be ready, give it a try. Remember, it's all about learning!

Storage & Maintenance
🔹 Baking Often? Keep your starter at room temperature and feed it 1-2 times daily.
🔹 Baking Occasionally? Store your starter in the fridge - this is your discard.

💡 TIP: Once your starter is established, transfer it to a clean jar and give it a name (tradition!).

Final Thoughts
Sourdough is a journey. If your starter isn’t doubling by Day 8, don’t stress! Keep feeding, keep observing, and adjust as needed. Some starters take 10-14 days to fully mature. Be patient, and soon you’ll have a strong, happy starter to bake with!

Happy baking! 🍞

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