Sourdough Starter

Tuesday's Taste!

Photo by Moe Venz

🍞 How to Make a Sourdough Starter (From Scratch)

🧺 What You Need

• Whole wheat flour (best for starting)

• All-purpose flour (optional after Day 3)

• Water (filtered or dechlorinated is best)

• A glass jar (pint or quart)

• Spoon (wood or metal is fine)

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🌱 Day-by-Day Instructions

Day 1

• Mix:

  • ½ cup whole wheat flour

  • ¼ cup + 1 tablespoon water

Stir until thick (like pancake batter).
Cover loosely (not airtight) and leave at room temp.

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Day 2

You might see nothing—that’s normal.

• Add:

  • ½ cup whole wheat flour

  • ¼ cup water

Stir, cover loosely, and leave again.

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Day 3

You may see bubbles and a slightly sour smell.

• Discard about half the starter

• Add:

  • ½ cup flour (you can switch to all-purpose or do half/half)

  • ¼ cup water

Mix well.

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Days 4–6

Repeat this daily feeding:

• Discard half

• Add:

  • ½ cup flour

  • ¼ cup water

By now, it should:

• Bubble actively

• Smell pleasantly tangy

• Start rising and falling

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Day 7 (Ready!)

Your starter is ready when:

• It doubles in size within 4–6 hours after feeding

• It’s full of bubbles

• Smells fresh, tangy (not rotten)

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🥄 How to Use It

• Use when it’s at peak rise (after feeding, when it’s fluffy and doubled)

• That’s when it’s strongest

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❄️ Ongoing Care

If baking often:

• Keep at room temp

• Feed daily

If baking occasionally:

• Store in fridge

• Feed once a week

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💡 Tips for Success

• Consistency matters more than perfection

• If it smells weird early on (like gym socks 😅), that’s normal—it will stabilize

• Warmer kitchens = faster activity

• If it’s sluggish, try feeding with whole wheat again

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🚨 Troubleshooting Quick Fixes

• No bubbles by Day 4?
  → Move to a warmer spot

• Liquid on top (hooch)?
  → It’s hungry—feed it

• Smells bad (rotten)?
  → Start over (rare, but happens)