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Sourdough Starter

This simple sourdough starter recipe uses just flour and water to create a natural leavening agent for homemade bread. Perfect for beginners, with step-by-step instructions to help you get started!
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Total Time 5 days
Course Bread

Ingredients
  

  • 50 g whole wheat flour
  • 4x50 g white flour (all-purpose or bread flour)
  • 5x50 g water

Video

Instructions
 

Day 1: Mix whole wheat flour and water

  • Mix 50g of whole wheat flour with 50g of water in a clean glass jar.
  • Stir until fully combined.
  • Cover loosely with a lid or cloth, and leave it at room temperature (around 21°C/70°F) for 24 hours.

Day 2: Check for activity and feed the starter

  • Check for signs of activity. You may notice small bubbles, but it's OK if you don't yet.
  • Mix 50g of white flour with 50g of water and stir until smooth.
  • Add 50g of the starter to the mixture.
  • Stir well, cover loosely, and leave for another 24 hours.
  • Discard the remaining starter.

Day 3: Check for activity and feed the starter

  • Look for increased bubbles and signs of fermentation.
  • Mix 50g of white flour with 50g of water and stir until combined.
  • Add 75g of the starter to the mixture.
  • Stir well, cover loosely, and leave for another 24 hours.
  • Discard the remaining starter.

Days 4: Feed the starter and treack the rise

  • By now, your starter should show bubbles and rise within 4-6 hours after feeding.
  • Mix 50g of white flour with 50g of water and stir until smooth.
  • Add 88g of the starter to the mixture.
  • Stir well, cover loosely, and leave for another 24 hours.
  • Discard the remaining starter.

Day 5: Feed the starter and observe the rise

  • Your starter should continue showing increased activity, with bubbles and noticeable rise.
  • Mix 50g of white flour with 50g of water and stir until combined.
  • Add 94g of the starter to the mixture.
  • Stir well, cover loosely, and leave for another 24 hours.
  • Discard the remaining starter.

Notes

How to know when your starter is ready:
Your starter is ready when:
  • It consistently doubles or increases in size within a few hours after feeding.
  • It smells pleasantly tangy.
  • It’s full of bubbles.
Use the starter when it's at its peak, just before it begins to deflate, for the best baking results.
If your starter isn't doubling in size or showing enough bubbles after day 5:
  • Continue feeding it daily with the same ratio of flour and water (feed 100g of starter with 50g of flour and 50g of water).
  • Keep it in a warm spot around 21-24°C (70-75°F).
  • Patience is key! Some starters take up to 7-10 days to fully mature, depending on the temperature and flour used.
 
Keyword sourdough, sourdough bread, sourdough starter