Homemade Sourdough Starter
A step-by-step guide to building a bubbly, active homemade sourdough starter from scratch in five days. Starting with equal parts whole wheat flour and water, the starter is fed daily and transitioned to a flour blend to establish a strong wild yeast culture for baking.
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🍳 Cooking Flow
Day 1: Combine equal weights of whole wheat flour and water in a jar, rest uncovered 2 hours, then seal for 24 hours. → Days 2-3: Discard 1/2 to 2/3 starter, feed with equal weights whole wheat flour and water, rest uncovered 2-3 hours, then seal. → Day 4: Discard 1/2 to 2/3, feed with equal weights flour and water, seal immediately. → Day 5 onwards: Discard and feed daily with equal weights of flour blend (bread flour, whole wheat, rye) and water until bubbly and active.
Cooking Steps
Brief Cooking Order
Day 1: Combine equal weights of whole wheat flour and water in a jar, rest uncovered 2 hours, then seal for 24 hours. → Days 2-3: Discard 1/2 to 2/3 starter, feed with equal weights whole wheat flour and water, rest uncovered 2-3 hours, then seal. → Day 4: Discard 1/2 to 2/3, feed with equal weights flour and water, seal immediately. → Day 5 onwards: Discard and feed daily with equal weights of flour blend (bread flour, whole wheat, rye) and water until bubbly and active.
Introduction
A step-by-step guide to building a bubbly, active homemade sourdough starter from scratch in five days. Starting with equal parts whole wheat flour and water, the starter is fed daily and transitioned to a flour blend to establish a strong wild yeast culture for baking.
Step 1
Day 1: In a clean jar, combine equal parts by weight of whole wheat flour and water. Stir thoroughly until combined. Let sit uncovered for 2 hours, then seal the lid and let rest at room temperature for 24 hours.
Step 2
Day 2: Discard about half of the starter. Feed with equal parts by weight of whole wheat flour and water. Stir well, leave uncovered for 2 hours, then seal with the lid and leave until the next day.
Step 3
Day 3: Discard 1/2 to 2/3 of the starter. Add equal parts by weight of whole wheat flour and water. Mix well, let sit uncovered for 2 to 3 hours, then seal with the lid and rest until tomorrow.
Step 4
Day 4: Discard 1/2 to 2/3 of the starter. Add equal parts by weight of whole wheat flour and water, and mix well. Immediately seal with the lid (do not leave uncovered) until the next day.
Step 5
Day 5: Discard 1/2 to 2/3 of the starter. Prepare a flour feeding blend (75% bread flour, 25% whole wheat flour, plus a pinch of rye flour). Add equal parts by weight of this flour blend and water into the jar, mix well, and cover. Continue this daily feeding routine until the starter becomes active and ready to bake.
Ingredients List
Important Notes
Always weigh your flour and water using a kitchen scale for consistent hydration ratios.
A wine-like, fermented aroma and small bubbles during days 2 to 4 are normal signs of active yeast and bacteria development.
From Day 5 onwards, repeat the feeding process once every 24 hours to keep the culture healthy.
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