How To Make Sourdough Starter: A Step‑by‑Step Guide
Welcome to the ultimate resource for creating a thriving sourdough starter. Whether you’re a beginner or looking to refine your technique, this guide will show you how to effortlessly build a reliable starter that can power a variety of breads. After hundreds of requests, I’m so happy to have finally filmed a step‑by‑step guide on my favorite method, and now I’m sharing the written version so you can reference it anytime.
What You Need Before You Begin
Having a reliable foundation makes the whole process smoother. Gather the following items:
- Flour – Use unbleached all‑purpose or a blend of whole‑grain and white flour for balanced nutrition.
- Water – Filtered or bottled water at room temperature (about 70°F/21°C) works best.
- Container – A clear glass or plastic jar with a loose‑fitting lid to allow gases to escape.
- Scale – Measuring by weight ensures consistency; a kitchen scale is ideal.
- Stirring tool – A non‑metal spoon or spatula prevents any unwanted reactions.
All new tools are available at https://thesourdoughjourney.com/faq/ for those who want to upgrade their kit.
Day‑by‑Day Process
This is a guide a lot of people have been asking me to lay out clearly. Follow the schedule below, adjusting for temperature and humidity as needed.
- Day 1 – Mix the starter. Combine 50 g of flour with 50 g of water in your container. Stir until smooth, cover loosely, and let sit at room temperature.
- Day 2 – Observe and feed. You may see a few bubbles. Discard half of the mixture (about 50 g) and feed with another 50 g of flour and 50 g of water. Stir well.
- Day 3 – Increase activity. By now, the starter should show a mild aroma and more bubbles. Repeat the discard‑and‑feed routine.
- Day 4 – Adjust feeding schedule. If the starter is rising and falling predictably, you can feed twice daily (morning and evening) using the same proportions.
- Day 5 – Test for readiness. The starter is ready when it doubles in size within 4–6 hours of feeding and has a pleasant,
