How to Make a Sourdough Starter
A 7-day guide to cultivating a bubbling, tangy starter that’ll power sourdough loaves, waffles, and beyond.
- Prep Time: 5 minutes per day
- Additional Time: 7 day ferments
- Cook Time: 0 minutes
- Total Time: 7-8 days
- Yield: 1 batch
- Diet: Vegan
Ingredients
Unbleached all-purpose or whole-wheat flour
Filtered water (room temperature)
Instructions
- Day 1: In a jar, mix 50g of flour with 50g of water until uniform. Cover loosely and let sit at ~70°F for 24 hours.
- Day 2: Check for bubbles (if none, good). Discard half of the starter (about 50g), then feed 50g of flour and 50g of water. Mix and rest 24 hrs.
- Days 3–6: Repeat Day 2. You should smell tang and see daily bubbles and rise. Stir every 12 hrs for a flavor boost.
- Day 7: Starter should double within 4–6 hours after feeding. If so, it’s ready to bake. If not, continue daily feedings for another week.
Notes
- Use a scale—baking is math.
- Temperature matters—warm = faster; cold = slower.
- Always discard; you don’t want a gallon starter.
- Whole-grain flour = faster rise, but stronger acidity.
- If mold appears, trash it. Start fresh.