How to make sourdough starter - ultimate step by step guide

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients and flavor.

water

🥗Healthier: filtered water

💰Cheaper: tap water

Filtered water can improve fermentation.

sugar

🥗Healthier: honey

💰Cheaper: sugar

Honey can provide additional nutrients for yeast.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers trace minerals.

Gather tools: kitchen scale, container (mason jar recommended), unbleached flour, non-chlorinated water.

Measure 25 grams of non-chlorinated water using the kitchen scale and pour it into the container.

Tear the scale and measure 25 grams of unbleached flour, adding it to the water in the container.

Stir the mixture until it has the consistency of a thick paste.

Cover the container loosely with a lid or cling film and leave it at room temperature for 24 hours.

After 24 hours, check the mixture for bubbles and relaxation.

Add 25 grams of unbleached flour and 25 grams of non-chlorinated water to the mixture and stir well.

Cover the container and let it sit for another 24 hours.

On day three, discard some of the starter (pour it into another container or the garbage).

Measure 50 grams of unbleached flour and 50 grams of non-chlorinated water and add it to the remaining starter, stirring well.

Mark the level of the starter on the container to track growth and cover it again for 24 hours.

On day four, discard half of the starter and feed it again with 50 grams of flour and 50 grams of water, stirring well.

On day five, if there's no growth, continue discarding and feeding with 50 grams of flour and 50 grams of water.

On day six, repeat the discard and feed process with 50 grams of flour and 50 grams of water.

On day seven, check for growth; if it has doubled, discard and feed again, but wait until day ten to use it.

On day eight, if the starter overflowed, switch to a larger container and continue the discard and feed process with 50 grams of starter, 50 grams of water, and 50 grams of flour.

On day nine, continue to discard and feed every 24 hours, monitoring growth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary